Chana Dal Kosambari is a popular South Indian salad that combines the goodness of soaked chana dal (split Bengal gram) with fresh vegetables, making it a flavorful and healthy dish. A staple during festivals and special occasions in Karnataka and Tamil Nadu, Chana Dal Kosambari is known for its vibrant colors and refreshing taste. This salad is made by soaking chana dal until it softens, then mixing it with finely chopped cucumber, grated carrot, and freshly grated coconut. The dish is enhanced with a simple tempering of mustard seeds, green chilies, curry leaves, and a dash of asafoetida, which brings an aromatic touch to the dish. A generous squeeze of lemon juice and a handful of chopped coriander leaves add a burst of freshness, elevating the salad’s flavors.
Chana Dal Kosambari is celebrated not only for its delicious taste but also for its health benefits. Chana dal is rich in protein, fiber, and essential nutrients, while the raw vegetables contribute vitamins and minerals, making this salad a wholesome addition to any meal. Traditionally served as part of festive feasts, Chana Dal Kosambari also serves as a perfect side dish or a light snack that complements a variety of South Indian meals. This easy-to-make salad is a perfect blend of taste and nutrition, bringing a delightful taste of South India to your plate
Kosambari | Chana Dal Lentil Salad
Course: Appetizers, SnacksCuisine: IndianDifficulty: Easy4
servings1
hour5
minutes1
hour5
minutesOther vegetables like beet roots, carrots and herbs like celery, mint, basil, Tulsi – holy basil, can be added to the recipe. Kosambari is a food that is served alongside the cooked meals and it can be had as a guilt free healthy snack in between large meals.
Ingredients
1/2 cup chana dal
1 cup cucumber
1 cup grated coconut
1/4 cup chopped coriander
1 Tbsp chopped green chili
2 Tbsp lemon juice
1/2 Tbsp Salt
- For tempering
1 Tbsp coconut oil
1 tsp brown mustard seeds
2 dry red chili peppers
1/4 tsp asafoetida
Preperation
- Rinse and soak 1/2 cup of chana dal for atleast 60 minutes. Once soaking is complete drain and wash the lentils once
- Peel and chop the cucumber into small pieces. Do not grate,because then they will lose their water content rapidly
- Break and grate the coconut
- Slice the green chili and remove the seeds if you want to make it taste milder
- Finely Chop the fresh coriander leaves
- Mix all the ingredients along with lemon juice in a large bowl
- Add salt only at the time of serving.
- Tempering is an optional step , where oil is heated with mustard oil , curry leaves, dry rec chili pepper and asafoetida and this oil infusion is then added to kosambari. While this can help with improving taste and with digestion it also increases the calories in the food. So I have kept it as an optional step.
- If you wish to temper heat 1 Tbsp of coconut oil or Ghee. Add 1 tsp of brown mustard seeds to the hot oil along with two dry red chilis. When the seeds begin to splutter, add 1/4 tsp of asafoetida and curry leaves and immediately pour the infused oil over the chana dal kosambari and mix.
Recipe Video
