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-
Sprouted Green Moong dal Kosambari
Moong dal & Chana dal Kosambari Recipe-
MOONG DAL & CHANA DAL KOSAMBARI
Moong dal and Chana dal are combined with carrots, coconut and cucumber and tempered with mustard and asafetidaPrint Pin Rate
- 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
- Oil- 2 tsps
- Mustard seeds- ¼th tsp
- Small Green chilly- 2, finely chopped
- Asafetida- a pinch, hing
- 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.
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.
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