This Carrot Hesarubele Kosambari is a variation of the traditional Vada Pappu | Kosambari in which cucumber pieces are substituted with grated carrot. You can look upon this dish as a Carrot Moong Dal Salad and enjoy it in summer as a light meal.

Grated Carrot and Moong Dal Salad
Carrot Moong Dal Salad

Kosambari is a traditional naivedyam for Rama Navami which heralds the end of Chaitra Navaratri. I have already written about the traditional Kosambari which is made from Cucumber and Moong Dal.

On Rama Navami, two other items that are a must as naivedyam are Panakam and Neer Mor | Majjiga.

This recipe was first posted in March 2015 and has been updated with measures in weight, a recipe card and new photos.

Recipe for Carrot Hesarubele Kosambari

Carrot Moong Dal Kosambari

Carrot Hesarubele Kosambari | Carrot and Moong Dal Salad

Aruna
This is a variation of the traditional Kosambari that uses grated carrot in place of cucumber. I often enjoy this Carrot Hesarubele Kosambari as a meal in itself; it is after all essentially a carrot and moong dal salad.
No ratings yet
Prep Time 10 mins
Cook Time 5 mins
Course Dinner, Lunch, Salad
Cuisine Indian, Kannada, Karnataka
Servings 2 People
Ingredients
  
  • 1/2 Cup Grated Carrot (~75 gms)
  • 1/4 Cup Hesarubele or Moong Dal (~ 50 gms)
  • 2 tbsp Grated Coconut
  • 1 Green Chillies
  • 1 tsp Lemon Juice
  • Salt to Taste
The Tempering
  • 1/2 tsp Mustard Seeds
  • 4 to 6 Curry Leaves
  • 1/2 tsp Oil
Instructions
 
Getting Started
  • Soak the moong dal in 3/4 cup water for at least 1 hour.
  • Drain all the water from the moong dal.
  • Chop the green chillies to very small pieces.
Making the Carrot Hesarubele Kosambari
  • Mix together the grated coconut, drained moong dal, grated carrot, lemon juice, green chillies, and salt.
The Tempering
  • In a ladle, heat the oil.
  • Add the mustard seeds and wait till they crackle.
  • Turn off the heat and add the curry leaves to the hot oil, and mix.
  • Add the tempering to the Kosambari and mix well.
  • Let the Carrot Hesarubele Kosambari rest for at least 10 minutes.
Serving the Kosambari
  • Serve the Carrot Hesarubele Kosambari as a part of a meal or eat like a salad.
Keyword Carrot Hesarubele Kosambari, Carrot Moong Dal Kosambari, Carrot Moong Dal Salad, Kosambari
Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!

How to Make Carrot Hesarubele Kosambari

Serves: 2

Ingredients

  1. Grated Carrot – 1/2 Cup
  2. Hesarubele or Moong Dal – 1/4 Cup
  3. Grated Coconut – 2 tbsp
  4. Green Chillies – 2
  5. Lemon Juice – 1 tsp
  6. Mustard Seeds – 1/2 tsp
  7. Curry Leaves – 4 to 6
  8. Oil – 1 tsp
  9. Salt to Taste
The Ingredients for Carrot Hesarubele Kosambari
The Ingredients

Method

  1. The Basic Preparations
    1. Wash the moong dal well under running water and soak it in 3/4 cup water for about 1 hour. Ensure that the dal is well-soaked because it is not cooked.

    2. Using a colander, drain all the water from the moong dal and set aside. If you don’t drain the water properly, the salad will get soggy.
    3. Chop the green chilli to small pieces.
  2. Making the Carrot Moong Dal Salad
    1. Mix together the grated coconut, drained moong dal, grated carrot, lemon juice, green chillies, and salt.
    2. Heat the oil.
    3. Add the mustard seeds.
    4. When the mustard seeds start to crackle, turn off the heat.
    5. Add the curry leaves to the hot oil and mix.
    6. Add the tempering to the Kosambari.
  3. Let the Carrot Hesarubele Kosambari rest for at least 10 minutes.
  4. Serve this dish as a part of a meal or eat like a salad.
Carrot Hesarubele Kosambari - Moong Dal and Grated Carrot Salad from Karnataka
Carrot Hesarubele Kosambari

I would love to hear from you!

%d bloggers like this: