Kosambari Recipe | Kosambari Salad | Moong Dal Salad

kosambari recipe, kosambari salad recipe

5 from 17 votes

Kosambari Recipe | Kosambari Salad | Moong Dal Salad

Kosambari is a traditional South Indian salad from Karnataka made with soaked moong lentils, cucumber, fresh coconut and herbs. The salad is lightly seasoned with lemon juice and finished with a tempering of mustard seeds, curry leaves and asafoetida. This Moong Dal Kosambari is fresh, light and comes together quickly.

Prep Time15

Total Time15

Course: Side Dish

Cuisine: Karnataka, South Indian

Diet: Vegan

Difficulty Level: Moderate

Servings:

Calories: 99kcal

Author: Dassana Amit

Ingredients

Main ingredients

¼ cup moong dal (hulled & split moong lentils)
water – as needed to soak moong dal
1.5 cups cucumber – finely chopped
3 tablespoons coconut – grated
½ teaspoon or 1 green chili – chopped
2 tablespoons coriander leaves – chopped (cilantro)
½ teaspoon lemon juice or add as required
salt as required

For tempering

2 teaspoons oil
½ teaspoon mustard seeds
1 pinch asafoetida (hing)
5 to 6 curry leaves – chopped or kept whole

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Instructions

Making kosambari salad

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.

Nutrition