This is an Indian-style salad made using soaked Bengal gram dal / yellow lentils / chana dal.
This raw salad is one of the huge variety of dishes that can be made with this versatile lentil. A no-cook recipe like this is ideal for summers when you don’t want to stand by the stove. This salad can be had as a meal by itself, or you could roast some papads in the microwave and scoop the salad with bites of papad. You can also serve this with regular Indian fare as a side.
Traditionally, kosambari or koshimibir or kosumalli is an Indian salad prepared using soaked and drained split moong dal, along with grated carrot or cucumber. This salad made using chana dal can be said to be a variation of this kosambari.
This dish can be made with whatever ingredients you have in hand. Traditionally its kept simple with the addition of 2-3 ingredients. However, you can add chopped cucumber, grated raw mango, finely chopped raw capsicum, onions etc.
4
servings15
minutes300
kcalIngredients
1/2 cup yellow chana dal, washed, soaked
1/4 cup grated carrots
2 green chillies, finely chopped
2 tbsp freshly grated coconut
Salt as per taste
Fresh coriander for garnish
- For Tempering
1 tsp oil
1 tsp mustard seeds
A pinch asafoetida
Method
- Drain the soaked chana dal and set aside
- In a big mixing bowl, add the dal, grated carrot, coconut, & green chillies and mix well.
- Add salt as per taste.
- To prepare the tempering, in a small kadhai, add the oil. Once the oil heats, add the mustard seeds. Once it crackles, remove from flame. Add the asafoetida. Add this tempering to the salad.
- Mix well. Garnish with fresh coriander. Serve chilled.
