Carrot Moong dal kosambari recipe
Healthy Carrot Moong dal salad recipe Lentil salad recipe | Navaratri/ Ramnavami Festival Recipe. This lentil and carrot salad is a traditional south Indian side dish recipe. In South India, lentil and vegetable, usually cucumber or carrot, 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. 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. Here we are using moong dal and carrot.
Ingredients
How to make lentil salad – Moong dal kosambari
Ingredients for lentil salad – Moong dal kosambari to serve 2-3
- Split moong dal – 1/4 cup
- Grated carrot – 1/2 cup
- Fresh grated coconut – 1/2 cup
- 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
Optional ingredients
- Black pepper powder – a pinch
- Ginger grated/julienne – 1/4 tsp
Ingredients for tempering – tadka
- 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
Instructions
Making carrot 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.
- dry split moong dal bowl
- You may need to wash 2-3 times, using fresh water every time. Wash till the water is clear.
- washed moong dal
- Add enough water to soak moong dal. Let it soak for about 2 hours.
soaking moong dal
- After soaking for 2 hours, if any water remains, drain it from the dal. Moong dal would have absorbed some water and soften a little during that time. It is now ready to mix with other ingredients.
- drained moong dal
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.
- ready tadaka tempering
Now let us mix the carrot moong dal salad – koshimbir – kosamalli.
- To the soaked and drained moong dal, add grated carrot, grated fresh coconut, chopped coriander leaves, salt, sugar, lemon juice and mix well.
- You can see below the ready carrot moong dal salad – koshimbir – kosambri – kosamalli.
- Carrot moong dal – kosambri salad
- Moong dal koshimbir is ready to eat.
- You may have it as a healthy filling snack.
- 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 or two.
Notes
Tips :
- Do not add too much water after washing the dal. Add just enough. Check after an hour and add a little more water if necessary.
- Do not add other ingredients such as salt or sugar while dal is soaking.
- Add tempering after it has cooled a little.