Recipe- Traditional Style Kosambari

Kosambari is a traditional salad from Karnataka. Its typically served as a part of the meal during festivals, weddings and gatherings. The soaked dals are combined with cucumber, carrot, coconut and tempered with mustard seeds, green chilly and asafetida. Its a healthy raw salad, loaded with protein.

Ingredients

Yellow Moong dal- ½ cup
Chana dal- 1 tbsp
Medium Cucumber- 1
Small carrot – 1 (grated)
Freshly grated coconut-1 tbsp
Finely chopped Coriander leaves- 1 tbsp
Salt to taste
Lemon juice – 1 to 2 tsps

Tempering Ingredients

Oil- 2 tsps
Mustard seeds- ¼th tsp
Small Green chilly- 2, finely chopped
Asafetida- a pinch, hing

Method

- Soak the Moong dal and Chana dal in water for two hours.

- After two hours, drain the excess water from the dal and set a side.

- Peel the cucumber and finely chop it.

- Grate the carrot and chop the coriander leaves.

- In a bowl combine the dals, cucumber, carrot, coriander leaves, coconut, salt and lemon juice

Tempering for the kosambari

- In a small pan heat the oil and add the mustard seeds. When the mustard pop, add the green chilly and asafetida.

- Fry for few seconds and turn off the heat.

- Add the tempering to the dal mixture.

- Taste the kosambari and adjust the seasoning.

- Enjoy the salad as a snack or as apart of the meal.