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Split Moong Dal and Carrot Salad | Kosambari recipe

December 24, 2013 By Raji Leave a Comment

Hesaru Bele or moong dal salad or kosambari, is traditionally prepared on festivals days in Karnataka. It is a healthy salad which is high in protein and fiber, and can be included in the everyday meal.

Ingredients

  • Ingredients for Mung Bean Salad:
  • ½ cup dry moong dal soaked for 1 to 2 hours and drained
  • 1 cup shredded carrot
  • 2 to 3 tablespoons grated fresh coconut
  • ½ teaspoon salt
  • For seasoning:
  • 1 teaspoon oil
  • 1 teaspoon mustard seeds
  • 1 pinch Asafoetida
  • 1 green chilli chopped
  • 1 tablespoon chopped cilantro
Split Moong Dal and Carrot Salad (Kosambari)
Tools
Grater, Herb mill to chop the green chillies, Iron Ladle, Mixing bowls

Instructions

  1. Mix soaked split mung beans (moong dal), carrot, coconut and salt thoroughly.
  2. Heat the oil in a ladle, and wait for the oil to reach the right temperature. To check this, add a small amount of mustard, and it should start cracking/popping. If it is at the right temperature, add the mustard seeds, asafetida, cilantro, and chilis. Let everything sit in the oil for few seconds.
  3. Add this seasoning to split mung dal, carrot, coconut, and salt mix/salad.
  4. Mix this evenly, and enjoy!
If you want to avoid seasoning to consume this raw, you can follow this as a replacement for seasoning
  1. In a small bowl add 1 teaspoon olive oil
  2. 1 green chilli, finely chopped
  3. Some chopped Cilantro.
  4. 1 teaspoon of aged raw balsamic vinegar (optional)
  5. Whisk them thoroughly
  6. Mix the above dressing with the split mung beans, carrot and coconut salad.
Mung bean Salad

Filed Under: Salads Tagged With: breakfast recipes, Festival Recipes, karnataka recipes, No Onion No Garlic, popular south indian dishes, tag-potassium, Vegan Recipes, vegetarian recipes

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Measurement Conversions

1 cup - 240mL (Volume)

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