moong dal carrot salad | hesaru bele carrot kosambari recipe (2024)

moong dal carrot salad | hesaru bele carrot kosambari recipe with detailed step by step photo recipe. moong dal salad is the most healthiest and easiest salad along with carrot.

moong dal carrot salad | hesaru bele carrot kosambari recipe with step by step photo recipe. this isa typical south indian salad served in every function of ours. i love to prepare saladas it is very simple, healthy and tasty dish. we south indians, eat this salad as it is or with hot steamed rice. however, i recommend you to try this for having in morning breakfast or a evening snacks. furthermore, this salad is so attractive, that you can pack to your kids lunch box as well.

kosambari is a delicious, protein rich lentil and good for weight reduction. it is also popularly called as moong dal salad, kosumalli or hesarubele kosambari. most of all, it is a must side dish of every festive meal or wedding feast. moreover, i learnt this salad recipe from my mother in law. she prepares almost all kind of healthy salads with variety of lentils. the crunchy bite of pomegranate makes the salad more juicy and tasty.

kosambari is easy and quick to make. firstly the moong dal is soaked in water and later mixed with grated cucumber, fresh coconut, raw mango, coriander leaves, pomegranate seeds, sprouts or any healthy veggies of your choice. furthermore, make sure to soak the moong dal atleast 10 minutes as it helps to easily digest. moreover, the tanginess is got by lemon juice. so always add salt and lemon juice just before serving. else the salad will turn watery.

finally, if you like kosambari, then you would certainly love my other side dish recipes. especially,palak paneer,stuffed brinjal,molake kaalu palya,aloo bhaji,suvarnagadde palya,sabbasige soppu palya,batani gasi.

recipe card of moong dal carrot salad | hesaru bele carrot kosambari:

moong dal carrot salad | hesaru bele carrot kosambari recipe

HEBBARS KITCHEN

easy moong dal carrot salad | hesaru bele carrot kosambari recipe

5 from 258 votes

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Prep Time 30 minutes mins

Cook Time 5 minutes mins

Total Time 35 minutes mins

Course Salad

Cuisine south indian

Servings 2 -3 servings

Ingredients

for salad

• ▢ ½ cup moong dal
• ▢ 1 carrot, grated
• ▢ ¼ cup coconut, gratted
• ▢ few chopped coriander leaves, chopped
• ▢ 1 green chilli, chopped (optional)
• ▢ 2 tbsp pomegranate seeds / dalimbe
• ▢ ½ tbsp lime juice
• ▢ salt to taste

for tempering:

• ▢ ½ tsp mustard seeds
• ▢ 1 tsp urad dal
• ▢ a pinch of asafoetida / hing
• ▢ 5-6 curry leaves
• ▢ 1 tsp oil

Instructions

• firstly, soak moong dal for half an hour to one hour and drain off the excess water in a strainer.

• furthermore, leave for some time so that all water fades away.

• now keep aside grated half cup carrot, ¼th cup of coconut, 1 chilli and half lemon

• in a mixing bowl add strained moong dal, grated coconut, chilli and grated carrot.

• mix well together

• furthermore, add coriander leaves.

• moong dal carrot salad

• just before serving, add salt and lemon juice and mix well.

• furthermore, in a small pan heat oil and crackle mustard seeds and add urad dal and fry until it turns red. add curry leaves and asafoetida and fry for few more seconds. add the seasoning to the mixed salad and mix it nicely.

• finally, garnish it with pomegranate and serve it with rice or you can eat plain.

See Also

Puran Poli Recipe (Maharashtrian Puran Poli recipe)

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moong dal carrot salad | hesaru bele carrot kosambariphoto recipe:

1. firstly, soak moong dal for half an hour to one hour and drain off the excess water in a strainer.
   
2. furthermore, leave for some time so that all water fades away.
   
3. now keep aside grated half cup carrot, ¼th cup of coconut, 1 chilli and half lemon
   
4. furthermore, in a mixing bowl add strained moong dal, grated coconut, chilli and grated carrot.
   
5. and mix well together.
   
6. furthermore, add coriander leaves.
   
7. moreover, just before serving, add salt and lemon juice and mix well.
   
8. furthermore, in a small pan heat oil and crackle mustard seeds and add urad dal and fry until it turns red. add curry leaves and asafoetida and fry for few more seconds. add the seasoning to the mixed salad and mix it nicely.
   
9. finally, garnish it with pomegranate and serve it with rice or you can eat plain.
   

notes:

• firstly, soak the moong dal well and drain off the water before preparation.
• moreover,add grated cucumber and raw mango for more flavours.
• alsosalt at the time of serving. else it will be release water.
• furthermore, prepare the salad just before serving, if you make it ahead the salad will leave lot of water.
• finally, i have used desiccated coconut, but it taste great with fresh grated coconut.