Chana Dal Kosambari / South Indian Split Chickpeas Lentil Salad
South Indian style, Boiled Split Chickpea Lentils (Chana Dal) Kosambari Salad which is totally Plant based and Gluten free. Recipe below has step wise pics, tips for both Stove Top & Instant Pot Methods.
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
Please see the MAIN POST for recipe with step wise PICS & TIPS!