Kosambari is a south Indian salad made with lentils and seasoned with mustard. The lentil used to make kosambari is either Bengal gram (chana dal) or split green gram (moong dal). Here, I have used moong dal. This healthy, delicious salad is traditionally served as an accompaniment as a part of a full course meal and is a part of every festival in a Kannada household. This salad tastes great as a healthy snack too.
To make kosambari, the first step is to soak moong dal for at least an hour. This is a no-cook recipe apart from the tempering. Once the moong dal is soaked, this dish is ready in less than 10 minutes. Mix the soaked moong dal with grated carrots, coconut, and green chilli. Next, prepare a tempering of mustard seeds, hing, and curry leaves. Mix the tempering with the kosambari. Just before serving, add salt, lemon juice, and coriander leaves.
Crunch from carrots, a slight tang from lemon, mild sweetness from coconut when combined with the earthiness of lentils creates magic on your tastebuds.
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Served as a part of festival thali
- ½ cup moong dal
- 1 medium carrot grated
- ¼ cup coconut freshly grated
- 1 green chilli finely chopped or as per taste
- 1 teaspoon oil
- ½ teaspoon mustard seeds
- ½ teaspoon split black gram (urad dal)
- 4-5 curry leaves
- A small pinch asafoetida (hing)
- Salt to taste
- 1 lime
- A few coriander leaves for garnish
- Soak ½ cup moong dal for 1 hour. Wash it thoroughly and drain all the water
- Mix together the soaked dal, grated carrot, coconut, and green chilli
- To prepare tempering, heat oil in a small pan and add mustard seeds. Let it crackle
- Add urad dal and sauté for a few seconds. Add hing and curry leaves. Turn off the flame
- Add this tempering to the dal mixture
- Just before serving, add salt and lemon juice
- Garnish with coriander leaves and serve
- Make sure you add the salt and lemon juice just before serving
- You may skip adding green chillies