During any special occasion in our Madhwa houses, we are supposed to make 2 Kosambaris. One from Channa dal or kadale bele, and the other from Split Moong Dal or Hesaru bele. In our family what we do instead of making 2 Kosambari’s is to mix a tsp of Channa dal or Kadale bele to the Hesaru Bele Kosambari.
So, here comes the recipe for the Kosambari:
Ingredients:
- Split Moong dal or Hesaru bele and 1 tsp Channa dal or Kadale bele soaked in water for 3-4 hours
- 1 Cucumber finely chopped, remove the seeds
- Cilantro finely chopped
- 6 tsp fresh Coconut, finely grated
- Lemon Juice to taste
- Salt to taste
- 1 tsp oil, mustard seeds, pinch of hing and 2-3 finely chopped green chillies for seasoning.
Method:
Drain the water from the soaked dal. Make sure there isn’t any water at all. Now mix Cucumber, Coconut, Cilantro, Salt and Lemon Juice.
In a small pan, heat oil, add mustard seeds, hing and green chillies. Mix it with the Kosambari and serve.
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