Chana Lentil and Cucumber Salad | Kadale Bele Kosambari ~ Udupi Recipe

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Chana Lentil and Cucumber Salad features as a salad on the Udupi Thali, in Kanada it is called Kadale Bele Kosambari. This makes a good balance in the overall meal.

In Karnataka cuisine, the Kosambari or koshambari is the salad made with pulses and vegetables. They often seasoned with mustard seeds. The pulses generally used are split Bengal gram and split Green gram. You can enjoy these salads fresh without cooking and as a meal on its own. The full course meal includes Kosambari as one of the dishes. 

In Tamil cuisine, we use more of the split green gram or split yellow dal or moong dal. In Udupi the cuisine uses more chana dal.
I adapted this Kadale Bele Kosambari from Udupi Recipes. Though one can season this, I skipped it. Also, the recipe calls for soaking channa dal for only 20 mins. The recipe calls for just raw and coarsely ground chana dal, so I soaked it over 2 hours, or rather I soaked when I began my cooking and made the salad some 30 mins before serving. Please make sure you refrigerate it after making it.
I was also a little doubtful on how my folks would appreciate eating uncooked pulse, though we are so used to Vada Pappu, which is nothing but soaked split moong dal. Both Amma and Hubby Dear loved it. Yes, I liked it a lot too and we had a clean bowl.

This is part of the Udupi Thali

How to plan and prepare Udupi Lunch Menu has details on how I went about preparing the thali,
As I have said in the beginning, my representative of any of the regional cuisines is not complete by any means. I have picked up dishes that I could make and knew my family will like. The choices and dishes that will be part of any thali are beyond my aspiration to cook and enjoy in one sitting!
Chana Lentil and Cucumber Salad

Ingredients Used in making Kadale Bele Kosambari

Kadale Bele Kosambari is a no cook salad.

We use soaked chana dal along with cucumber pieces along with spices and seasoning.  You only have to put in some efforts to soak the chana dal ahead, the rest of the dish just calls for assembled everything together.

The ground green chilies lend the spice to this salad.

Kadale Bele Kosambari
Notes
Adding salt and juice will make the salad watery. So take care.
You could also use grated raw mango. And can temper with mustard seeds as well.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

Kadale Bele Kosambari | How to make Chana Cucumber Salad
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Chana Lentil and Cucumber Salad is a salad served on the Udupi Thali, in Kanada it is called Kadale Bele Kosambari. This makes a good balance in the overall meal.
Servings Prep Time
2 people 10 minutes
Cook Time
5 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
5 minutes
Kadale Bele Kosambari | How to make Chana Cucumber Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Chana Lentil and Cucumber Salad is a salad served on the Udupi Thali, in Kanada it is called Kadale Bele Kosambari. This makes a good balance in the overall meal.
Servings Prep Time
2 people 10 minutes
Cook Time
5 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
5 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Wash and soak the chana dal for 2 hrs or till soft.
  2. Wash and peel the cucumber. Cube it into fine pieces.
  3. Wash and drain, change the water a couple of times for the channa dal, and transfer to a mixer. Add chopped green chilies and grind to an almost smooth paste.
  4. However, take care to ensure the lentil doesn't get too smooth as well. Let it be a little coarse.
  5. Transfer to a bowl, add grated coconut, cucumber pieces, coriander leaves. Mix well.
  6. Just before serving the dish, add salt and lemon juice.
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