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Kadalebele kosambari salad
Split chickpeas and carrot
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Prep Time
10
minutes
mins
Total Time
1
hour
hr
10
minutes
mins
Course
Soups and salad, Traditional
Cuisine
diabetic friendly, Fusion, gluten free, Indian, Karnataka, One pot, Spring, Summer, Vegan, Vegetarian
Servings
2
people
Ingredients
1x
2x
3x
soaked chickpea
1/2
cup
Channa Dal
( split chickpea, bengal gram)
2
cups
drinking water
for the salad elements
2
medium
carrot
( grated )
4-5
cherry tomatoes
sliced in half
3
tbsp
coriander leaves
chopped
3
tbsp
Lemon juice
tempering
1
tsp
coconut oil
1/4
tsp
mustard seeds
1/4
tsp
Channa Dal
1/4
tsp
Urad Dal
1
pinch
Asafoetida
10-12
curry leaves
2-3
Green chillies
slit
Instructions
Wash and soak the split chickpea for 60 minutes till it is soaked well.
Shred the carrot, chop the coriander and slice the tomatoes and add into a mixing bowl.
Drain the soaked chickpeas and wash it again. Add that to the mixing bowl.
Add the lemon juice and salt and mix it well, Set aside
To prepare the tempering heat the oil in a small pan, add the mustard.
As the mustard splutters add the urad dal ( black gram dal), channa dal ( split chickpea) and allow it to turn golden.
Add the hing, curry leaves and slit chillies and let them sizzle.
Remove from heat and add to the mixed salad.
Mix well and the salad is ready to be served.
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