Hesarubele Carrot Kosambari Recipe

Hesarubele Carrot Kosambari or Moong dal Carrot Salad is a South Indian style salad recipe, from the state of Karnataka is a part of every festive meal and celebration.

Made using soaked split yellow moong dal ,grated carrot and grated coconut. Lemon Juice is added and give a slight tangy taste to the kosambari. A tempering of curry leaves, hing and red chilli lifts this dish up giving it a nice South Indian flavor. 

We South Indians, eat this salad as it is or with hot steamed rice and rasam or serve Hesaru Bele Carrot Kosambari with hot Masala Chai during your tea time break.Checkout healthy Sprouted Methi Salad from my blog.

Looking for more Karnataka style recipes then check Mandakki usli ,Veg Pulao , Menthya Bath, Bisibelebath, Masala Peanuts Chaat, Nargis Mandakki , Girmit , Spicy Garlic Puffed Rice 

HOW TO MAKE HESARUBELE CARROT KOSAMBARI RECIPE STEP BY STEP

1.Firstly, soak moong dal for 1-2 hours and drain off the excess water in a strainer.

2.Keep all other ingredients ready like carrot, coconut and coriander leaves.

3. Furthermore, in a mixing bowl add all the ingredients including salt and lemon juice.

4.Temper it with oil, hing, red chili, mustard seeds and curry leaves.Mix moong dal kosambari nicely.

VARIATIONS AND SUBSTITUTES FOR HESARUBELE CARROT KOSAMBARI

1. Add grated raw mango if in season for more flavors.
2. Add 2 tablespoon of pomegranate seeds to make salad more rich & healthy.
3. Also add salt at the time of serving ,else moong dal carrot salad will be release water.

HESARUBELE CARROT KOSAMBARI|MOONG DAL CARROT SALAD RECIPE CARD

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Hesarubele-Carrot Kosambari|Moong dal-Carrot Salad

A South Indian style Moong dal-Carrot salad recipe is simple ,quick and easy made up of moong lentils rich in protein and vitamins.

5 from 2 votes

Print Pin Rate

Course: Salad, Side Dish

Cuisine: gluten-free, karnataka, south indian, vegan

Keyword: festival recipes, healthy, hesarubele carrot kosambari, kosambari recipes, lentil and carrot salad, salad recipes, vegan

Prep Time: 2 hours 30 minutes

Cook Time: 2 minutes

Total Time: 2 hours 32 minutes

Servings: 2

Calories: 87kcal

Author: bhavana

Ingredients

measuring cup used 1 cup = 250 ml

• 1/4 cup moong dal/split green gram dal
• enough water for soaking moong dal
• 1/2 cup grated carrot or 1 medium carrot
• 2 tablespoon coriander leaves, finely chopped
• 1-2 tablespoon grated fresh coconut
• 1 green chili , finely chopped
• juice of half lemon
• salt to taste

For Tempering

• 1 teaspoon coconut oil
• 1/4 teaspoon mustard seeds
• 1 sprig curry leaves
• 1 dry red chilli
• a pinch hing (asafetida) (optional)

Instructions

• Firstly, soak moong dal for 1-2 hours and drain off the excess water in a strainer.
• Keep all other ingredients ready like carrot, coconut and coriander leaves.
• Furthermore, in a mixing bowl add all the ingredients including salt and lemon juice. Temper it with oil, hing, red chili, mustard seeds and curry leaves.Mix it nicely.Serve immediately.

Notes

1. Add grated raw mango if in season for more flavors.
2. Add 2 tablespoon of pomegranate seeds to make salad more rich & healthy.
3. Also add salt at the time of serving ,else it will be release water.
4. Prepare the salad just before serving, if you make it ahead the salad will leave lot of water.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition Facts

Hesarubele-Carrot Kosambari|Moong dal-Carrot Salad

Amount Per Serving

Calories 87 Calories from Fat 36

% Daily Value*

Fat 4g6%

Carbohydrates 8g3%

Protein 4g8%

* Percent Daily Values are based on a 2000 calorie diet.

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