Hesarubele kosambari | Moong dal salad | Kosambari recipe | EverythingTraditional

Hesarubele kosambari ! which is a very famous salad recipe from Karnataka; a simple recipe made on most festivals and also included in wedding menu.

Since this salad provides cooling affect, we make this on festivals that falls in summer mainly festivals like Ram navami, which falls in peek summer; this salad is served along with panaka (a cooling juice or sharbat made with lemon and jaggery) and butter milk or the majjige as we call here.

We also make this on Varamaha Lakshmi Pooja, Ganesha chaturthi and also include on any other peek summer days. This is also called as paasiparuppu kosumalli in tamil and pesarapappu kosambari in telugu.

Simple but tasty hesarubele kosambari recipe is made by adding soaked moong dal, finely chopped cucumber, green chillies, fresh coriander leaves and lemon for tangyness.. this is a no-cooking-dish means no heating no cooking ; still very tasty on any summer days. Some will give tempering with mustard and jeera , but this is optional ; we don't.

Very apt for summer, all the ingredients that goes in moong dal salad are healthy and water rich ones; this goes very well in summer and also keeps hydrated in summer.

You can as well eat this without any other compliments, or can also be served as a side dish with any meal.

We must not forget to include this menu at least once in a week to keep us hydrated and beat this hot summer.

Hesarubele kosambari | Moong dal salad | Kosambari recipe

Cuisine: Indian / South Indian

Cook time: 10 minutes

Prep- time : 10 minutes

Ingredients for Hesarubele kosambari

Hesarubele / Moong dal - 1 cup
Green chillies - 1 no.
Coconut grated - 2 tablespoons
Cucumber grated / finely chopped -1/2 cup
Coriander leaves - 2 tablespoons
Lemon extract - 2 tablespoons
Salt to taste

Instructions

Wash moong dal / hesarubele and soak for about half to one hour.
Once soaked remove water and add the moong dal into a bowl
To this add finely chopped green chillies, grated fresh coconut, finely chopped cucumber, finely chopped coriander leaves and lemon extract and salt to taste
Mix all together well and serve fresh

Tips:

Add fresh coconut grated to give sweetness to the kosambari

Adjust lemon, salt and chillies as per your taste

If you need to store then store them without adding salt. Salt can be added just before serving, if stored with salt this becomes watery and soggy

Can also add in grated carrots if preferred

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Do try traditional haal obbattu which is made with puri and payasa tasty and a must try recipe

Do try Obbattu Saaru from my blog. Hesarubele kosambari is also made when we prepare obbatu, sukkinunde.

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You might also like some of the simple and traditional recipes from my blog

Sukkinunde / Suguntlu / Boorelu

Mavinakai badhane saaru / Raw Mango Brinjal Sambar

Coconut Sweet chutney for Idli

Traditional Upsaaru Khara

Adai Dosa

Majjige Huli - quick to make

Traditional simple and easy Sweet Puri

Kadlepuri Uppittu

Tomato Sambar for soft Akki Roti

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How to make Hesarubele kosambari | Moong dal salad With Step-By-Step Pictures

1. Wash moong dal / hesarubele and soak for about half to one hour

Wash and soak moong dal

2. Once soaked remove water and add the moong dal into a bowl

3. To this add finely chopped green chillies, grated fresh coconut, finely chopped cucumber, finely chopped coriander leaves and lemon extract and salt to taste