Kosambari is a popular South Indian salad that is made with moong dal (yellow lentils) and carrots as the main ingredients. This easy-to-make salad is incredibly delicious, with its combination of lentils and fresh, crunchy vegetables.
Also called hesaru bele kosambari, this Indian carrot lentil salad is a great dish to serve as a side dish or appetizer, and it is perfect if you are looking for a light and refreshing meal option.
This South Indian salad originates from Karnataka and is served as a side dish with main meals. It is called kosumalli in Tamil and koshimbir in Marathi. It is very easy to make and is a part of not just everyday meals but also festivals and celebrations. This koshambari salad is an integral part of festivals like Ram Navami and Ganesha Chaturthi.
Why you will love this kosambari recipe?
- Customizable: While the traditional recipe calls for carrots and moong dal, koshambari can be made with a variety of different vegetables and lentils, depending on your preferences.
- Refreshing: Kosambari has a fresh and tangy flavor, thanks to the lemon juice and herbs. It is a perfect dish for hot summer days when you want something light and refreshing.
Ingredients to make carrot kosambari
Carrots: Peel and grate the carrot for this dish.
Moong dal: Also called mung dal or yellow lentils, it is soaked and used in this salad.
Seasoning: (Tadka/tempering) Coconut oil, mustard seeds, dried red chili, curry leaves, and hing.
See the recipe card for the full list of ingredients and quantities.
Step 1: Take the moong dal in a bowl and wash it once. Add one cup of water and soak the dal for 30 minutes. Drain all the water from the soaked dal and transfer it to a bowl (images 1 and 2).
Step 2: To this, add grated carrot, coconut, green chili, and cilantro. Mix well (images 3 and 4).
Step 3: Set it aside while you make the tempering. Heat oil in a small pan and add mustard seeds. Once it splutters, curry leaves, dried chili, and hing. Saute for a few seconds and turn off the heat (images 5 and 6).
Step 4: Add the prepared tempering to the dal-carrot mixture. Next, add lemon juice and salt. Mix well and serve immediately (images 7 and 8).
Expert Tips and Variations
Add the salt and lemon juice just before serving. This will help the carrots stay crunchy and prevent the salad from getting watery.
Add finely chopped green mangoes for more flavor and taste.
Replace moong dal with chana dal and carrot with cucumber in this recipe.
This carrot lentil salad is very easy to make, and so is this vegan couscous salad. Carrots are incredibly versatile and can be used in savory dishes as well as sweet treats like this five ingredient carrot cake.
It is typically served as a side dish along with lunch. You can also serve it as an appetizer or enjoy it as a light meal.
Any leftover salad can be stored for up to one day in the refrigerator. If you are planning to make it ahead, do not add salt and lemon juice. This will prevent it from becoming watery.
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Kosambari / Moong Dal and Carrot Salad
For the salad:
Make the salad:
- Take the moong dal in a bowl and wash it once. Add around one cup of water and soak the dal for 30 minutes.
- Drain all the water from the soaked dal and transfer it to a bowl.
- To this, add grated carrot, coconut, green chili, and cilantro. Mix well and set it aside.
Make the tempering:
- Heat oil in a small pan and add mustard seeds.
- Once it splutters, curry leaves, dried chili, and hing. Saute for a few seconds and turn off the heat. Let it cool down slightly.
Finish the salad:
- Add the prepared tempering to the dal-carrot mixture. Next, add lemon juice and salt.
- Mix well and serve immediately.