Split Yellow Lentil Kosambari

Lentil salad
Yellow Lentil kosambari/salad
Lentils are relatively quick and easy to prepare. They are high in nutritional value and are available throughout the year. Kosambari is yet another Udupi specialty. This  dish is usually served as a part of a bigger meal or served as a snack. I prepared this for a couple of Superbowl parties and it turned out to be a party favorite. 🙂
Serves 4 to 6
  • 2 cups of soaked split yellow lentils (Moog Dal)
  • 1 grated carrot
  • 1 green chili
  • 2 tsp of grated ginger
  • 1/2 cup pomegranate 
  • 1/2 cup of coriander leaves
  • salt to taste

For Seasoning:

  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp Urad Dal
  • 1 to 2 long red chili
  • 1 tsp of asafoetida 


  • Soak yellow lentils  for 3 to 4 hours.
  • Drain the water completely, place it in clean cotton towel so it will absorb the remaining water.
  • Mix the lentils with all the  remaining ingredients. Add salt.
  • Be sure to add seasoning just before you serve. For seasoning, heat the oil in a medium size pan and add the ingredients mentioned above. When they start to sputter, take them off the heat and mix with lentils. 
  • This dish is best served fresh when you smell the aroma from the seasoning.

                                                                       Good luck!

Published by

17 thoughts on “Split Yellow Lentil Kosambari

  1. My husband and I make Indian food about once a week, but we typically stick to Butter Chicken or Chicken Tikka Masala. I’m going to have to shake it up and try this out!

  2. The colours in this dish are gorgeous! I love lentils and am always looking for new ideas on how to prepare them. Will definitely try this. Thanks for sharing 🙂

Leave a Reply