Kosambari (Lentil/Moong Dal Salad)
Kannada/Tulu (Udupi) Cuisine Recipe
MY RATING - 9.8/10
Source - wikipedia.com & maneadige.blogspot.com
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| Image - nandyala.org |
Kosambari or Koshambari is a salad made from pulses (split legumes) and seasoned with mustard seeds. The pulses generally used are split bengal gram (kadale bele in Kannada) and split Green gram (Hesaru bele in Kannada).
These salads are sometimes eaten as snacks, but usually as a part of full course meal in Udupi cuisine.
Ingredients:
2 cups split moong dal (soaked in water overnight)
1 cup Grated cocunut
1 tsp Lime juice
salt to taste
2 cups split moong dal (soaked in water overnight)
1 cup Grated cocunut
1 tsp Lime juice
salt to taste
For seasoning:
1 tsp Mustard seeds
1Green chilli, chopped
A pinch Hing
3-4 Curry leaves
2 tsp Oil
Method:
1Green chilli, chopped
A pinch Hing
3-4 Curry leaves
2 tsp Oil
Method:
- Mix all the ingredients in a mixing bowl.
- For seasoning, heat oil and add mustard seeds.
- Once the seeds splutter, add the green chillis, hing and curry leaves.
- Add the seasoning to the other ingredients and mix well.
This is a very nutritious preparation that doesn't take much time either. A must make.
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