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Hesarubele Kosambari Recipe

Kosambari is a delicious, protein-packed lentil salad that is an integral part of Kannada cuisine. It is also popular as kosumalli or hesarubele kosambari and is part of every festive meal or wedding feast. In Andhra, it goes by the name vadapappu. On the occasion of Sri Ram Navami festival, we offer neer mor or majjiga and vadapappu panakam as neivedhyam to Lord Rama. It is also prepared during Navrati as fasting food. In Andhra, vadapappu is served along with chalimidi, a rice flour based sweet and offered to Lord Rama. Vadapappu is nothing but soaked moong dal while Kosambari is a salad comprising of soaked moong dal, cucumber, fresh coconut, carrot and coriander leaves. This Karnataka style moong dal salad recipe which is super quick to put together can be tempered with mustard seeds and curry leaves but it tastes equally good without tempering too. It would then fall under ‘cooking with fire Indian recipes’. The crunch from the cucumber, the sweet flavor of coconut and tangy flavor of lemon balances the earthy lentils giving it a delicious flavor and texture. The fresh coriander lends a touch of color and brightness elevating the salad to something special. Less is more, nutritious vegan food that is amazingly tasty.so lets the recipe.

Prep time:
20 minutes

cook time:
5 minutes.

serves:
10 person

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Moong Dal 1 cup Soaked

Moong Dal

Description

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Chopped cucumber 1 cup

Chopped cucumber

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Grated fresh coconut 1 cup

Grated fresh coconut

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Chopped Coriander Leaves 1 tbsp

Chopped Coriander Leaves

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Lemon Juice 1 tsp

Lemon Juice

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Grated Carrot 1 tsp

Grated Carrot

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Pomegranate 1 tsp

Pomegranate

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Pomegranates range in color from deep magenta to bright red. The spherical fruits are roughl ...

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Mustard Seeds 1/2 tsp

Mustard Seeds

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Curry leaves 1 tsp

Curry leaves

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Curry Leaves are small in size and long, slender, and oval in shape narrowing to a point. The shi ...

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Asafoetida powder pinch

Asafoetida powder

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Salt as per taste

Salt

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Salt is a mineral which occurs naturally in seawater or in underground rocks. It is composed of t ...

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Black Pepper Powder 1 pinch

Black Pepper Powder

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Black pepper powder is obtained by grinding dried berries of Piper nigrum. Piper nigrum plant is ...

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Details

Vegetarian

Level : Easy

Cuisine : South Indian

Course : Salads

Recipe Notes

You can add a grated raw mango or grated carrot for variation. Lemon can be avoided if using raw mango.

Ingredients For Hesarubele Kosambari Recipe

Moong Daal 1 cup Soaked

Yellow Moong Dal

Description

Yellow moong dal is a delicate lentil which is flat, yellow and oval in shape that are skinned an ...

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Cucumber finely chopped 1 cup

Cucumber

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Cucumber is a summer vegetable, wi ...

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Grated fresh coconut 1 cup

Coconut

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Coconut is a fruit, which is enclosed in a rough orange or brown husk. It is actually a one- ...

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Fresh chopped coriander 1 tbsp

Coriander Leaves

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Coriander is a herb which is acknowledged as a flavour enhancer along with its nutritional value. ...

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Lemon juice 1 tsp

Fresh Lemon Juice

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It is the liquid squeezed out of lemon. It has a citrusy and tangy taste.

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Carrot grated 1 tsp

Carrot

Description

Well known for their sweet taste and their role in promoting good vision, carrots are basica ...

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Pomogrante optional 1 tsp

Pomegranate

Description

Pomegranates range in color from deep magenta to bright red. The spherical fruits are roughl ...

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Rai/black mustard seeds 1/2 tsp

Mustard Seeds

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Curryleaves 1 tsp

Curry leaves

Description

Curry Leaves are small in size and long, slender, and oval in shape narrowing to a point. The shi ...

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Asafoetida powder pinch

Asafoetida

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Asafoetida is dried latex which is ...

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Salt according taste as per taste

Salt

Description

Salt is a mineral which occurs naturally in seawater or in underground rocks. It is composed of t ...

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Whole black pepper powder 1 pinch

Black Pepper Powder

Description

Black pepper powder is obtained by grinding dried berries of Piper nigrum. Piper nigrum plant is ...

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Methods

How to make Hesarubele Kosambari Recipe

1. Drain the soaked moong dal and place in a colander for a few minutes. Once the water is fully drained, place the moong dal in a large bowl.
2. Add the chopped cucumber, grated coconut, grated carrot,Pomegranate,half of the coriander leaves and mix well. Set aside.
3. Heat oil in a small pan. Once it turns hot, add the mustard seeds and allow to splutter. Add the asafoetida and curry leaves and saute for a few seconds. Turn off the heat.
4. Pour this seasoning over the moong dal and mix well. At the time of serving, sprinkle salt and lemon juice and mix well.