Moong dal kosambari lentil salad recipe
Navaratri – Ramnavami Festival Recipe
Moong dal kosambari lentil salad recipe is a traditional south Indian side dish recipe.
Kosambari(in Kannada) / koshimbir(in Marathi) is a raw and soaked lentil and vegetable salad. It can be made only with split dals or only with raw vegetables such as cucumber, tomato, carrots etc. When it is made on a festival day or for distribution as prasad to the devotees, onion and garlic is not used in kosambari.
In Karnataka it is made during Navaratri festival as well as Ram Navami festival. Kosambri is distributed among devotees as prasad.
It is also made as a part of traditional meal on festival days or as part of traditional wedding feast. There is a particular place reserved for koshimbir in the traditional way of serving a meal. It is served on the left side of the plate.
Kosambari is generally made with either moong dal (split green lentils) or chana dal (split chickpeas – bengal gram dal). Sprouted moong dal is also used.
Kosambiri may be made using only soaked dal or chopped cucumber or grated carrot may be added to the soaked dal.
This healthy salad can be had as a snack too. Here we are using moong dal and cucumber.
How to make lentil salad – Moong dal kosambari
Ingredients for lentil salad – Moong dal kosambari to serve 2-3
- Split moong dal – 1/2 cup
- Grated carrot or chopped cucumber(both are optional) – 1/4 cup
- Fresh grated coconut – 2 or 3 tbsp
- Salt – 1/4 tsp or according to taste
- Chopped fresh coriander leaves – 1 tbsp
- Sugar – 1/4 tsp or according to taste.
- Fresh lemon juice – 1 tsp
Ingredients for tempering
- vegetable oil or ghee – 1 tsp
- Mustard seeds – 1/4 tsp
- Cumin seeds – 1/4 tsp
- Hing asafetida – a pinch
- Chopped green or red chili – 1 or 2 according to taste
- Curry leaves – 4-5
Making moong dal salad – Koshimbir
Add split moong dal to a bowl. Add some water and wash dal using your fingers. Pour out the whitish water. You may need to wash 2-3 times, using fresh water every time. Wash till the water is clear.
- Add enough water to soak moong dal. Let it soak for about 2 hours.
- Moong dal will absorb some water. After soaking for 2 hours, if any water remains, drain it from the dal.
- Add grated coconut, chopped coriander leaves, salt, sugar, lemon juice and mix well.
To make tempering
- Heat little oil in pan.
- Add mustard seeds, cumin seeds, hing (asafetida).
- When the cumin and mustard seeds splutter add chopped chili and curry leaves.
- Remove from fire and cool.
- Add this tempering to the moong dal mixture and mix well.
Moong dal koshimbir is ready.
Serve as a snack or part of traditional main meal. Makes a good colorful party salad too.
This moong dal kosambir may be stored in the fridge for a day.
Tips :
Do not add too much water after washing the dal. Add just enough. Check after and hour and add a little more water if necessary.
Do not add other ingredients such as salt or sugar while dal is soaking.
You may add or omit the grated carrot or chopped cucumber. Kosambari can be made without that too. But when you make it for a party salad, it adds to the color to your meal.
Add tempering after it has cooled a little.
Visit cucumber salad/kakdi koshimbir/sauthekai kosambari recipe page
