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    Home » Salads » Moong Dal Kosambari | South Indian Salad

    Moong Dal Kosambari | South Indian Salad

    Posted on November 26, 2014 · Last Updated on August 20, 2020 · By Srividhya G · 16 Comments

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    Moong Dal Kosambari is a crunchy South Indian salad prepared with yellow moong dal (split yellow mung), grated vegetables like cucumbers and carrots, and then tempered with mustard seeds.

    The last recipe as part of the festival recipe theme is the kosambari or kosamalli.

    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 the mango season, we always add grated green mango, and that adds a unique taste to this salad. And for this Moong Dal Kosambari recipe, I went with grated raw mango. But that’s entirely optional.

    Moong Dal Kosambari served on the table covered with red cloth

    Moong Dal Kosambari

    Ingredients:

    • Moong dal – 3 tbsps
    • Water for soaking moong dal, approx 1 cup
    • Carrot, Grated – ¼ cup
    • Cucumber, Grated – ¼ cup
    • Raw Mango, Grated – ¼ cup (optional)
    • Salt – 1 tsp
    • Lime/Lemon juice – 2 tsps
    • Sugar – ½ tsp (optional)
    • Oil – 1 tsp
    • Mustard seeds – 2 tsps
    • Hing – ½ tsp
    • Green chilly – 1 (finely chopped)
    • Chopped cilantro – 1 tbsp

    Steps:

    • To start with this Moong Dal Kosambari recipe, 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.

    Moong Dal Kosambari collage with text overlay

    Notes:

    • If you prefer raw cabbage, you include cabbage too.
    • Adjust the salt as per your preference.
    • Sugar is entirely optional and makes sure you add the lemon juice just before serving, if not the salad will become soggy.
    • For this Moong Dal Kosambari recipe, instead of split green gram dal, you can use split Bengal gram dal too.
    Moong Dal Kosambari square image
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    5 from 1 vote

    Moong Dal Kosambari

    kosambari is a crunchy South Indian salad prepared with yellow moong dal, grated vegetables & tempered with mustard seeds.
    Prep Time1 hr
    Cook Time10 mins
    Total Time1 hr 10 mins
    Course: Salad
    Cuisine: South Indian
    Servings: 4
    Calories: 43kcal
    Author: Srividhya G

    Ingredients

    • 3 tbsp Moong dal
    • 1 cup Water for soaking moong dal
    • ¼ cup Carrot Grated
    • ¼ cup Cucumber Grated
    • ¼ cup Raw Mango Grated , optional
    • 1 tsp Salt
    • 2 tsp Lime/Lemon juice
    • ½ tsp Sugar optional
    • 1 tsp Oil
    • 2 tsp Mustard seeds
    • ½ tsp Hing
    • 1 Green chili finely chopped
    • 1 tbsp Cilantro finely chopped

    Instructions

    • 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 ensure 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.

    Nutrition

    Calories: 43kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 628mg | Potassium: 88mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1448IU | Vitamin C: 7mg | Calcium: 5mg | Iron: 1mg

    I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

    Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
    For Video RecipesCheck out My YouTube Channel

    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

     

    If you liked this recipe, you will love these, too:

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    • Instant Pot Green Lentils and Spinach Curry | Dal Palak
    • Sindhi Veg Biryani | Instant Pot Version
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    Filed Under: Festivals, Salads, Ugadi Tagged With: Blogging Marathon, cucumber moong dal kosambari, festival recipes, green mango recipes, hesaru bele kosambari, hesaru bele kosambari recipe, how to prepare kosambari, indian salad recipes, Karnataka special, kosamalli, kosambari recipe, kosambari with green mango, koshambari, Mango Recipes, Moong Dal Kosambari

    Reader Interactions

    Comments

    1. Sharvari (Mumbai 2 Melbourne) says

      May 31, 2017 at 5:25 am

      Yummy yummy simple yet packed with flavours
      Love the clicks
      https://www.mumbai2melbourne.com/2017/05/29/prawn-fusilli-in-roasted-red-pepper-sauce-orgran-pasta-product-review/

      Reply
      • Srividhya G says

        May 31, 2017 at 11:47 am

        Thanks :-)

        Reply
    2. sandhyaramakrishnan says

      December 07, 2014 at 3:35 pm

      Healthy and delicious, not to mention a very quick one to make :)

      Reply
      • srividhya says

        December 07, 2014 at 4:16 pm

        Yeah very true

        Reply
    3. Pavani says

      December 01, 2014 at 7:01 pm

      Such a simple and classic festival staple.

      Reply
      • srividhya says

        December 01, 2014 at 7:14 pm

        Thanks

        Reply
    4. Priya says

      November 28, 2014 at 10:38 am

      Such a healthy and nutritious kosamalli, i can finish that bowl anytime.

      Reply
      • srividhya says

        November 29, 2014 at 8:52 pm

        :-) Thanks Priya

        Reply
    5. themadscientistskitchen says

      November 27, 2014 at 8:19 am

      My favourite kosambari. Love it in amy form.

      Reply
      • srividhya says

        November 29, 2014 at 8:53 pm

        Yeah.. Thanks

        Reply
    6. Srivalli says

      November 26, 2014 at 8:43 pm

      That sounds like a healthy dish to have anytime..

      Reply
      • srividhya says

        November 29, 2014 at 8:53 pm

        Yup.

        Reply
    7. Varada says

      November 26, 2014 at 4:21 pm

      Nice festival menu. Enjoyed your series.

      Reply
      • srividhya says

        November 29, 2014 at 8:54 pm

        Thanks Varada :-)

        Reply
    8. Sowmya says

      November 26, 2014 at 8:20 am

      so simple and elegant!!! perfect salad..

      Reply
      • srividhya says

        November 29, 2014 at 8:54 pm

        Thanks Sowmya :-)

        Reply

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