An Indian-style salad made using tart raw mangoes and soaked Bengal gram dal / yellow lentils / chana dal / kadalai paruppu
This raw salad is one of the huge variety of dishes that can be made with this versatile lentil. A no-cook recipe like this is ideal for summers when you don’t want to stand by the stove. This salad can be had as a meal by itself, or you could roast some papads in the microwave and scoop the salad with bites of papad. You can also serve this with regular Indian fare as a side.
Traditionally, kosumalli is an Indian salad prepared using soaked and drained split moong dal, along with grated carrot or cucumber. This salad made using chana dal and raw mango can be said to be a variation of this kosumalli.
Nutrition Byte:
Health benefits of Chana Dal / Bengal Gram Dal are plenty. This is one of the foods with very low glycemic index (GI of 8 compared to a GI of 100 for glucose). This makes the sugars get absorbed gradually and there are no peaks in sugar levels. This is excellent for diabetics as well as weight watchers. The fiber in chana dal can also help control cholesterol levels and promote a healthy digestive tract. 100 gms of this dal has around 15 g of Total Dietary fibre. A diet with increased fibre content is known to offer protection from cancer of the colon. Whole Bengal gram is rich in Calcium, a 100 gm weight providing 202 mg of Calcium
Raw Mango - Chana Dal in Indian-style salad
Ingredients
Method
- Drain the soaked lentils in a colander for 10-15 minutes.
- Meanwhile, peel and grate the raw mango.
- In a mixer / food processor, coarsely grind the soaked lentils. Remove this into a bowl.
- Add to this the grated raw mango.
- In a small pan, dry roast the cumin seeds until fragrant - 4-5 minutes on medium flame. Pound this to a coarse powder, keep aside.
- In a small pan or a tempering ladle, heat the oil. Add the mustard seeds, dried chillies curry leaves, red chilli powder and asafoetida. Once the mustard splutters, transfer this into the bowl, along with the powdered cumin.
- Gently toss all the ingredients together along with the salt.
- Garnish with fresh coconut and serve chilled.
Hi Nandita Thanks for your entry I’ll include it in the round up.
Isn’t this similar to what is made at Ramanavami? Or am I totally confused?
Thanks Barbara!Raaga- something similar is made in Ramanavami, called Kosumalli, but that has just soaked MOONG dal, grated cucumber, salt and limejuice with coriander as far as I know. This is a heartier version of the same made with Chana dal, partly ground.You can grind this a little further, make balls / cutlets and bake / deep fry to get Falafel kinda starters.
Very pretty and healthy sald, nandita. Love the use of raw mangoes. Have my share too :). Its difficult to get raw mangoes here, will make it with half ripe mangoes. am sure that will turn out to be equally good. And its heartwarming to read your note on Kosumbari for Ramnavami…..i am missing Bangalore!hrc
Hey cutie, howz life? Hope things are going well… This one is totally new to me… looks yummy… BTW, the rediff link seems to be broken.
hmm I thought it was real similar to kosumalli. But it looks dead yummy (of course!) – will try it def!
IT is similar to kosumbari but very delicious, long time since i made naything with mangoes. this post is making me to buy some soon!!!
Very nice! And delicious looking!Paz
Or do they make chana dal sundal? My mixed parentage comes in the way and I get confused :)My food blog’s been updated too… photos aren’t 1/10th as good as yours… but what the heck… you can still take a look.
Nandita, Chana dal & mango is a new combo to me, looks good!!
Gosh nandita this is a favourite. It reminds me of hot summers in Pune when my mother normally hosts a haldi kumkum event for all her friends and makes this delicious watli daal (thats what we call it) and it is accompanied normally by cold sugarcane juice or mango panha. OOOH just divine!!!!
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