Carrot Kosambari. Fresh, vibrant, healthy, and a million times more delicious, this protein packed carrot salad is just the ticket for an amazing side dish or vegetarian light meal. While carrots and split green gram deliver the much needed crunch, the final tadka or tempering brings all the flavors together to create the ultimate salad.
Salad is the magical quick and easy side dish that instantly elevates a meal by adding more nutrition and flavor. The best part is you can always customize them depending on what you have on hand. Well, if you love the sweet vibrant orange carrots, here’s a quick and easy idea to include them in your diet.
In addition to adding a pleasant pop of color to your dinner table, this vibrant salad is loaded with split yellow moong dal, a super nutritious legume that can do wonders to your overall health and well-being.
Carrot kosambari or Indian Carrot Salad
Crunchy carrots and yellow split green gram are the star ingredients of this beautiful Indian style salad. I love carrots in salads, carrot raita (yogurt salad) remains a favorite in my household. With carrots, you can either grate or cut them into thin sticks. The sticks are my favorite as they add a beautiful crunch to this salad.
The yellow split green gram need to be soaked in water for at least an hour before you add them to the salad. Like all salads, this is also totally customizable with the addition of cucumber, chana dal, corn etc.
Bring all the ingredients together including carrots, moong dal, coconut, green chilies and lemon juice. Give this a gentle mix.
Now the final step of making this carrot kosambari. A simple tadka or tempered spices. To temper the spices, heat a little oil, pop mustard seeds, fry curry leaves, and add a pinch of the secret ingredient that make tadka super flavorful. Asafetida. The flavor of this spice is so strong, a little goes a long way. You’ll only need a little pinch flavor the whole salad.
You’ll need to pour this tadka into the salad, and give it a quick mix. Simple yet flavorful & vibrant carrot kosambari is the perfect addition to your Indian inspired dinner.
More Salad Recipes:
- Kachumber | Indian Cucumber Salad
- Mediterranean Chickpea Salad
- Spicy Pasta Salad with Balsamic Vinaigrette
- Soba Noodle Salad
- Baked Kale Chips Salad
- Chana Chat | Healthy Chickpea Salad
- Challas | Sarlas | Kerala Onion Salad
- Tandoori Chicken Salad
Carrot Kosambari | Indian Carrot Salad | Video
Ingredients
- 3 tablespoons yellow split green gram moong dal, rinsed
- 2 cups grated carrots
- 2 tablespoons grated coconut
- 1 tablespoon or more chopped green chilies
- 1 tablespoon chopped coriander cilantro leaves
- Juice of one lemon
- Water
- Salt to taste
For tadka or tempered spices:
- 1 tablespoon oil
- ½ teaspoon mustard seeds
- 1 sprig of curry leaves
- A pinch of asafetida
Instructions
- Place split green gram in a small bowl. Add water. Soak for at least an hour. Drain. Set aside.
- Place grated carrots, soaked green gram, coconut, green chilies, and coriander (cilantro) leaves in a bowl.
- Add lemon juice. Season with salt. Toss to combine.
- For tadka or tempered spices, heat oil in a frying pan. Add mustard seeds. Allow to splutter. Add curry leaves and asafetida. Stir fry for few seconds.
- Add tadka to the carrot salad. Toss to combine.
Video
Notes
Nutrition
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NATASHA says
How much lemon juice is needed for the recipe?
Rose Mary George says
Juice of one lemon 🙂