Swaadista

Summer is here, and a refreshing salad like Kosambari is perfect for cooling down.

This traditional South Indian dish is made with soaked split yellow moong dal (lentils), chopped cucumber, fresh coconut, and herbs. It’s lightly seasoned with lemon juice and finished with a tempering of mustard seeds, hing, green chilies, split urad dal and curry leaves. Vegan, gluten-free, and high in protein, Kosambari is popular especially during many festivals celebrated in karnataka.

The recipe is simple and does not require cooking, other than tempering at the end. Split mung beans require about 2 hours of soaking, but the actual preparation only takes about 10 minutes, so it’s a very easy recipe too!

I hope you try this healthy and delicious dish. Don’t forget to leave a comment or tag me on Instagram @swaadista with your creations!

Kosambari

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Prep Time 2 hours hrs

Cook Time 10 minutes mins

Total Time 2 hours hrs 10 minutes mins

Servings: 2 servings

Course: Salad

Cuisine: Indian

Ingredients Method Notes

Ingredients

  

• 1 cup split yellow moong dal
• ½ cup diced cucumber
• ½ cup grated carrot
• a handful of chopped coriander leaves
• salt
• lemon juice
• 2 tbsp grated coconut optional

Seasoning/Tadka:

• 1 tbsp coconut oil
• ¼ tsp mustard seeds
• ½ tsp split urad dal
• a pinch of hing
• chopped green chilies to taste
• a few curry leaves

Method

 

1. Soak moong dal: Rinse moong dal, or split yellow lentils or hesarubele a couple of times in cold running water, and then soak them in fresh water for 2 hours. After that, drain the water and transfer moong dal to a mixing bowl.
2. Add diced cucumber, grated carrot, grated coconut, chopped coriander leaves, salt, and lemon and mix together.
3. Prepare seasoning: Heat coconut oil in a small pan on medium heat. Then add urad dal and fry until golden brown.

   Add mustard seeds, green chilies, hing, and curry leaves, and allow the mustard seeds to pop.

   Turn off the heat.
4. Pour seasoning over kosambari: Pour the prepared seasoning over the kosambari mixture and gently mix.

   Taste and adjust salt if necessary.
5. Serve: Serve healthy and delicious kosambari or moong salad as a side dish with your meals, or enjoy it on its own as a salad.
   

Notes

• Make sure you add salt just before serving.
• Do not oversoak mung. Kosambari tastes best if mung dal is crunchy.
• Do not add salt if you plan to store Kosambari in the refrigerator. Add salt before serving.

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