Beetroot Kosambari Recipe

Cooking Directions

• STEP 1.Soak the lentils in water for 2 hours and drain.
• STEP 2.In a mixing bowl, combine grated beetroot, soaked lentils, grated coconut, chopped green chilies, and coriander leaves.
• STEP 3.In a small pan, heat oil and add mustard seeds. Once they splutter, add curry leaves and hing. Pour this tempering over the beetroot mixture and mix well.
• STEP 4.Season with salt and lemon juice. Toss everything together.
• STEP 5.Garnish with more coriander leaves and serve chilled.

Cooking Tips

• You can use either moong dal or chana dal for this recipe.
• Make sure to grate the beetroot finely for a better texture.
• Adjust the spice level by adding more or less green chilies.
• For a variation, you can add grated carrots or cucumber to the kosambari.
• This salad tastes best when served chilled.

Storage and Serving

• Beetroot Kosambari can be stored in an airtight container in the refrigerator for up to 2 days.
• Serve it as a side dish with rice and curry or as a healthy snack.
• You can also serve it as a filling for wraps or sandwiches.
• Garnish with some roasted peanuts or cashews for added crunch.