The last recipe as part of the festival recipe theme is the kosambari or kosamalli. We usually make this for all the festivals, and it is mandatory during, Rama Navami and Ugadi along with bevu bella. To be honest, you can make this salad any time of the year irrespective of the festivals. In kannada, we call this as hesaru bele kosambari. All you need is some soaked moong dal, veggies of choice and salt, and some lime juice. If we prepare this during the mango season, we always add grated green mango, and that adds a unique taste to this salad. And for this Moong Dal Kosambari recipe, I went with grated raw mango. But that’s entirely optional.
Moong Dal Kosambari
Ingredients:
Moong dal – 3 tbsps Water for soaking moong dal, approx 1 cup Carrot, Grated – ¼ cup Cucumber, Grated – ¼ cup Raw Mango, Grated – ¼ cup (optional) Salt – 1 tsp Lime/Lemon juice – 2 tsps Sugar – ½ tsp (optional) Oil – 1 tsp Mustard seeds – 2 tsps Hing – ½ tsp Green chilly – 1 (finely chopped) Chopped cilantro – 1 tbsp
Steps:
To start with this Moong Dal Kosambari recipe, soak the moong dal in 1 cup of water for about one hr. (Usually, I soak the dal before I begin cooking and finish all my other recipes and prepare this kosambari as a last one) In a bowl add the grated carrot, cucumber, raw mango, salt, sugar, soaked moong dal. Combine them all together. In a separate kadai or tempering pan, heat the oil and add mustard seeds, hing and the green chilly and when the mustard seeds start to splutter, add this to the kosambari. Before serving, add the lime juice and chopped cilantro.
Notes:
If you prefer raw cabbage, you include cabbage too. Adjust the salt as per your preference. Sugar is entirely optional and makes sure you add the lemon juice just before serving, if not the salad will become soggy. For this Moong Dal Kosambari recipe, instead of split green gram dal, you can use split Bengal gram dal too.
📖 Recipe
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