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+ servings

 Hesarubele kosambari salad

mildlyindian
Udupi style , grain free salad.
Prep Time 20 mins
Total Time 20 mins
Course Appetizer, Soups and salad, Traditional
Cuisine diabetic friendly, gluten free, Indian, Karnataka, Kids choice, One pot, South indian, Summer, Vegan, Vegetarian
Servings 4 people

Ingredients
  

  • 1/2 cup Green gram dal (moong dal, hesaraubele)
  • 1/2 cup cucumber (diced small or watermelon rind )
  • 2 tbsp mango (raw mango)
  • 1/4 cup pomegranate seeds
  • 2 tbsp grated coconut (fresh prefferable)
  • 2 tbsp coriander leaves (chopped fine)
  • Lemon juice (of half a lemon)
  • salt to taste

For temepring

  • 1 tsp coconut oil
  • 1/2 tsp mustard seeds
  • 1 tsp Urad Dal
  • 1-2 dry red chillies
  • 1 sprig curry leaves

Instructions
 

  • Wash and soak the moong dal for one hour.
  •  Clean and dice the cucumbers and set aside.
  • Peel the pomegranates  extract the pearls and set aside  
  • Crack open the coconut and  grate the flesh. Do not get any brown part. 
  • In a small pan add the ingredients for tempering except the curry leaves.  As the mustard seeds splutter add in the curry leaves and take off the heat.  Set aside. 
  • Into a mixing bowl add in the cucumbers,  pomegranates  and coconut. 
  • Drain the soaked moong  dal  and add that to the mixing bowl. 
  • Add salt and lemon juice . Mix the salad together. 
  •  Now top with the tempering  and gently toss again.  It's ready to serve.
    kosambari
Keyword Karnataka recipes, summer recipes, Watermelon recipes
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