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:
- 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.
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.