Moong Dal Kosambari

The last recipe as part of the festival recipe theme is the kosambari or kosamalli. In simple words, kosambari is a crunchy South Indian salad prepared with split green gram dal, grated vegetables like cucumbers and carrots and then tempered with mustard seeds. We usually make this for all the festivals, and it is mandatory during, Rama Navami and Ugadi along with bevu bella. To be honest, you can make this salad any time of the year irrespective of the festivals.

In kannada, we call this as hesaru bele kosambari. All you need is some soaked moong dal, veggies of choice and salt and some lime juice. If we prepare this during mango season, we always add grated green mango, and that adds a unique taste to this salad. And for this recipe, I went with grated raw mango. But that’s entirely optional. 

Ingredients:

  • Moong dal – 3 tbsps
  • Water for soaking moong dal, approx 1 cup
  • Grated Carrot – 1/4 cup
  • Grated Cucumber – 1/4 cup
  • Grated Raw Mango – 1/4 cup (optional)
  • Salt – 1 tsp
  • Lime/Lemon juice – 2 tsps
  • Sugar – 1/2 tsp (optional)
  • Oil – 1 tsp
  • Mustard seeds – 2 tsps
  • Hing – 1/2 tsp
  • Green chilly – 1 (finely chopped)
  • Chopped cilantro – 1 tbsp

Steps:

  • Soak the moong dal in 1 cup of water for about one hr. (Usually, I soak the dal before I begin cooking and finish all my other recipes and prepare this kosambari as a last one)
  • In a bowl add the grated carrot, cucumber, raw mango, salt, sugar, soaked moong dal.
    Combine them all together.
  • In a separate kadai or tempering pan, heat the oil and add mustard seeds, hing and the green chilly and when the mustard seeds start to splutter, add this to the kosambari.
  • Before serving, add the lime juice and chopped cilantro.

Notes:

  • If you prefer raw cabbage, you include cabbage too.
  • Adjust the salt as per your preference.
  • Sugar is entirely optional and make sure you add the lemon juice just before serving, if not the salad will become soggy.
  • Instead of split green gram dal, you can use split Bengal gram dal too.

Moong Dal Kosambari
kosambari is a crunchy South Indian salad prepared with split green gram dal, grated vegetables & tempered with mustard seeds.
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Prep Time
1 hr
Cook Time
10 min
Total Time
1 hr 10 min
Prep Time
1 hr
Cook Time
10 min
Total Time
1 hr 10 min
Ingredients
  1. Moong dal - 3 tbsps
  2. Water for soaking moong dal, approx 1 cup
  3. Grated Carrot - 1/4 cup
  4. Grated Cucumber - 1/4 cup
  5. Grated Raw Mango - 1/4 cup (optional)
  6. Salt - 1 tsp
  7. Lime/Lemon juice - 2 tsps
  8. Sugar - 1/2 tsp (optional)
  9. Oil - 1 tsp
  10. Mustard seeds - 2 tsps
  11. Hing - 1/2 tsp
  12. Green chilly - 1 (finely chopped)
  13. Chopped cilantro - 1 tbsp
Instructions
  1. Soak the moong dal in 1 cup of water for about one hr. (Usually, I soak the dal before I begin cooking and finish all my other recipes and prepare this kosambari as a last one)
  2. In a bowl add the grated carrot, cucumber, raw mango, salt, sugar, soaked moong dal.
  3. Combine them all together.
  4. In a separate kadai or tempering pan, heat the oil and add mustard seeds, hing and the green chilly and when the mustard seeds start to splutter, add this to the kosambari.
  5. Before serving, add the lime juice and chopped cilantro.
Notes
  1. If you prefer raw cabbage, you include cabbage too.
  2. Adjust the salt as per your preference.
  3. Sugar is entirely optional and make sure you add the lemon juice just before serving, if not the salad will become soggy.
  4. Instead of split green gram dal, you can use split Bengal gram dal too.
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/
Submitting this post for Blogging Marathon #46 – A 3 day marathon for 4 weeks
Blogging Marathon page for the other Blogging marathoner doing BM#46

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