Kosambari Recipe | Kosambari Salad | Moong Dal Salad
Kosambari is a simple and easy to assemble South Indian salad variant from the state of Karnataka. This tempered Moong Dal Salad, is made with moong lentils, cucumber, coconut, lemon juice, herbs with a tempering of basic South Indian spices and curry leaves.
Firstly rinse the moong lentils a couple of times in water. Then soak the lentils for 1 to 2 hours. If in a hurry, then you can soak moong lentils in hot water for 30 minutes.
Later drain all the water very well and add the soaked moong lentils in a bowl.
Add finely chopped cucumber, fresh grated coconut, chopped coriander leaves and green chillies. Instead of green chilies, you can add a bit of black pepper powder.
Squeeze some lemon juice. You can add lemon juice less or more as per your requirements.
Mix everything very well.
For tempering kosambari
Heat oil in a small pan and then add mustard seeds. Let the mustard seeds crackle. Keep the heat to a low. You can also add 1 dried red chili in the tempering.
Once the mustard seeds crackle, add 5 to 6 curry leaves and a pinch of asafoetida. Stir and then switch off the heat.
Pour the tempering mixture in the salad. Mix very well. If making for family, you can refrigerate the salad for about 30 minutes to 1 hour and then serve later. Add salt before serving as if added earlier, the cucumber releases water.
Add salt as required. Mix very well and serve straightaway.
Serve kosambari salad as a side salad with your meals.
Notes
Ensure that the moong lentils are soaked well. They should not be hard or have any hard bite to them.
You could also use coconut oil for the tempering.
Add lemon juice less or more depending on your taste preferences.
You can scale this recipe to make a big batch.
Do not store the salad for many hours in the refrigerator. Eat it as soon as you make or keep for about 30 minutes to 1 hour in the refrigerator without adding salt.