Prep Time: 02 Hours

Cook Time: no cooking involved

 Servings: 2 Servings

Feasts in Karnataka would be incomplete without salads of soaked lentils called Kosambari. This cucumber and chana dal salad is inspired by the traditional kosambari which usually has a tempering which I have skipped to keep this oil-free and 100% raw. It’s a filling salad that truly satisfies your hunger.

Ingredients

• Chana dal: ¼ cup (soaked for 2 hrs)
• Cucumber: ¼ cup (cut into tiny cubes)
• Pomegranate: ¼ cup
• Raw mango: 2 tbsp (grated or finely chopped)
• Coconut: ¼ cup (grated)
• Coriander leaves: 1 tbsp (chopped)
• Rock Salt: to taste
• Green chillies: 1 no (finely chopped)

Method

• Mix all the ingredients except salt.
• Add salt just before serving.

Eating guide

• Food group: Lentils
• Dals are quite a regular in Indian homes. However, they are best consumed either whole or soaked or steamed (and not pressure cooked)
• So this salad acts as a great way to get your lentil intake in a different way!

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