Hesaru Bele Kosambari | Raw Moong Salad

Hesaru Bele Kosambari | Raw Moong Salad with step by step pictures

Today I have yet another protein rich dish for this month’s theme and this week I have chosen to feature lentil based recipes. Last week it was recipes with peanuts.

Hesaru bele also called paasi paruppu / Split moong dal is an excellent source of protein. In the post partum days, sambar made of this lentil is served to the new mothers as it is easily digestible when compared to toor dal.

This kosambari / salad is prepared and served on festivals and auspicious occasions. A festive meal is incomplete without this salad. Also this is not served like a dry curry, meaning the quantity served is just a couple of tablespoons and not more. But you can always go for a second helping but I have rarely seen that happen!!

Kosambari can be salty / sweet. The salty / savory ones are made with moong dal / channa dal. The procedure is almost the same for both. The Bale hannu kosambari  is made with bananas and is sweet with a slight savory undertone.

One or two varieties of kosambaris are prepared on special occasions and they are served on the left top most corner of the plantain leaf,right next to the salt / sugar / pickle.Yes, there is a designated place for each and every thing served on a plantain leaf. If you want to learn more on this, read my post of Ugadhi lunch where I have explained everything in detail.

So back to the post of the day….

I made this as a part of the neivedhyam offering to the Goddess on Varalakshmi Vratha / pooja. I wanted to post it on that day itself but since it was quite late when the pooja got done, we went straight for lunch and I did not click pictures.

I made it again yesterday, just for the blog and we had it along with the other dishes dishes for lunch.

This is one flavorful salad on which I have fallen in love with, and that too only recently!Better late than never!!

The moong dal needs to be soaked and after that the dish is very simple to put together. I generally soak it overnight,but 4-5 hours is enough. There are several variations to this recipe and I follow mom’s method.

Grated carrots add a nice color to the dish, bur chopped / grated cucumber can also be added.  Sometimes I add a bit of grated coconut, sometimes I skip it. Either way it tastes great!

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Soak the moong dal for 4-5 hours. I soak it overnight. Once soaked, drain and take in a bowl. Add grated carrot, slit green chili and salt

Heat a little oil in a small pan and add mustard seeds, curry leaves and asafoetida powder

Once the mustard pops, pour it over the salad. Add lemon juice to taste and mix well.

Serve garnished with coriander leaves.

 

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