Warm, richly spiced, and built for a satisfying meal, Hesarubele Carrot Kosambari (Moong Dal Carrot Salad) is a vegetarian Karnataka, South Indian salad, side dish made with split yellow moong dal (hesarubele), water, and grated carrot in about 152 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 150 minutes
  • Cook time: 2 minutes
  • Total time: 152 minutes
  • Yield: 2
  • Category: Salad, Side Dish
  • Cuisine: Karnataka, South Indian

Ingredients

  • 1/4 cup split yellow moong dal (hesarubele) (unsoaked)
  • 1 cup water (for soaking moong dal)
  • 1/2 cup grated carrot ((or 1 medium carrot))
  • 1/4 cup fresh coconut (grated)
  • 2 tablespoons coriander leaves (finely chopped)
  • 1 green chili (finely chopped)
  • juice of half lemon/lime
  • salt (to taste)

For Tempering

  • 1 teaspoon coconut oil
  • 1/2 teaspoon mustard seeds
  • 1 stalk curry leaves
  • 1 dry red chilli
  • 1 pinch hing (asafetida) ((optional))

Method

  1. Firstly, soak moong dal for at least 1 hour in water. Drain the excess water from the moong dal using a strainer.
  2. Furthermore, add all the ingredients in a mixing bowl, except salt, and lemon juice.
  3. Heat the oil in a tadka pan, add mustard seeds, when they crackle, add dry red chili, curry leaves, and hing. Saute for a few seconds and turn off the gas.
  4. Pour the tempering over the kosambari. Add salt and lemon/lime juice just before serving.
  5. Mix it very well. Serve Immediately.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.