Karnataka-Style Moong Dal and Cucumber Salad with Coconut

Name: Karnataka-Style Moong Dal and Cucumber Salad with Coconut (Hesarukalu Bele Kosambari)
Cuisine: Indian
Ingredients: 1 cup whole green moong dal, sprouted; 1 carrot, peeled and grated; ½ cup fresh coconut, grated; 1 cucumber, finely chopped; 1 tomato, finely chopped; 2 green chiles, finely chopped; 1 lemon, juiced; 1 lemon, juiced; 6 sprigs cilantro, finely chopped; Kosher salt; 1 teaspoon coconut oil; ½ teaspoon mustard seeds; 1 teaspoon white urad dal (split); 1 sprig curry leaves, finely chopped

Hesarukalu Bele Kosambari

Preparation info

Yield:
4 to 6
servings

Difficulty
Easy

Appears in

Everyday Indian from Archana’s Kitchen

By Archana Doshi

Published 2026

About

A traditional Karnataka-style salad, Hesarukalu Bele Kosambari is a light, protein-rich dish made with soaked moong dal, fresh cucumber, and coconut. It’s commonly served during festivals and pujas, and I love its mild yet satisfying taste.

Ingredients

1 cup whole green moong dal, sprouted
1 carrot, peeled and grated
½ cup

Asia
India
Karnataka
Vegan

Method

In a large mixing bowl, combine the sprouts, carrot, coconut, cucumber, tomato, green chiles, lemon, cilantro, and salt, to taste. Mix well.

To make the seasoning: Heat the oil in a small pan; add the mustard seeds and urad dal and cook until the seeds crackle and the dal turns golden brown and crisp. Turn off the heat and stir in the curry leaves.

Add the seasoning to the mo