Hesarubele Carrot Kosambari or Moong dal Carrot Salad is a South Indian style salad recipe, from the state of Karnataka that 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 gives a slight tangy taste to the kosambari. A tempering of curry leaves, hing, and red chili lift 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. Check out 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 Hesaru Bele Carrot Kosambari
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, dry red chili, mustard seeds, and curry leaves. Mix moong dal kosambari nicely. Serve Immediately.
Serving Suggestions
This kosamabari can be served as a side dish with Carrot Beans Poriyal, Raw Mango Rice, steamed rice, and rasam or eaten as a salad.
Variations & Substitutes
- Add grated raw mango if in season for more flavors.
- Add 2 tablespoons of pomegranate seeds to make the salad more rich & healthy.
- Also, add salt at the time of serving, else moong dal carrot salad will be release water.
More Salad Recipes
- Chickpea Salad with Yogurt dressing
- Boiled Peanut Salad
- Avocado Cucumber Tomato Salad
- Macaroni Salad
- Sprouted Fenugreek Methi Salad
- Chickpea Cucumber Salad
Hesarubele Carrot Kosambari (Moong Dal Carrot Salad)
Ingredients
measuring cup used 1 cup = 250 ml
- ¼ cup moong dal/split green gram dal
- enough water for soaking moong dal
- ½ 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
- ¼ 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
- Add grated raw mango if in season for more flavors.
- Add 2 tablespoon of pomegranate seeds to make salad more rich & healthy.
- Also add salt at the time of serving ,else it will be release water.
- Prepare the salad just before serving, if you make it ahead the salad will leave lot of water.
Nutrition
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