Hesarubele Carrot Kosambari (Moong Dal Carrot Salad)

5 from 2 votes

A South Indian style Moong dal Carrot salad recipe is simple, quick and easy made up of moong lentils rich in protein and vitamins.

Course Salad, Side Dish

Cuisine Karnataka, South Indian

Keyword festival recipes, hesarubele carrot kosambari, kosambari recipes, lentil and carrot salad, salad recipes

Diet Dairy-Free, Gluten-Free, Vegan, Vegetarian

Method Stovetop

Prep Time 2 30

Cook Time 2

Total Time 2 32

Servings

Calories 147kcal

Author Bhavana Patil

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.

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.

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.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.