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South Indian · Indian

Kadlebele kosambari

Vegetarian

ಕಡಲೆಬೇಳೆ ಕೋಸಂಬರಿ · kaḍalebēḷe kōsambari

A crunchier kosambari of soaked chana dal with cucumber, coconut, green chilli, coriander and lemon, tempered with mustard seeds and curry leaves.

Kadlebele kosambari is a South Indian salad, ready in about 3 hours 17 minutes and made with chana dal (split bengal gram) and cucumber. It serves 4 and is rated easy to cook.

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Prep
15 min
Cook
2 min
Rest
3 h
Total
3 h 17 min
Serves
4
Level
Easy
Calories
151

Ingredients

4 servings

Tempering

Equipment

Method

  1. Step 1

    Rinse the chana dal (opens in a new tab) and soak for 3–4 hours until you can bite through a grain; it should still be firm.

    • 2 min

  2. Step 2

    Drain thoroughly and mix with the cucumber (opens in a new tab), coconut (opens in a new tab), green chilli (opens in a new tab), ginger and coriander.

    • 10 min

  3. Step 3

    Heat the oil, pop the mustard seeds (opens in a new tab), add curry leaves (opens in a new tab) and asafoetida (opens in a new tab), and pour over the salad.

    Let the mustard seeds pop fully before adding the rest of the tempering, or they taste bitter and raw.

  4. Step 4

    Season with salt and lemon juice (opens in a new tab) right before serving.

    • 1 min

About this dish

Origin
Karnataka, India · Well documentedOffered and served at Karnataka festivals alongside the moong dal version.More food from India
Dish
Lunch · Dinner · Salads · Side dishes
Cooking method
No-cook, Raw, Sautéed
Taste
nutty, fresh, tangy, mild
Diet
Vegan · Dairy-free · No nut ingredients · Low-carb
All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Low-carb
Worked out from the ingredients. How labels work
Good for
Festive & celebration · Budget-friendly · Make-ahead
Cook more with
Chana dal (split bengal gram) · Cucumber · Coconut · Green chilli · Coriander leaves · Lemon juice
Techniques
Sautéing

Allergens

  • May contain: Wheatfrom asafoetida
  • May contain: Glutenfrom asafoetida
  • Contains: Mustardfrom mustard seeds

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

151 kcal per serving

Estimated

1 serving ≈ 81 g · recipe makes 4

Where the energy comes from

  • Protein 15%
  • Carbohydrate 48%
  • Fat 37%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy151 kcal186 kcal
Protein5.8 g7.1 g
Carbohydrate18.9 g23.3 g
Net carbohydrate14.9 g18.4 g
Sugars4 g5 g
Added sugars0 g0 g
Fibre4 g4.9 g
Fat6.5 g8 g
Saturated fat4.3 g5.3 g
Trans fat——
Cholesterol0 mg0 mg
Sodium300 mg370 mg
Salt equivalent0.8 g0.9 g
Vitamins & minerals per serving
Potassium
278 mg
Calcium
23 mg
Iron
1.4 mg
Magnesium
29 mg
Vitamin A (RAE)
5 µg
Vitamin C
8 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
146 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: fresh ginger.
  • Not counted (tiny amounts or “to taste”): curry leaves, asafoetida.
  • Chana dal (split bengal gram): Whole raw chickpeas / bengal gram (FDC 173756) used as a stand-in for split, skinned desi chickpeas; the composition is very close.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • If the soaked dal feels too hard for your taste, blanch it in boiling water for 1 minute and cool.

Common mistakes

  • Under-soaking chana dal makes it unpleasantly hard to chew.

Serve with

  • Serve with the moong dal version for a festival spread, or eat as a snack.

Storage

  • Unseasoned, keeps 1 day refrigerated.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 1, 2

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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