What is Channa Dal Kosambi?

Channa Dal Kosambi is a refreshing South Indian salad featuring coarsely ground, soaked channa dal combined with fresh vegetables like grated carrot, beets, cucumber, and raw mango, finished with a fragrant tempered spice blend.

Why do I need to soak the channa dal for this recipe?

Soaking the channa dal for at least 2-3 hours softens it, making it easier to grind into the coarse paste required for the salad's unique texture.

What does tempering add to the Channa Dal Kosambi?

Tempering, a technique involving heating oil with mustard seeds, urad dal, curry leaves, and asofoetida, infuses the salad with a distinctive aromatic and savory depth that is characteristic of South Indian cuisine.

How can I adjust the spice level in this salad?

You can control the spice by varying the amount of finely chopped green chilis added to the salad and by adjusting the black pepper powder to taste when serving.

How should I store leftover Channa Dal Kosambi?

Store any leftover Channa Dal Kosambi in an airtight container in the refrigerator for up to 1-2 days. It is best enjoyed fresh due to the raw vegetables.

10 years ago

Channa Dal Kosambi: South Indian Lentil and Vegetable Salad
[Vegan]

PT By: Preeti Tamilarasan

Author Bio

Healthy, wholesome regional Indian cuisine. I am Preeti Tamilarasan, author & photographer of Jopreets Kitchen. I’m an... Read More

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A vibrant bowl of Channa Dal Kosambi, a South Indian lentil and vegetable salad, featuring coarsely ground channa dal, grated carrots, beets, cucumber, and raw mango, garnished with fresh curry leaves.

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Channa Dal Kosambi: South Indian Lentil and Vegetable Salad [Vegan]

Channa dal kosambari is a South Indian style salad recipe usually served on special occasions like marriages. It is prepared by mixing vegetables and soaked pulses, then followed by tempering. This is a typical South Indian style preparation, with lots of curry leaves. Top this salad with toasted coconut flakes... Read More

Ingredients You Need for Channa Dal Kosambi: South Indian Lentil and Vegetable Salad [Vegan]

1/4 cup channa dal/split Bengal gram, soaked in water for 3 hours
1/4 cup grated carrot
1/4 cup grated beets
1/2 cup chopped cucumber
1/2 cup grated raw mango
2 green chilis, finely chopped
Salt, to taste

For Tempering:

2 teaspoons oil
1/2 teaspoon mustard seeds
1 teaspoon urad dal
A pinch of asofoetida/garlic powder/onion powder
10-15 curry leaves

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How to Prepare Channa Dal Kosambi: South Indian Lentil and Vegetable Salad [Vegan]

Soak the channa dal in enough water for minimum 2-3 hours. Now, drain the water completely and grind the channa dal in a mixer until you get a coarse paste, or use an ammi kallu (masala grinding stone).
Add the ground channa dal, grated carrot, grated beets, chopped cucumber, grated raw mango, and chopped chilis to a mixing bowl. Mix everything well.
Heat 2 teaspoons oil in a pan or kadhai. Temper the mustard seeds, urad dal, curry leaves, and asofoetida/garlic powder/onion powder. Add this to salad. Now, mix everything well. Adjust salt and spice by adding pepper powder, to taste, and serve.