Kosambri

Raw lentil and vegetable salad with coconut — split yellow moong dal (or chana dal) soaked in water for thirty minutes until slightly softened but still crunchy, drained and mixed with finely grated raw carrot (or cucumber, or raw mango), freshly grated coconut, finely chopped green chilli, lemon juice, salt, and fresh coriander. Tempered with mustard seeds, dried red chilli, and curry leaves in a teaspoon of coconut oil poured over the surface. No cooking of the dal — the raw soaked texture is the point: crunchy, fresh, protein-dense, and cooling. The kosambri is Karnataka's version of a raw salad; served as a small, refreshing side on the meal plate. The soaked moong dal's mild, green, slightly nutty flavour against the sharp lemon and coconut is distinctly Karnataka. Present at every festival meal alongside the cooked preparations.