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Kosambari is a popular south Indian dish. It's very common during festivals in Karnataka, India.


  • chana dal
  • cucumber or carrot
  • 1 teaspoon olive oil
  • mustard
  • salt to taste
  • chopped green chilis (optional)
  • grated coconut (optional)
  • chopped cilantro (optional)

  • Soak the chana dal for about 4 hours, wash, and allow to drain. Grate either cucumber or carrot. Make a seasoning with a teaspoon of olive oil and a little mustard. After the mustard splatters, add chopped green chilies (based on how spicy you want it). Mix the chana dal, cucumber (or carrot), seasoning, and salt to taste. Adding grated coconut is optional. You can also add chopped cilantro, which looks colorful. Note that the chana dal is not cooked; it is just soaked.

  • "If I soak one cup of dal, I would put in two carrots or one small cucumber," says Rekha, who contributed the recipe. "The amount of vegetables you put depends entirely on your taste. Some people like to have more vegetables than dal, others like more dal than veggies. This may be viewed as adding soaked dal to vegetables (and you can use any raw vegetable you want) or adding vegetables to soaked dal."
Serving Suggestion:

This can be eaten with chapatis, as a snack, or with rice.


Contributed by Rekha Venkatesh of Westerville, Ohio.

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Last modified: May 28, 2002

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