Soak the moong dal in 1 cup of water for about one hr. (Usually, I soak the dal before I begin cooking and finish all my other recipes and prepare this kosambari as a last one)
In a bowl add the grated carrot, cucumber, raw mango, salt, sugar, soaked moong dal.
Combine them all together.
In a separate kadai or tempering pan, heat the oil and add mustard seeds, hing and the green chilly and when the mustard seeds start to splutter, add this to the kosambari.
Before serving, add the lime juice and chopped cilantro.
Notes
If you prefer raw cabbage, you include cabbage too.
Adjust the salt as per your preference.
Sugar is entirely optional and ensure you add the lemon juice just before serving, if not the salad will become soggy.
Instead of split green gram dal, you can use split Bengal gram dal too.