Today I am sharing an Interesting , easy ,and nutritious recipe. It is hesaru bele beetroot kosambari or Lentil Beet Salad. It can be prepared in just 5 minutes if you have the soaked dal ready. A quick salad and a quintessential part of a Festive meal from Karnataka Cuisine. There are different varieties of kosambari. This Lentil beet salad can be served as a snack too. It is incredibly delicious and easy to make.
What is Kosambari / Lentil Beet Salad?
Generally kosambari is made of split Moong dal, grated coconut, coriander and chili. Optionally grated carrot or finely cut cucumber can be mixed. Oil, mustard, curry leaves, asafoetida for seasoning. But these days there are many variations to the kosambari .We make it with corn, mango and beetroot too. Kosambari is distributed as prasadam during the festivals like ,Ganesh Chaturthi , Ram navami and Varalakshmi Pooja. It is a flavourful Indian salad.
What are the Ingredients used in Lentil Beet Salad / Kosambari?
Beetroot :Peeled and grated Beet.Packed with essential nutrients, a great source of fiber, folate (vitamin B9), manganese, potassium, iron, and vitamin C.
Split Moong Dal: A lentil that is rich in nutrients and easily digestible. Known to Improve digestive health and blood circulation.
Fresh Coriander: Adds a nice aroma to the kosambari
Green Chilli: Adds some hotness to the kosambari
Salt : An essential Ingredient
Mustard Seeds: Used it for Tempering
Asafoetida: Adds a nice aroma to the dish and is good for digestion too
Curry Leaves:Used for tempering.Has many health benefits
GratedCoconut: Used in moderation to enhance the taste and balance the diet
What is 267th Foodiemonday Bloghop Theme?
This week the theme #LusciousLentils was proposed by the hostess Poonam who is a wonderful blogger and blogs at poonambachhav.blogspot.com. She has a huge collection of traditional Maharastrain recipes and recipes from around the world. She follows all the traditions religiously and is so multi talented yet humble. I have bookmarked her Maharastrian Thali and Patwadi Rassa recipes to try.
Recipe for Lentil Beet Salad / Kosambari:
1 Beetroot peeled and finely grated
5 Tsp Moong dal soaked
1.5 Tbsp Finely Chopped Coriander
1 Green Chilli Finely Chopped
Salt to taste
Juice of 1/2 Lemon
1 Tsp Grated Coconut
Few Curry Leaves finely chopped
Pinch of Asafoetida
1/2 Tsp Mustard Seeds
1/2 Tsp Oil
Soak Moong dal in double the quantity of hot water for an hour.
Drain the water completely after an hour.
Take a wide bottom bowl.
Squeeze the extra juice from the grated beetroot.
Use it in gravies , add it to curries or mix it with wheat flour to make roti or phulka.
Add finely grated beetroot , finely chopped coriander and chilli , grated coconut and mix well.
Add lime juice and salt and mix well.
Heat oil in a pan. Add the chopped coriander , mustard and asafoetida.
Turn off the heat once the mustard splutters.
Pour this tempering over the beet mix and mix .
Serve as a snack or with a traditional meal. It is completely your choice.