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.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: Not specified
  • Total time: 15 minutes
  • Yield: 4
  • Category: Side Dish
  • Cuisine: Karnataka, South Indian

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

Method

Making kosambari salad

  1. 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.
  2. Later drain all the water very well and add the soaked moong lentils in a bowl.
  3. 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.
  4. Squeeze some lemon juice. You can add lemon juice less or more as per your requirements.
  5. Mix everything very well.

For tempering kosambari

  1. 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.
  2. Once the mustard seeds crackle, add 5 to 6 curry leaves and a pinch of asafoetida. Stir and then switch off the heat.
  3. 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.
  4. Add salt as required. Mix very well and serve straightaway.
  5. Serve kosambari salad as a side salad with your meals.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.