Kosambari Salad

A simple refreshing South Indian salad. A popular vegetarian superfood, moong dal is rich in protein and also contains vitamin E, C and K. Moong dal is also less in carbs making it a healthier option


  • Moong dal – ¼ cup
  • Cucumber – 1.5 cups, finely chopped
  • Coconut – 3 tbsp, grated
  • Green chilli – 1,  chopped
  • Coriander leaves – 2 tbsp, chopped
  • Lemon juice – ½ tsp
  • Salt – as required

For tempering

  • Oil – 2 tsp
  • Mustard seeds – ½ tsp
  • Asafoetida – a pinch
  • Curry leaves – 5 to 6


  • Soak  ¼ cup moong lentils in water for 1-2 hours.
  • Later drain all the water completely and transfer the soaked lentils into a bowl.
  • In a mixing bowl, add 1.5 cups chopped cucumber, 3 tbsp fresh grated coconut, 2 tbsp chopped coriander leaves, 1 chopped green chilli and ½ tsp lemon juice. Mix everything very well.

For tempering

  • In a pan, heat 2 tsp oil. Add ½ tsp mustard seeds and let it splutter.
  • Add 5 -6 curry leaves and a pinch of asafoetida. Stir and then switch off the flame.
  • Pour the tempering onto the salad and mix well.
  • Add salt as required and mix well.
  • Serve immediately.

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