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+ servings
carrot kosambari

Kadalebele kosambari salad

Split chickpeas and carrot
Prep Time 10 minutes
Total Time 1 hour 10 minutes
Course Soups and salad, Traditional
Cuisine diabetic friendly, Fusion, gluten free, Indian, Karnataka, One pot, Spring, Summer, Vegan, Vegetarian
Servings 2 people


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


  • 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


  • 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.
    carrot salad with soaked channa dal
  • 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.
    south indian tempered spices
  • 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.
    carrot kosambari
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