Kosambari recipe with step by step photos and video. Hesaru bele Kosambari is a typical South Indian salad made with lentils , cucumber and a simple tempering with mustard seeds.
This moongdal kosambari is not only tasty but its very filling too . Its also keeps body very cool hence its made during summers .
Other easy summer salad recipes , I usually make are watermelon feta salad, Cabbage orange salad , sweetcorn salad and spinach cottage cheese salad
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About this recipe
Hesarubele in Kannada means Moong dal and Kosambari is a Indian Salad made with cucumber. This version of Kosambari is a typical Karnataka style. Lentils are soaked for 4+ hours or overnight and mixed with pieces of cucumber and spices.
Kosambari with panaka are must during Ramanavami day which falls on 9th day of Chitra Navami in hot month of April . It's a common practice in Karnataka that on Ramanavami day, Buttermillk , Panaka (wood apple juice) and kosambari are distributed among devotees.
Science behind this custom is to just beat the scorching heat and keep oneself hydrated. Ramanavami celebrations includes Rama Lila, a theatrical enactment of Ramayana and also chariot procession of Rama, Sita and Laxman idols. As procession will be long for hours , to keep oneself cool and hydrated Kosambari , panaka and buttermilk are distributed .
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Ingredients
- Lentils : Yellow split moong is used to make kosambari. You can not use green split moong in this recipe.
- Cucumber : Use Tender white cucumbers to make kosambari. But incase if you are using matured cucumbers be sure to remove seeds.
- Fresh Coconut : Adding fresh grated coconut adds lots of taste to cucumber, so don't skip.
- Herbs : Add fresh coriander leaves to bring out all flavors. You can also use few torn mint leaves . Green chilies can be added or skipped. Lime juice is must to bring out the flavors.
- Salt and Black pepper powder can be added as per taste.
- Tempering ingredients : Basic tempering with oil , mustard seeds , cumin seeds , curry leaves and asafoetida is done. You can also add 1 dry red chili for tempering.
Tips and variations to Kosambari
Soak lentils overnight or 6+ hours is what I prefer. As it helps to leach out antinutrients. Rinse couple of times in cold water before using .
Along with cucumbers you can also add grated carrot.
For spiciness , you can use only black pepper powder or green chilies. But as I like heat from both pepper powder and green chilies , I have added both.
Asafoetida is important as it helps in proper digestion .
Always serve kosambari immediately because cucumber releases water when it comes in contact with salt. If planning to serve later, don't add salt . Keep ready salad in refrigerator and add salt just before serving.
It has very short shelf life , so finish immediately or within 2 hours.
Step by step directions to make Kosambari
To make Kosambari Salad
Firstly rinse ½ cup moong lentils a couple of times in water.
Then soak the lentils overnight or 4+hours. This is purely for leaching out antinutrients. But you can also soak moong lentils in hot water for 1- 2 hours , if you have no enough time.
Secondly drain all the water from soaked moong dal. Rinse soaked moong lentils in cold water couple of times . Drain water very well and add the soaked moong lentils in a mixing bowl.
Next add finely chopped cucumber, fresh grated coconut, coriander leaves and chopped green chili. Instead of green chilies, you can only use black pepper powder.
Add salt , pepper powder and squeeze some fresh lemon juice per your requirements.
Mix everything very well.
For Tempering Kosambari Salad
Heat 1 tablespoon oil in a small pan. Then add ½ teaspoon mustard seeds. Allow mustard seeds crackle. Keep the flame to a low. You can also add red chili in the tempering, if you wish.
Once the mustard seeds crackle, add ½ teaspoon cumin seeds , let it splutter. Add ¼ teaspoon of asafoetida.
Add 2 sprigs of curry leaves, stir and then switch off the flame.
Pour the tempering mixture on the salad.
Mix very well.
Serve kosambari salad immediately.
Recipe Card
Kosambari Salad | Hesarubele Kosambari Recipe
Ingredients
Main Ingredients to make Kosambari Salad
- ½ Cup Moong dal
- Enough Water for soaking Moong Dal
- 3.5 -4 cups Cucumber - finely chopped
- ⅓ cup Fresh Coconut - grated
- 1 Green chili - chopped
- 2 tablespoon Coriander leaves - chopped
- 1 tablespoon Lemon juice or add as required
- ½ teaspoon Black pepper powder
- salt as required
Tempering Ingredients
- 1 tablespoon Cooking Oil
- ½ teaspoon Mustard Seeds
- ½ teaspoon Jeera seeds / Cumin Seeds
- ¼ teaspoon Asafoetida / Hing
- 2 sprigs Curry leaves
Instructions
To make Kosambari Salad
- Firstly rinse ½ cup moong lentils a couple of times in water. Then soak the lentils overnight or 6+hours. This is purely for leaching out antinutrients. But you can also soak moong lentils in hot water for 1- 2 hours , if you have no enough time.
- Secondly drain all the water from soaked moong dal. Rinse soaked moong lentils in cold water couple of times . Drain water very well and add the soaked moong lentils in a mixing bowl.
- Next add finely chopped cucumber, fresh grated coconut, coriander leaves and chopped green chili. Instead of green chilies, you can only use black pepper powder.
- Add salt , pepper powder and squeeze some fresh lemon juice per your requirements.
- Mix everything very well.
For Tempering Kosambari Salad
- Heat 1 tablespoon oil in a small pan. Then add ½ teaspoon mustard seeds. Allow mustard seeds crackle. Keep the flame to a low. You can also add red chili in the tempering, if you wish.
- Once the mustard seeds crackle, add ½ teaspoon cumin seeds , let it splutter. Add ¼ teaspoon of asafoetida.
- Add 2 sprigs of curry leaves, stir and then switch off the flame.
- Pour the tempering mixture on the salad. Mix very well.
- Serve kosambari salad immediately.
Super cool recipe for summers