• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Madhu's Everyday Indian
  • Home
  • About
    • Privacy Policy
  • Recipe Index
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
    • Privacy Policy
  • Recipe Index
×

Home » All recipes » Moong dal & Chana dal Kosambari|Hesaru bele & Kadale bele Kosambari

Moong dal & Chana dal Kosambari|Hesaru bele & Kadale bele Kosambari

Published: Sep 16, 2015 · Modified: Sep 19, 2019

161 shares
  • Facebook
Jump to Recipe Print Recipe

chana dal moong dal kosumbari

Kosambari is a traditional salad from Karnataka. Its typically served as a part of the meal during festivals, weddings and gatherings. The soaked dals are combined with cucumber, carrot, coconut and tempered with mustard seeds, green chilly and asafetida. Its a healthy raw salad, loaded with protein.

Here is a collection of few more Kosambari recipes form my blog-

Moong dal Kosambari

Sprouted Green Moong dal Kosambari

Carrot Kosambari

Moong dal & Chana dal Kosambari Recipe-

chana dal moong dal kosumbari

MOONG DAL & CHANA DAL KOSAMBARI

Moong dal and Chana dal are combined with carrots, coconut and cucumber and tempered with mustard and asafetida
No ratings yet
Print Pin Rate
Course: Salad
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 5 minutes
Servings: 4
Author: Madhavi

Ingredients

  • Yellow Moong dal- ½ cup
  • Chana dal- 1 tbsp
  • Medium Cucumber- 1
  • Small carrot – 1 (grated)
  • Freshly grated coconut-1 tbsp
  • Finely chopped Coriander leaves- 1 tbsp
  • Salt to taste
  • Lemon juice – 1 to 2 tsps

Tempering Ingredients:

  • Oil- 2 tsps
  • Mustard seeds- ¼th tsp
  • Small Green chilly- 2, finely chopped
  • Asafetida- a pinch, hing

Instructions

  • Soak the Moong dal and Chana dal in water for two hours.
    After two hours, drain the excess water from the dal and set a side.
  • Peel the cucumber and finely chop it.
  • Grate the carrot and chop the coriander leaves.
  • In a bowl combine the dals, cucumber, carrot, coriander leaves, coconut, salt and lemon juice

Tempering for the kosambari:

  • In a small pan heat the oil and add the mustard seeds. When the mustard pop, add the green chilly and asafetida.
    Fry for few seconds and turn off the heat.
  • Add the tempering to the dal mixture.
    Taste the kosambari and adjust the seasoning.
  • Enjoy the salad as a snack or as apart of the meal.

Notes

The salad tastes best when served immediately.
If you are planning to serve later, prep all the ingredients and toss the salad right before serving.
Tried this Recipe? Pin it for Later!Mention @MadhusEverydayIndian or tag #MadhusEverydayIndian!

Collection of more Indian Salad’s

kosambari is a south indian salad

Recent Recipes

  • Instant Oats Idli Recipe March 23, 2023
  • Tofu Tikka Masala February 22, 2023
  • Chia Seeds Yogurt Rice February 17, 2023
  • Chocolate Almond Burfi February 10, 2023
  • Mushroom Keema February 7, 2023
  • French Fries Manchurian February 5, 2023
  • Best Eggless Blondies February 2, 2023
  • 20+ Indian Fusion Super Bowl recipes (Vegetarian) February 2, 2023

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Subscribe for email updates

About me

Hello there, I am Madhavi, welcome to my blog! I share vegetarian, dairy and egg recipes from India and around the world. Hope you enjoy my recipes and Happy Browsing!

Let’s Connect

  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Recipes by Month

Footer

^ back to top

  • About
  • Privacy Policy
  • Contact
  • Accessibility
  • Recipe Index

Copyright © 2023 Madhu's Everyday Indian