Kosambari Recipe | Kosambari Salad | Moong Dal Salad
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4.8
54 reviews
Excellent
Kosambari Recipe | Kosambari Salad | Moong Dal Salad
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Kosambari is a simple and easy to assemble South Indian salad variant from the state of Karnataka. This tempered Moong Dal Salad, is made with moong lentils, cucumber, coconut, lemon juice, herbs with a tempering of basic South Indian spices and curry leaves.
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Ingredients
Main ingredients
- ¼ cup moong dal
- water as needed to soak moong dal
- 1.5 cups finely chopped cucumber
- 3 tablespoons grated coconut
- 1 green chili - chopped or ½ teaspoon chopped
- 2 tablespoons chopped coriander leaves (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
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 Information
Show Details
Calories
99kcal
(5%)
Carbohydrates
11g
(4%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Sodium
337mg
(14%)
Potassium
93mg
(3%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
122IU
(2%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
14mg
Vitamin B6
1mg
Vitamin C
28mg
(31%)
Vitamin E
1mg
Vitamin K
4µg
Calcium
22mg
(2%)
Vitamin B9 (Folate)
155µg
Iron
1mg
(6%)
Magnesium
12mg
Phosphorus
22mg
Zinc
1mg
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 99 kcal
% Daily Value*
| Calories | 99kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 337mg | 14% |
| Potassium | 93mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 122IU | 2% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 14mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 28mg | 31% |
| Vitamin E | 1mg | |
| Vitamin K | 4µg | |
| Calcium | 22mg | 2% |
| Vitamin B9 (Folate) | 155µg | |
| Iron | 1mg | 6% |
| Magnesium | 12mg | 3% |
| Phosphorus | 22mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
54 reviews
Excellent
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