Hesarubele Carrot Kosambari or Moong dal Carrot Salad is a South Indian style salad recipe from Karnataka that is a part of every festive meal and celebration.
It is made using soaked split yellow moong dal, grated carrot, and grated coconut. Lemon Juice is added and gives a slight tangy taste to the kosambari. A tempering of curry leaves, hing, and red chili lift this dish, giving it an excellent South Indian flavor.Â
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. Check out healthy Hesaru Bele Southekayi Kosambari from my blog.
Ingredients for Hesarubele Carrot Kosambari Recipe
- Yellow Moong dal - This protein-rich moong dal must be soaked for at least 1 hour in water (or 30 minutes in hot water) before using it in the salad.
- Carrot - I have used freshly grated carrot.
- Green chili - I have used one green chili, you can also skip it.
- Coconut - Use freshly shredded coconut for the best result. However, you can use frozen shredded coconut.
- Fresh herbs - Use freshly chopped coriander leaves.
- Lime/Lemon juice - I used the juice of half a lime. Feel free to increase or decrease according to your preference.
- Tempering Ingredients - I have used oil, mustard seeds, curry leaves, asafoetida (hing), and dry red chili for tempering.
How to Make Hesarubele Carrot Kosambari
Firstly, soak moong dal for at least 1 hour in water. Drain the excess water from the moong dal using a strainer.
Furthermore, add all the ingredients in a mixing bowl, except salt, and lemon juice.
Heat the oil in a tadka pan, add mustard seeds, when they crackle, add dry red chili, curry leaves, and hing. Saute for a few seconds and turn off the gas.
Pour the tempering over the kosambari. Add salt and lemon/lime juice just before serving.
Mix it very well. Serve immediately.
Serving Suggestions
Serve kosambari as a side dish with carrot beans poriyal, raw mango rice, steamed rice, and rasam, or eat like a salad.
Storage Suggestions
Hesarubele carrot kosambari tastes best when freshly made. However, you can store the leftovers for up to a day in the refrigerator in an airtight container.
Variations & Substitutes
- Raw Mango: Add grated raw mango if in season for a tangy flavor.
- Pomegranate: Add two tablespoons of pomegranate seeds to make the salad more rich & healthy.
- Cucumber: Add finely chopped cucumber for extra hydration.
- Sprouted Moong: You can use sprouted moong for added nutrition and a different texture.
- Nuts: You can add some roasted nuts like peanuts, cashews, or almonds and seeds like sunflower seeds, pumpkin seeds for extra crunch and nuttiness.
- Make sure to add the salt at the time of serving, else, moong dal carrot salad will release the water.
- If you are in a hurry, soak moong dal in hot water for 30 minutes to achieve the same results.
More Karnataka Style Recipes
- Bisi Bele Bath
- Vegetable Pulao
- Maddur Vada
- Menthe Bhath
- Avarekalu Upma
- Nargis Mandakki
- Congress Kadlekai
More Indian Salad Recipes
- Sweet Corn Pomegranate Kosambari
- Kachumber Salad
- Sprouted Moong Salad
- Kala Chana Salad
- Boiled Peanut Salad
- Chickpea Cucumber Salad
- Carrot Beetroot Salad
If you’ve tried this healthy Hesarubele Carrot Kosambari (Salad) recipe or any other recipe on Indianveggiedelight, then don’t forget to rate the recipe. You can also follow me on Instagram and Facebook to see the latest recipes!
Hesarubele Carrot Kosambari (Moong Dal Carrot Salad)
Ingredients
- ¼ cup split yellow moong dal (hesarubele) unsoaked
- 1 cup water for soaking moong dal
- ½ cup grated carrot (or 1 medium carrot)
- ¼ cup fresh coconut grated
- 2 tablespoons coriander leaves finely chopped
- 1 green chili finely chopped
- juice of half lemon/lime
- salt to taste
For Tempering
- 1 teaspoon coconut oil
- ½ teaspoon mustard seeds
- 1 stalk curry leaves
- 1 dry red chilli
- a pinch hing (asafetida) (optional)
Instructions
- Firstly, soak moong dal for at least 1 hour in water. Drain the excess water from the moong dal using a strainer.
- Furthermore, add all the ingredients in a mixing bowl, except salt, and lemon juice.
- Heat the oil in a tadka pan, add mustard seeds, when they crackle, add dry red chili, curry leaves, and hing. Saute for a few seconds and turn off the gas.
- Pour the tempering over the kosambari. Add salt and lemon/lime juice just before serving.
- Mix it very well. Serve Immediately.
Notes
Tips
- Make sure to add the salt at the time of serving, else, moong dal carrot salad will release the water.
- If you are in a hurry, soak moong dal in hot water for 30 minutes to achieve the same results.
Variations & Substitutes
- Raw Mango: Add grated raw mango if in season for a tangy flavor.
- Pomegranate: Add two tablespoons of pomegranate seeds to make the salad more rich & healthy.
- Cucumber: Add finely chopped cucumber for extra hydration.
- Sprouted Moong: You can use sprouted moong for added nutrition and a different texture.
- Nuts: You can add some roasted nuts like peanuts, cashews, or almonds and seeds like sunflower seeds, and pumpkin seeds for extra crunch and nuttiness.
Nutrition
Recipe Collections to try from My Blog
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