Hesarubele-carrot kosambari | Mung dal-carrot salad recipe | How to make green gram dal-carrot salad
By Latha on october 22nd, 2015
Mung dal and carrot salad or hesarubele carrot kosambari is prepared using soaked raw green gram dal or mung dal and grated carrot. This type of salads are called "kosambari" in karnataka. This is salad is very common or sometimes cumpulsory in various occasions. Its a easy and quick recipe, which helps you to increase number of recipes on your menu card when you have guests.
You can prepare this salad using green gram sprouts also. Just replace green gram dal with green gram sprouts. Learn how to make green gram sprouts at home. This is a very healthy and stomach filling recipe, which a beginner or a bachelor can easily adopt in their cooking. So do not forget to try. If you are looking for more salad recipes then do visit our salads-raitas section.
I have made a video on this hesarubele carrot kosambari recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 2 hrs
Cooking time: 5 min
Serves: 2
Ingredients: (measuring cup used = 120ml)
- 1/2 cup mung dal/ green gram dal
- 1 carrot grated
- 1 tbsp finely chopped coriander leaves
- 2 tbsp grated coconut
- 1/2 tsp lemon juice
- 1 green chilly finely chopped (optional)
- Salt as per your taste
Ingredients for tempering:
- 1 red chili
- 1/4 tsp mustard seeds
- 1 tsp cooking oil
Instructions for making hesarubele kosambari:
- Soak mung dal for 2-3 hours, drain and keep it aside. Also keep all other ingredients ready like carrot, coconut and coriander leaves.
- Now take a bowl and mix all the ingredients including salt and lemon juice. Temper it with oil, red chili and mustard seeds.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
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