Hesarubele Carrot Kosambari |Split yellow Dal and Carrot Salad – Karnataka style

Lentil and Carrot Salad

[hay suh roo bay lay, koh sum bury] (Kannada)

This is a totally unassuming, what you see is what you get kind of dish. Simple, Easy and tasty as much as it is pretty.
Traditionally, kosambari is made as part of a festive spread and vice versa.
I am going to let you in on the secret of making kosambari, any kind for that matter. You have got your base covered if you have these:
  • lemon
  • coconut
  • cilantro/Coriander
  • tempering
Any combination of vegetables and lentils can be used with the above ingredients to make a tasty kosambari. Here are a few other possible yummy combos:
  • Soaked bengal gram/split chana dal and minced cucumber
  • Soaked bengal gram/split chana dal
  • Soaked split yellow dal
  • Mincedcucumber
  • Grated carrot
  • Radish and Carrot
Last one sounds weird? It is an awesome way to include raw radish into your diet and tastes wicked awesome too. Still skeptic? Carrot neutralizes the pungency of radish and makes for a wonderful co-ingredient. Try it and you’ll agree with me. Take a look here.
Things you’ll need:
  • 1 Carrot grated
  • 1/8 cup split yellow dal, soaked in water for 2-3 hours
  • 1 tbsp grated coconut
  • 3-4 stems cilantro
  • salt
For tempering:
  • 2 tsp oil
  • 1 tsp mustard seeds
  • 1/8 tsp Hing/Asafoetida
  • 2 green chillies minced
How it’s done:
  • Wash the dal again and drain off all the remaining water. Though it seems redundant, this is an important step as it rids the dal of the soaked in smell.
  • Heat oil in a small kadai or skillet. When the oil is really hot but not smoking, add in the mustard seeds. Oil is hot enough when the mustard seeds start spluttering as soon as you add them. Add hing and green chillies and sauté until they turn a slight white. switch off and keep aside. Do not skip the tempering as the spluttered mustard, hing and green chillies mix is what lends the kosambari it’s characteristic taste.
  • Add the tempering to the other ingredients, mix and serve immediately.
When part of a full course meal, kosambari is always made last so it can be served fresh immediately as the salt makes it watery if it sits longer.

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