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.
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.
Ingredients for tempering
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 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.
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.
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