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A tangy, spicy and cooling Indian recipe served as a side dish or as a main course.
Kosambari is a dish made of lentils, vegetables and spices. It is served as a side dish with the main course.
Kosambari (or) Kosumalli is typically served as a side dish with the main course. It can be made of lentils, vegetables and spices. The dish is usually garnished with coconut or sesame seeds or mustard seeds. There are many variations of the kosambari recipe. In some versions, shredded raw mangoes or chopped cucumbers are added to the vegetable mixture for extra flavor and texture.
Kosambari
A tangy, spicy and cooling Indian recipe served as a side dish or as a main course.
Ingredients
- 1/2 cup Split Green Gram Dal
- 1/2 cup Bengal Gram Dal
- 1/2 cup Carrot shredded
- 1/2 cup Cucumber shredded
- handful Coriander Leaves finely chopped
Optional
- 2 tbsp Coconut grated
For Seasoning:
- 2 tsp Oil
- 3 to 4 tsp Mustard Seeds
- 1 tsp Asafoetida Power
- 2 Green Chillies finely chopped
- 2 tsp Salt adjust as per taste
- 3 to 4 tsp Lemon Juice
Instructions
- Soak the dals, separately, for 1 hour.
- Wash and drain well.
- Transfer to a large bowl.
- Add the shredded carrot and cucumber.
- Mix well to combine.
- Heat oil in a pan over low-medium flame.
- Add the mustard seeds, asafoetida powder and green chillies.
- when the mustard seeds start to splutter, add to the bowl.
- Just before serving, add the lemon juice and salt.
- Stir well to combine.
- Garnish with coriander leaves.
- Serve at room temperature.
Notes
During summer, you can add shredded / chopped raw mangoes.
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