Kosambari - This Delicious Salad From Karnataka Makes For A Quick And Nutritious Meal

There's one dish I always used to look forward to as a kid during Ram Navami in Bengaluru, Kosambari - a quintessential element in festive menus. Kosambari combines the goodness of moong dal with carrot (see recipe) or cucumber and is also served during festivals and as a part of some banana leaf wedding meals in Tamil Nadu. This nutritious meal by itself also makes the perfect accompaniment to one of Karnataka's most iconic rice dishes - the rich bisi bele bath. In many homes, the cucumber becomes the 'go-to' option during summer. With about 95% water, there are few vegetables that can cool you down like cucumber.

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Here Are 4 Delicious Kosambari Recipes That You Must Try:

1. Carrot Kosambari:

You can also substitute the carrot with finely chopped cucumber or asparagus.

Ingredients:

• Moong dal: 1/2 cup
• Grated carrot: 1 to 1.5 cups
• Grated coconut: 3 tablespoons
• Chopped coriander leaves: 1/4 cup
• Chopped green chillies: 2 or 3
• Juice of 1/2 or 1 lemon (depending on how tangy you want it)
• Asafoetida: 1/4 teaspoon
• Salt: to taste

For the seasoning:

• Rice bran oil or coconut oil: 1/2 teaspoon
• Mustard seeds: 1/2 teaspoon
• Red chilli: 1

Method:

• Soak moong dal for one hour.
• Drain water completely.
• Chop cucumber (fine).
• Stir all ingredients in a bowl with the required amount of salt and lemon juice.
• Temper the mustard and red chilli. Now, add it to the bowl and mix well.

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2. Avarekalu Kosambari:

Another delicious twist to the classic kosambari, this salad also includes the goodness of broad beans.

Ingredients:

• 1 cup Avarekalu Beans (Broad beans)
• 1 Carrot, grated
• 1 /2 cup Sweet corn kernels
• 1/4 cup Yellow Moong Dal
• 1 Green Chilli
• 1/2 tbsp lemon juice
• 1/4 cup coconut, grated
• 1 tbsp Coriander Leaves, finely chopped
• Salt (to taste)

For tempering:

• 1 tbsp Oil (preferably coconut oil)
• A pinch of Asafoetida
• 1 tbsp Mustard seeds
• 1 sprig of Curry leaves

Method:

• Soak the moong dal in water for at least 30 minutes and keep it aside.
• Pressure cook the avarekalu beans with water in the cooker with a little salt (turn off after the first whistle). Drain the excess water after it is cooked
• Add the beans with the carrots, boiled sweet corn, grated coconut, coriander leaves, salt and lemon juice in a mixing bowl. Stir well.
• Temper the ingredients - add the mustard first and then asafoetida and curry leaves.
• Add it to the kosambari, stir well and serve.

3. Hesarukalu Kadale Bele Kosambari/ Sprouted Moong Beans & Chickpeas Salad:

This quick fix salad is a delicious mix of veggies and dals.

Ingredients:

• 1 cup sprouted green moong beans
• 2 tbsp onion finely chopped
• 1 tomato de-seeded and finely chopped
• 1 carrot shredded
• 1 cucumber diced
• 1/4 cup boiled chickpeas
• 1 tbsp Pomegranate
• 1 tbsp lemon juice
• Salt and black pepper as required

Method:

• Parboil the sprouts for 5 minutes (until they are half cooked). Drain excess water and keep it aside.
• In a large mixing bowl add sprouts and all the other ingredients, stir well and serve immediately.

4. Hesarukalu Usli / Green Gram Salad:

This is another delicious salad from Karnataka, that features the nutritional value of a green gram.

Ingredients:

• 1/2 cup green gram
• 2 tbsp oil (Preferably coconut oil)
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1-2 green chilli
•  A pinch of turmeric powder
• A big pinch of asafoetida
• 1 tbsp minced ginger
• 4 - 5 curry leaves
• 1 tbsp chopped coriander leaves
• 2 tbsp grated coconut
• Salt as required

Method:

• Soak green gram for 6 hours (ideally overnight)
• Cook the green gram in a pressure cooker with water (wait for 2 whistles)
• Drain excess water once the green gram is cooked and keep aside.
• Heat oil in a frying pan and temper the mustard seeds and cumin seeds.
• When mustard seed splutters, add in green chilli, asafoetida, turmeric powder and chopped ginger.
• Add the tempered mixture to the cooked green gram sprouts
• Add salt and coriander leaves. Stir well and serve.