Kosumalli Recipe

Yields:  1 cup
Preparation Time: 15 minutes
Pressure Cooking Time for Channa Dal: 2 whistles

Channa Dal or Split Bengal Gram to Water = 1:2

Channa Dal or Split Bengal Gram – 1/2 cup
Turmeric Powder – a pinch
Water – 1 cup
Ginger – 1/2 inch piece
Green Chilli – 1 no.
Lemon Juice – 2 tsp.
Salt – to taste
Tempering Contents
Oil – 2 tsp
Mustard Seeds – 1 tsp
Urad Dal or Split Black Gram (white in color) – 1 tsp
Seasoning Contents
Coriander or Cilantro Leaves – a handful


  1. Pressure cook the channa dal with water and a pinch of turmeric powder for about 2 whistles.
  2. Once the channa dal is cooked, drain the water and keep aside.
  3. Chop the ginger piece, green chillies and curry leaves finely.
  4. Heat oil in a sauté pan.
  5. Add mustard seeds and urad dal.
  6. Once the mustard seeds begin to splutter and the urad dal turns yellow-brown, add the chopped ginger, chillies and curry leaves and sauté well.
  7. Add the cooked channa dal and sauté well.
  8. Add salt and mix well.
  9. Cover and let it cook for about a minute.
  10. Add lemon juice and mix well.
  11. Chop the coriander leaves and season over the kosumalli.
  12. Offer as neveidhyam and serve hot.


  • This dish is prepared on Rama Navami along with other dishes.
  • This kosumalli or chundal can also be prepared during Navarathri.
  • Kosumalli can also be had as a healthy snack.

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