Indian Horse Gram and Pomegranate Salad

Horse Gram is highly nutritious and in fact we have fallen in love with its earthy taste. We love that the lentils hold their shape even when cooked really well – it makes them so perfect for salads.

You can make herby salads with horse gram, with loads of chopped soft herbs, lemon and garlic. Or use them as a base for Wintery roasted vegetables. Mix them with feta, onion, tomato and radish. Today we make a kosumalli style salad with the lentils.

Kosumalli is usually a light and refreshing salad. This salad is great in transitional seasons or Winter, or on cooler Summer days. It is REALLY good, and we hope you enjoy it.

Read more about Horse Gram (aka Kulthi Bean). It is easily purchased in Indian shops.

Similar dishes include Matki and Golu Kola Salad with Coconut, Sprouts and Pomegranate Kosumalli, Cucumber Kosumalli, and Sprouts Usal.

Browse all of our Horse Gram recipes and all of our Indian Salads. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Mid Autumn recipes.

Indian Horse Gram and Pomegranate Kosumalli

Indian Horse Gram and Pomegranate Kosumalli

0.75 cup Horse Gram, soaked overnight and drained (you need 1 – 1.5 cups cooked gram)
0.5 tspn turmeric powder
0.5 tspn chilli powder

0.25 cup carrots, grated
0.25 cups beetroot or daikon radish, grated
3 spring onions (scallions), chopped
2 Tblspn mung bean sprouts (optional)
1 green chilli, chopped, or to taste
0.25 cup Pomegranate seeds
2 Tblspn grated coconut, fresh or use frozen (optional)
3 – 4 Tblspn coriander leaves, chopped

large squeeze lime juice
sea salt, to taste

1 tspn ghee or Indian light sesame oil
1 tspn Mustard seeds
2 Indian dried red chillies
1 tspn chana dal
pinch asafoetida
8 – 10 curry leaves

Cook the horse gram until very tender with the turmeric and chilli powders. Drain well.

Combine the cooked gram with the salad ingredients, sea salt and lime juice. Taste and adjust the lime juice and salt as necessary.

Make a tadka by heating the ghee in a tadka pan and popping the mustard seeds. As the popping dies down, add the channa dal, and when it is turning golden, add in the asafoetida and chillies. Then add the curry leaves, avoiding the spluttering, and pour over the salad.

recipe notes and alternatives
Saute the grated vegetables in ghee or coconut oil briefly before adding to the lentils.

Coconut is an optional ingredient – perfect in warmer weather to add its cooling effect as a balance to the heating lentils. But in Winter, you might like to leave it out.

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