Summer is here in full swing at the moment, and what better than a tasty salad to cool our bodies down, right?

Kosambari is a wholesome and tasty Indian salad usually made with split mung beans and other vegetables like fresh cucumber and carrot. What enhances the flavoring of Kosambari is the seasoning of spices and herbs added to it at the end. This salad is most common in south India, especially during festivals. I remember my mom making Kosambari(apart from other delicacies) for lunch during almost all the festivals because our family loved it immensely.

Split mung bean needs soaking for about 2 hours, so plan it prior. Apart from the soaking time, let me assure you that Kosambari is a super quick recipe that takes about 10 minutes to be made ready. So, if you haven’t tried this at home yet, I suggest you do it right now! Continue reading to know how to make Kosamabari.

Prep time: 2 hours
Cook time: 10 minutes
Yield: 2-3 Servings

Ingredients:

200g split mung bean, rinsed and soaked for 2 hours and drained
100g cucumber, chopped
100g carrot, grated
2 tablespoons cilantro, chopped
Salt to taste

For tadka/seasoning:
2 tablespoons of cooking oil
½ teaspoon mustard seeds
½ teaspoon urad dal
Hing, a pinch
Green chilies to taste, finely chopped
Curry leaves, 6-7

Procedure:

Add soaked and drained split mung, cucumber, carrot, cilantro, and salt to taste into a mixing bowl and combine well.

Heat oil in a small pan on low heat. Add mustard seeds, allow them to pop, then add urad dal and sauté until light brown. Add hing, green chilies, and curry leaves. Turn off and pour this tadka over the salad in the bowl and give everything a good mix.

Serve Kosambari or mung salad alongside a meal, or eat it as a snack. Enjoy!!

Note:

• Add salt and green chilies according to your taste and preference.
• Do not oversoak mung. Kosambari tastes best if mung is crunchy.
• Add 2-3 tablespoons of grated coconut, if you prefer.
• Do not add salt if you plan to store Kosambari in the refrigerator. Add salt before consuming.

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