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!

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.

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.

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Recipe

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Kadale Bele Kosambari | How to make Chana Cucumber Salad

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.

Course Salads

Cuisine Karnataka, Udupi

Keyword No Cook Salad

By Cook Method No Cook

Occasion Festival Meal

By Diet Ayurvedic, Healthy Recipes

Prep Time 10

Cook Time 5

Total Time 15

Servings people

Author Srivalli

Ingredients

2 tbsp Chana Dal / Split Bengal Gram / Senaga Pappu
1/2 cup Cucumber finely chopped
2 tsp Coconut grated
1 no Green Chilli
1 tsp Lemon Juice
Handful Coriander leaves finely chopped
Salt to taste

Instructions

Wash and soak the chana dal for 2 hrs or till soft.
Wash and peel the cucumber. Cube it into fine pieces.
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.
However, take care to ensure the lentil doesn't get too smooth as well. Let it be a little coarse.
Transfer to a bowl, add grated coconut, cucumber pieces, coriander leaves. Mix well.
Just before serving the dish, add salt and lemon juice.

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Comments

Sapana Behl says

September 08, 2015 at 6:50 pm

Very refreshing salad.Somehow we dreamed almost same.

Usha says

September 08, 2015 at 7:07 pm

That is an interesting preparation and I think I will like this.

vaishali sabnani says

September 09, 2015 at 12:43 am

I have used raw moong daal for salads but channa daal should taste real good , this kind of salad works for me , delicious one.

Srividhya says

September 11, 2015 at 3:45 am

I love this salad. I prefer this one better than moong dhal

Sandhiya says

September 18, 2015 at 3:37 am

Delicious salad and love the spread

Pavani N says

September 20, 2015 at 1:42 am

Refreshing and healthy salad.

Archana Potdar says

September 23, 2015 at 3:41 pm

Love it. I have not made it for ages. I generally use moong dal in place of channa dal.

Padmajha PJ says

October 02, 2015 at 5:54 pm

Yes, that is one delicious and refreshing salad! No wonder you had a clean bowl.