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.
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
- 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.
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.
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,
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 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
- Add grated raw mango if in season for more flavors.
- Add 2 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.
Nutrition
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