Kosambari Salad
2 hours 15 minutes
1082 reads
About Kosambari Salad
Kosambari Salad is a vibrant, healthy South Indian dish that brings together the goodness of lentils and fresh vegetables. Traditionally made with soaked yellow moong dal or sprouts, this salad stays refreshingly uncooked—just soak the dal for a couple of hours, drain, and mix. Crisp cucumber and carrot add crunch, while green chillies and coriander infuse it with a burst of flavor.
Unlike typical salads that rely on dressings, Kosambari is uniquely seasoned and celebrated for its simplicity. A staple at Kannadiga festivals and weddings, this Karnataka specialty has gained popularity across regions for its high nutrient value and ease of preparation. Light on the stomach and ideal for summer, Kosambari is perfect for health-conscious eaters looking to add a cool, wholesome touch to their everyday lunch.
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Recipe Time & More
Prep2 hours
Cook15 minutes
Total2 hours 15 minutes
Ingredients
- 100 gm Mung Bean 100 gm, moong dal, yellow
- Cucumber 1 salad
- Carrot 1
- Chilli 1, green
- 1 tbsp Coriander 1 tbsp, dhania
- Lemon Juice to taste
- 1 tbsp Coconut 1 tbsp, grated
- 1 . Oil tsp
- 1 / Mustard Seeds rai, tsp
- 1 pinch Asafoetida hing
- leaves Curry Leaves few
- 1.5 tsp Salt or as per taste
Instructions
- Wash and soak the moong dal for 2 hours. Drain and keep aside.
- Peel carrot and cucumber. De-seed the cucumber (remove the center fleshy part) and cut into small pieces. Grate the carrots.
- Take a wide salad bowl, add the soaked and drained dal, then put in the carrot and cucumber. Finely chop the green chillies and add, next put the grated coconut, coriander leaves, salt, lemon juice and give this a gentle mix.
- In a tadka pan, heat the oil, when hot add the mustard seeds and asafoetida, when the mustard starts to crackle, add curry leaves to this. Remove from stove and pour this over the prepared Kosambari Salad. Mix this once again.
Recipe Notes
Additional Tips
- For added flavor and authenticity, prepare a quick tempering (tadka) by heating a teaspoon of oil and spluttering mustard seeds, curry leaves, and a pinch of asafoetida, then pour it over the salad before serving.
- If you prefer a softer texture, briefly steam the soaked moong dal for 1-2 minutes before mixing; this is especially helpful if your dal is still a bit hard after soaking.
- To make a vegan version, ensure the tempering (if used) is made with oil (such as coconut or sunflower) and not ghee, and check that the coconut used is fresh or unsweetened desiccated coconut.
- Kosambari is best served chilled; refrigerate for 30 minutes after mixing for a refreshing summer salad, and stir just before serving to redistribute the moisture from the veggies.
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Recipe Nutrition
Calories: 623kcalCarbohydrates: 33gProtein: 12gFat: 51gSaturated Fat: 8gPolyunsaturated Fat: 12.9gMonounsaturated Fat: 25.8gSodium: 1710mgFiber: 8gSugar: 2g
Sundari Giri
Articles: 4
3 Comments
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So delicious! Excited to make it.
What a delightful recipe! Thanks for sharing.
What a great recipe! Thanks for sharing.