Hesarubele Carrot Kosambari also known as Moong Dal Carrot Salad, is a traditional South Indian salad recipe from Karnataka. It is a refreshing dish often served during festive meals and celebrations, made with soaked moong dal (green gram), grated carrots, fresh coconut and a simple tempering of mustard seeds, curry leaves, and dry red chilies.
Hesarubele Carrot Kosambari and hesarubele southekayi kosambari are two staple salads that are commonly served during festival meals at our home. 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.
Being health-conscious, I’ve started including salads in my lunch every day, so I keep exploring new recipes. Along with hesaru bele carrot kosambari, sweet corn pomegranate kosambari and carrot beetroot kosamabari are on frequent rotation.
As South Indians, we love having this salad with hot steamed rice and tomato rasam or vegetable sambar. I also enjoy it as a snack with a cup of hot masala chai, as it's rich in protein and fiber.
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Ingredients for Hesaru Bele 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 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.
- 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 ¼ cup of split yellow moong dal for at least 1 hour in 1 cup of water. Drain the excess water from the moong dal using a strainer.
Furthermore, add ½ cup grated carrot, ¼ cup fresh coconut (grated), 2 tablespoons coriander leaves and 1 green chili (finely chopped) in a mixing bowl, except salt, and lemon juice.
Heat 1 teaspoon coconut oil in a tadka pan, add ½ teaspoon mustard seeds, when they crackle, add 1 dry red chili, 1 stalk of curry leaves, and 1 pinch 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 carrot moong kosambari as a side dish with raw mango rice, lemon rice, steamed rice, and rasam, curd rice, carrot beans poriyal, or eat it like a salad, or snack.
Storage Suggestions
Hesarubele carrot kosambari tastes best when freshly made. However, you can store the leftovers for up to 1 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 richer and healthier.
- 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 nuts like roasted 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
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
- 1 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
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