Recipe Cooked, Photographed and Written by Praveena
PrepTime:15 mins MakeTime:5 mins Cuisine: Indian
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Chana Dal Kosambari Salad, is a South Indian style simple, plant based, extremely easy satvik recipe made especially during traditional occasions / festivals.
It can be made with just perfectly soaked chana dal (or) unsoaked boiled chana dal. Here, I preferred to boil the unsoaked chana dal.
Chana Dal is known as split chickpea lentils / split Bengal gram lentils. The heart of this recipe lies in the crisp and crunch it obtains from the fresh coconut, grated carrots and grated raw green mango.
Adding raw mango is my own addition for this summer weather. Overall, simple chana dal carrot salad offers a combination of flavours, textures, and aromas that are light, tangy, and satisfying.
It is a refreshing and nutritious dish that can be enjoyed as a salad or as a side with main meals.
Table of Contents:
Click to Expand / Collapse
- Possible Alterations for the recipe, ‘Chana Dal Kosambari Salad / Split Chickpeas Salad’:
- Health Benefits of ‘Chana Dal Carrot Salad / South Indian Lentil Kosambari’:
- Other recipes from my blog:
- Step wise Pics Procedure for ‘Chana Dal Kosambari / South Indian style Split Chickpeas Salad’:
- Prep Work:
- Gather the Ingredients:
- Making Chana Dal Kosambari:
- Tempering:
- Tips & Storage:
- Result:
- Ingredients, Accessories on ‘AMAZON’ to SHOP’:
- Recipe Card & Print:
Possible Alterations for the recipe, ‘Chana Dal Kosambari Salad / Split Chickpeas Salad’:
To avoid boiling Chana dal: Wash the chana dal thoroughly for 4 times, add water 3 times more then the quantity. Let them soak for 3 to 4 hrs. Strain the water and use in the same recipe.
Simplify cooking dal: You can soak the lentils overnight, drain the water, cook them on stove top for just 5 mins (or) for 2 mins In Instant Pot.
Adding other ingredients: A handful of pomegranate arils is the only thing that you can add additionally.
Ingredients to skip: Grated Raw Green Mango can be skipped.
WFPB (No Oil) options: Just avoid the tempering part of the recipe, which makes the salad totally plant based, no oil recipe.
Health Benefits of ‘Chana Dal Carrot Salad / South Indian Lentil Kosambari’:
Chana Dal: Have rich source of plant based protein, edible fibre and iron.
Coconut: Has anti viral, anti fungal, anti bacterial properties which are needed for one’s immunity.
Carrots: Are a great source of beta carotene, Vitamin K, Vitamin A & Anti Oxidants.
To Conclude: This salad is suitable for Weight Loss, Weight Watchers, Vegan, Vegetarian, Plant Based, Gluten Free, Kids Friendly, Diabetic Friendly, Oil Free, Whole Foods, WFPB diets. Yes, its universal dish! 🙂
Other recipes from my blog:
Before starting to cook, don’t forget to see the Tips mentioned at the end.
Salad recipes collection⇒ Salads & Soups
Low Calorie recipes collection⇒ Weight Loss Food / Low Carb Recipes
Satvik recipes collection⇒ No Onion – No Garlic Recipes
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Ingredients:
- Chana Dal / Split Yellow Chickpea Lentils / Pachi Senagapappu – 1 heaped cup (after cooking)
- Grated Coconut – ½ cup (fresh/frozen)
- Carrot – ½ cup (grated)
- Raw Green Mango / Mamidikaya – ½ cup (grated)
- Green Cucumber / Keera – ¾ cup (finely chopped)
- Fresh Green Chillies – 3
- Coriander / Cilantro Leaves – a handful
- Lemon / Lime Juice – 2 tablespoons
- Salt – as per taste
- Water – as required (for cooking dal)
- Turmeric Powder – ¼ teaspoon
Ingredients for Tempering:
- Cooking Oil – 2 tablespoons
- Mustard Seeds – 1 teaspoon
- Jeera / Cumin Seeds – 1 teaspoon
- Curry Leaves – 5
- Dry Red Chillies – 2
Special Ingredients:
- Raw Green Mango
- Grated Coconut
Step wise Pics Procedure for ‘Chana Dal Kosambari / South Indian style Split Chickpeas Salad’:
Prep Work:
As part of the prep work, getting the chana dal cooked is most important.
You can cook the chana dal either on Stove Top (or) in an Instant Pot. I have given below both the methods, so check accordingly.
Stove Top Method to Cook Chana Dal:
Wash the chana dal 2 to 3 times. Take into a sauce pan, pour 3 cups of water, cover with lid so that only up to ¾th of pan is closed.
Let them cook on stove top under high flame for 15 mins.
The lentils should not be over cooked, they needs to a bit crunchy.
Instant Pot Method to Cook Chana Dal:
Into the Instant Pot vessel, add the washed chana dal. Pour water such that they are just soaked. Close the lid.
Set mode to PRESSURE COOK, pressure level to HIGH, time to 3 MINS, valve to SEALING.
Later, release the pressure naturally.
Gather the Ingredients:
Gather all the ingredients. Finely chop the cucumber, coriander leaves, green chillies.
Grate the carrots, fresh coconut, raw green mango.
Making Chana Dal Kosambari:
Into a wide mixing bowl add all these>> boiled chana dal, grated raw green mango, grated carrots, grated coconut, chopped cucumber, chopped green chillies, chopped coriander leaves, salt, lemon juice. Gently mix.
Tempering:
Put a small frying pan on stove pan under medium flame.
Add all ‘Ingredients for tempering’, stir fry them until the seeds splutter.
Switch the flame off, transfer this onto the salad bowl.
Gently mix up everything, transfer the prepared salad into a serving dish. Serve. Done!
Tips & Storage:
- I did not soak the dal before cooking, but used it straight away which worked fine.
- Adjust the salt & spice as per your taste.
- The cooked chana dal SHOULD NOT be sticky / mushy. You might dry them in a plate, to release the steam in case they are a bit sticky.
- Storage: This salad stays good only up to a day at room temperature.
- Transfer the salad into an air tight container, store in the fridge (not freezer). This way it tastes good up to 3 days.
- You can serve cold in hot weather or else thaw it before serving. But do not reheat.
Result:
- At first look, this multi coloured, refreshing dish attracts anyone for sure.
- Next, the aroma and flavours from the curry leaves tempering and from the fresh vegetables definitely draws you to taste the salad.
- The Chana Dal adds a pleasant nutty taste with its slightly crunchy texture to the salad.
- These elements bring a vibrant and zesty character to the kosambari.
- This, Simple Split Bengal Gram lentils salad is happily devoured by toddlers, kids and adults too.
Ingredients, Accessories on ‘AMAZON’ to SHOP’:
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Recipe Card & Print:
Chana Dal Kosambari / South Indian Split Chickpeas Lentil Salad
Equipment
- 1 Wide Mixing Bowl
- 1 Sauce Pan / Vessel (for stove-top method)
- 1 Instant Pot or Electric Pressure Cooker (for IP method)
- 1 Small Frying pan (for tempering)
Ingredients
1cup=250ml; ¾ cup=180ml; ½cup=125ml; 1 tbsp=14ml; 1 tsp = 4ml
- 1 heaped cup Chana Dal / Split Yellow Chickpea Lentils / Pachi Senagapappu (after cooking)
- ½ cup Grated Coconut (fresh/frozen)
- ½ cup Carrot (grated)
- ½ cup Raw Green Mango / Mamidikaya (grated)
- ¾ cup Green Cucumber / Keera (finely chopped)
- as per taste Salt
- 3 count Fresh Green Chillies
- 1 handful Coriander / Cilantro Leaves
- 2 tablespoons Lemon / Lime Juice
- as required Water (for cooking dal)
- ¼ teaspoon Turmeric Powder
Ingredients for Tempering:
- 2 tablespoons Cooking Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Jeera / Cumin Seeds
- 5 count Curry Leaves
- 2 count Dry Red Chillies
Instructions
Prep Work:
- As part of the prep work, getting the chana dal cooked is most important.You can cook the chana dal either on Stove Top (or) in an Instant Pot. I have given below both the methods, so check accordingly.
- Stove Top Method to Cook Chana Dal: Wash the chana dal 2 to 3 times. Take into a sauce pan, pour 3 cups of water, cover with lid so that only up to ¾th of pan is closed. Let them cook on stove top under high flame for 15 mins. The lentils should not be over cooked, they need to a bit crunchy.
- Instant Pot Method to Cook Chana Dal: Into the Instant Pot vessel, add the washed chana dal. Pour water such that they are just soaked. Close the lid, set mode to PRESSURE COOK, pressure level to HIGH, time to 3 MINS, valve to SEALING. Later, release the pressure naturally.
Gathering the Ingredients:
- Gather all the ingredients. Finely chop the cucumber, coriander leaves, green chillies. Grate the carrots, fresh coconut, raw green mango.
Making the Chana Dal Kosambari:
- Into a wide mixing bowl add all these>> boiled chana dal, grated raw green mango, grated carrots, grated coconut, chopped cucumber, chopped green chillies, chopped coriander leaves, salt, lemon juice. Gently mix.
Tempering:
- Put a small frying pan on stove pan under medium flame. Add all 'Ingredients for tempering', stir fry them until the seeds splutter. Switch the flame off, transfer this onto the mixing bowl.
- Gently mix up everything, transfer the prepared salad into a serving dish. Serve. Done!
Notes
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Made this last week…it’s delicious! Set aside some with no spices for my father-in-law and it was really good that way too.
Hi Meg Burley, That’s really good to know. 🙂 Thank you for trying my recipe and letting me know your feedback too.