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Radish-Lentil Salad / Kosambari

Recipe Cooked , Photographed and Written by Praveena

Prep Time:1-2 hrs   Cooking Time:10 mins    Cuisine:Indian

Radish is one pinky vegetable that can be eaten raw or cooked and it has lots of health benefits. Mainly, it is high on fiber,controls blood pressure,improves immunity,high on nutrients,good for skin (Info from internet).

This is the first time I made a salad with radish and was a bit uncertain about the final taste. But, surprisingly this salad turned really tasty that I had a second serving. It is so quick to make ,we had it as part of our dinner.Ofcourse,this is a Vegan+Glutenfree recipe but protein rich because of the Lentils.

Kosambari is the name given to South Indian Salad seasoned with mustard seeds.

Before starting to cook, don’t forget to see the Tips mentioned in the end.

You can find my other Salad recipes here⇒ Salads & Soups

Related Posts: Pesarapappu Payasam / Yellow Moong Dal Kheer  Broccoli-Squash Lentil Stew / Broccoli-Sorakaya Pappu/ Broccoli-Tinda Dal Sorakaya-Pesarapappu / Lauki-MungDal / BottleGourd-LentilStew

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Ingredients:

  • Pink Radish – 2 small bunches (20 no’)
  • Yellow Split Lentils/Yellow Mung Dal/Pesarapappu – ½ cup 
  • Coriander  (chopped) – ¼ cup
  • Grated Coconut/Desiccated Coconut – 2 tablespoons
  • Water – for soaking

Ingredients for Tempering:

  • Cooking Oil – 2 tablespoon
  • Green chilly – 1 
  • Curry Leaves – 6 to 7 (minimum)
  • Mustard seeds/Aavaalu – 1 teaspoon
  • Sesame seeds / Nuvvulu – 1 teaspoon

Ingredients for dressing:

  • Lemon juice – 2 tablespoons
  • Sugar/Honey – 2 tablespoons
  • Salt – as per taste (optional)

Special Ingredients:

  • Split Yellow Lentils
  • Lemon Juice

Procedure:

  • Firstly, wash the lentils/pesarapappu thoroughly two to three times and soak them with double the amount of water.

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    Radish washed and soaked Split Yellow lentils 
  • After 1-2 hrs drain the water off and take the lentils/pesarapappu aside.
  • Chop/Cut the radish into desired size/shape and finely chop the green chilli.
  • Put a frying pan under medium flame on stovetop and all the ‘Ingredients for tempering’. See pic below.

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    ‘Ingredients for Tempering’ in the frying pan
  • Saute them until the seeds splitter-splatter.
  • Switch the flame off , add the lentils to the hot pan and give a mix.

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    Lentils added to the pan
  • Take a wide salad bowl, add the radish pieces, chopped coriander and all the contents of the pan. As shown in pic below.

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    Salad in a bowl yet to drizzle the dressing
  • In a small cup thoroughly whisk the ‘Ingredients for dressing’.
  • Drizzle the dressing onto the salad and then add the coconut. See pic below.

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    Grated/desiccated coconut onto the salad
  • Gently toss the salad using two wooden ladles, such that the dressing is coated over the rest of the salad. Done!!

Tips:

  • You can even use White Radish.
  • Adjust salt and spice according to your taste.
  • You can completely avoid the tempering,if you wish to.

Result:

  • Even before tasting the salad, my tummy felt full, seeing the pretty pink and yellow coloured fresh salad.
  • The taste of this salad is dominated mainly with the lentils, as the radish didn’t had any specific taste.

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    Delicious & Crunchy Radish-Lentil Salad served!

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