Typical Madhwa Lunch

Like I mentioned in my earlier post, 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.

This time, I actually prepared two Kosambaris for Ugadi, so I could take a picture and later mixed them. 🙂


So, here comes the recipe for the Channa Dal Kosambari:


  • Channa dal or Kadale bele soaked in water for 3-4 hours
  • 1 Cucumber finely chopped, remove the seeds
  • Cilantro finely chopped – optional
  • 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.

P.S: Moong Dal Kosambari