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Moong dal Kosambari is a light salad made with split green gram and served as a salad or Prasad during Festivals. Sometimes, grated carrot or minced cucumber is also added to this.

Moong Dal Kosambari | Ramanavami Vadapappu

Kalyani
Moong dal Kosambari is a light salad made with split green gram and served as a salad or Prasad during Festivals
5 from 3 votes
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Salad, Side Dish
Cuisine Karnataka Cuisine, South Indian
Servings 4

Equipment

  • Bowl
  • pan
  • Grater

Ingredients
  

  • 1 cup Split Green gram Moong dal
  • 1/4 cup Grated coconut fresh or frozen, grated
  • 1 Carrot grated
  • 1 TBSP Green coriander leaves minced fine
  • 2 Green Chillies minced
  • 1 tsp Lemon Juice
  • 1 tsp salt

Tempering (opt.)

  • 1/2 tsp Oil any neutral oil
  • 1/2 tsp Mustard Seeds
  • 1/8 tsp Asafoetida skip for GF

Instructions
 

  • Soak Moong dal for 20 mins in reasonably hot water, keep covered.
  • After 20/25 mins, Drain the water thoroughly.
  • Now add grated coconut, grated carrot and green chillies
  • Prepare tempering with spluttering the mustard seeds and asafoetida in oil
  • Transfer this tempering to the Kosambari.
  • Top with chopped coriander and lemon juice
  • Serve immediately, adding salt or slightly chilled (adding salt at the time of serving)
Keyword Festival Recipes, Gluten Free, Hesarubele Kosambari, Kosambari, Kosmalli, Kosumalli, Moong Dal, Naivedyam, No Onion No garlic, Rama Navami, RamNavami, Salad, Satvik, Summer Salad, Vadapappu, Vegan
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