Food and Remedy

Split Moong Dal and Carrot Salad | Kosambari recipe

Mung bean Salad

Split Moong Dal and Carrot Salad (Kosambari)

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.
Servings 2 to 3 people
Prep Time 1 hour
Cook Time 5 minutes


For seasoning:


  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.
Exit mobile version