Kosambari is a very simple and healthy Indian salad. It is a speciality of Karnataka. It is usually made with soaked moong dal, freshly grated coconut and any sprouts or vegetables. I am a salad person and love all types of salads. This carrot kosambari is one of my favorites. Today we will learn how to make carrot kosambari following this easy recipe.
Wash and soak moong dal (split yellow variety) for 1 hour. After 1 hour, drain the water and keep it aside.
Wash, peel the skin and grate carrots.
Grate fresh coconut and keep it aside (fresh coconut recommended).
In a bowl, mix together soaked and drained moong dal, grated carrot, coriander leaves, fresh coconut and salt needed. Squeeze juice of one medium sized lemon and mix well. Taste and adjust lemon juice as you prefer.
Heat oil in a pan, add mustard seeds, when it splutters, add red chillies, hing, green chillies and curry leaves. Saute for a second and add the seasoning to the kosambari.
Mix well and serve carrot kosambari as an accompaniment with rice.
Check my Cucumber Kosambari and other salad-sundal recipes.