Kadale bele kosambari is an authentic salad of the Kannada cuisine and is prepared for almost all auspicious festivals. It is a part of the Udupi-style full-course meal and is made by mixing soaked kadale bele (split chana dal) with certain vegetables like cucumber and carrot along with some grated coconut.
The chana dal salad is rich in protein and is a part of the staple meal of most South Indian households. It is also prepared as a prasad to offer to God and partaken after vrats during festivals.
You can prepare the kosambari recipe with other lentils as well. If you want to know more on how to prepare this salad with hesaru bele (moong dal), read the article on moong dal kosambari.
The kadale bele kosambari is quick and simple to prepare and does not require an expert to prepare the dish. If you would like to try this salad at home, continue reading the step-by-step procedure along with the images and a video.
KADALE BELE KOSAMBARI RECIPE VIDEO
Recipe By: Sowmya Shekar
Recipe Type: Salad
Serves: 2
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Kadale bele (split chana dal) - 1 cup
Water - 2 cups
Grated coconut - 1 cup
Cucumber (chopped) - 1 medium size
Salt to taste
Lemon juice - 1 tbsp
Oil - 1 tbsp
Mustard seeds - 2½ tsp
Green chillies (chopped) - 2-3 (small)
Curry leaves - 8-10
Coriander leaves (chopped) - for garnishing
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1. Add kadale bele to a bowl.
2. Pour water and soak it for about 2-3 hours and remove the excess water.
3. To check if the kadale bele is soaked properly, take one of it in the hand and break it. If it splits, then it is done. Strain the water from the split chana dal.
4. Add the grated coconut and cucumber to the dal.
5. Then, add salt and lemon juice.
6. Pour oil to a heated pan.
7. Once it is hot enough, add the mustard seeds and allow it to splutter.
8. Then, add the curry leaves and green chillies for the tadka (tempering).
9. Pour the tadka on the salad mixture and mix well.
10. Garnish the salad with chopped coriander.
- 1.You can add carrot and raw mango to the salad as well to give it a different taste.
- Serving Size - 1 cup
- Calories - 240 cal
- Fat - 8.4 g
- Protein - 10.6 g
- Carbohydrates - 30.6 g
- Fibre - 8.4 g
STEP BY STEP - HOW TO MAKE KADALE BELE KOSAMBARI
1. Add kadale bele to a bowl.
2. Pour water and soak it for about 2-3 hours and remove the excess water.
3. To check if the kadale bele is soaked properly, take one of it in the hand and break it. If it splits, then it is done. Strain the water from the split chana dal.
4. Add the grated coconut and cucumber to the dal.
5. Then, add salt and lemon juice.
6. Pour oil to a heated pan.
7. Once it is hot enough, add the mustard seeds and allow it to splutter.
8. Then, add the curry leaves and green chillies for the tadka (tempering).
9. Pour the tadka on the salad mixture and mix well.
10. Garnish the salad with chopped coriander.
