Karnataka

Kadalebele kosambari

Name: Kadalebele kosambari
Prep time: 2 h
Cook time: 15 min
Total time: 2 h 15 min
Yield: 4 servings
Cuisine: Karnataka
Ingredients: 1/2 cup soaked 2 hours chana dal (split chickpeas); 1 finely chopped cucumber; 1/3 cup fresh grated coconut; 1 finely chopped green chilli; a handful chopped coriander leaves (cilantro); 1 tbsp lemon juice; 1/2 tsp salt; 1 tsp cooking oil (vegetable oil); 1/2 tsp mustard seeds; 1 sprig curry leaves; a pinch asafoetida

Soaked chana dal, coconut and lemon. The festival kosambari with more bite.

15 minTime

6 gProtein each

mildSpice

2hPlan ahead. Soak for 2 hours first; the 15 minutes come after.

Rama Navami plate2 chapters · 1 min read

Make it your way

Grandma's waySoaked chana dal, cucumber, coconut, lemon and tempering.

The original

148kcalsame

6 gproteinsame

4 gfibresame

15minutessame

Kadalebele kosambari.

Per serving, worked out from the ingredient table.

Ingredients

Chana dal (split chickpeas)½ cup, soaked 2 hours

Cucumber1, finely chopped

Fresh grated coconut⅓ cup

Green chilli1, finely chopped

Coriander leaves (cilantro)a handful, chopped

Lemon juice1 tbsp

Salt½ tsp

Cooking oil (vegetable oil)1 tsp

Mustard seeds½ tsp

Curry leaves1 sprig

Asafoetidaa pinch

Method

4 steps

1Soak chana dal for 2 hours, drain completely and pat dry.
2Mix the dal with cucumber, coconut, green chilli and coriander.
3Heat oil, crackle mustard seeds, add curry leaves and asafoetida and pour over.
4Add salt and lemon just before serving and toss.

Serve it like this

Serve a small heap on a banana leaf or steel plate as part of a festive meal, or in a bowl as a snack.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Karnataka

Kadalebele kosambari

Soaked chana dal, coconut and lemon. The festival kosambari with more bite.

15 minTime

6 gProtein each

mildSpice

2hPlan ahead. Soak for 2 hours first; the 15 minutes come after.

Rama Navami plate2 chapters · 1 min read

Make it your way

Grandma's waySoaked chana dal, cucumber, coconut, lemon and tempering.

The original

148kcalsame

6 gproteinsame

4 gfibresame

15minutessame

Kadalebele kosambari.

Per serving, worked out from the ingredient table.

Ingredients

Chana dal (split chickpeas)½ cup, soaked 2 hours

Cucumber1, finely chopped

Fresh grated coconut⅓ cup

Green chilli1, finely chopped

Coriander leaves (cilantro)a handful, chopped

Lemon juice1 tbsp

Salt½ tsp

Cooking oil (vegetable oil)1 tsp

Mustard seeds½ tsp

Curry leaves1 sprig

Asafoetidaa pinch

Method

4 steps

1Soak chana dal for 2 hours, drain completely and pat dry.
2Mix the dal with cucumber, coconut, green chilli and coriander.
3Heat oil, crackle mustard seeds, add curry leaves and asafoetida and pour over.
4Add salt and lemon just before serving and toss.

Serve it like this

Serve a small heap on a banana leaf or steel plate as part of a festive meal, or in a bowl as a snack.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kadalebele kosambari

Make it your way

Ingredients

Method

Kadalebele kosambari

Make it your way

Ingredients

Method

Make it a meal