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Home » Recipes » Salad

Hesarubele Carrot Kosambari Recipe

Dec 21, 2022. by Bhavana Patil. No Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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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.

hesarubele kosambari served in a bowl garnished with coriander leaves

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. 

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 - Used freshly chopped coriander leaves.
  • Lime/Lemon juice - I used the juice of half 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.
hesarubele carrot kosambari ingredients

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.

step to soak moong dal in water collage

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

step to add the ingredients in a bowl

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.

step to prepare tempering collage

Pour the tempering over the kosambari. Add salt and lemon/lime juice just before serving.

step to add the tempering and lime juice

Mix it very well. Serve immediately.

moong dal carrot salad served in a bowl garnished with coconut and coriander leaves

Serving Suggestions

Serve kosambari as a side dish with carrot beans poriyal, raw mango rice, steamed rice, and rasam, or eat like a salad.

Variations & Substitutes

  • Add grated raw mango if in season for more flavors.
  • Add two tablespoons of pomegranate seeds to make the salad more rich & healthy.
  • 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

  • Maddur Vada
  • Bisi Bele Bath
  • Vegetable Pulao
  • Menthe Bhath
  • Avarekalu Upma
  • Nargis Mandakki
  • Congress Kadlekai

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  • Sweet Corn Pomegranate Kosambari
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  • Chickpea Cucumber Salad
Tried this recipe?Don’t forget to give a ★ rating below
hesarubele kosambari served in a bowl garnished with coriander leaves

Hesarubele Carrot Kosambari (Moong Dal Carrot Salad)

Bhavana Patil
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 Recipe Pin Recipe
Servings: 2
Calories : 147
Course: Salad, Side Dish
Cuisine: Karnataka, South Indian
Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian
Method: Stovetop
Prep Time : 2 hours 30 minutes
Cook Time : 2 minutes
Total Time : 2 hours 32 minutes

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.
    step to soak moong dal in water collage
  • Furthermore, add all the ingredients in a mixing bowl, except salt, and lemon juice.
    step to add the ingredients in a bowl
  • 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.
    step to prepare tempering collage
  • Pour the tempering over the kosambari. Add salt and lemon/lime juice just before serving.
    step to add the tempering and lime juice
  • Mix it very well. Serve Immediately.
    hesarubele kosambari served in a bowl garnished with coriander leaves

Notes

  1. Add grated raw mango if in season for more flavors.
  2. Add 2 tablespoons of pomegranate seeds to make the salad more rich & healthy.
  3. Make sure to add the salt at the time of serving, else moong dal carrot salad will release the water.
  4. If you are in a hurry, soak moong dal in hot water for 30 minutes to achieve the same results.
 
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 147kcalCarbohydrates: 23gProtein: 7gFat: 3gSaturated Fat: 2gSodium: 107mgPotassium: 189mgFiber: 5gSugar: 4gVitamin A: 5675IUVitamin C: 57mgCalcium: 29mgIron: 1mg
Keyword festival recipes, hesarubele carrot kosambari, kosambari recipes, lentil and carrot salad, salad recipes
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