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Home » Salads and Soups » Moong dal Salad | Moong dal Kosambari

Moong dal Salad | Moong dal Kosambari

Published: Apr 22, 2013 · Modified: Feb 21, 2020

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Moong dal Kosambari is a South Indian style lentil salad. This protein rich lentil salad is light, healthy, refreshing and tasty. Its vegan too!

Soaked yellow lentils (moong dal) are mixed with veggies and a tempering of mustard seeds, green chili, and asafoetida are added to the salad. Makes for a refreshing dish to enjoy before the main meal.

moong dal salad with a garnish of coriander leaves

Kosambari is the traditional name used for salads in Karnataka. In Kannada it is called Hesarubele Kosambari. Its an integral part of all special occasions like wedding, festivals like Sri Rama Navami and gatherings.

Today’s recipe is the simple and refreshing Moong dal Kosambari where the soaked Moong dal is combined with chopped cucumbers, grated carrot and fresh coconut and seasoned with green chilly and mustard seeds. Fresh clean flavors makes this salad a keeper.

Soft lentils combined with crunchy cucumber, sweet carrot, sour mango and green chili makes for a delicious tasting salad.

moong dal kosambari served in two bowls

Few more Kosmabri Recipes –

Sprouted Green Moong Kosambari

Carrot Kosambari

Green Moong Dal & Chick Peas Kosamabri

If you tried this recipe, don’t forget to give a star rating below. For more recipes and to see what’s cooking in my kitchen, follow me on  Facebook, Pinterest and Instagram.

moong dal salad with a garnish of coriander leaves

Moong Dal Kosambari

Healthy, light and refreshing South Indian salad made with yellow lentils.
5 from 1 vote
Print Pin Rate
Course: Salad
Cuisine: Indian
Prep Time: 3 hours 10 minutes
Cook Time: 2 minutes
Author: Madhavi

Ingredients

  • ½ cup yellow moong dal
  • 1 small cucumber, finely chopped
  • 1 small carrot, peeled and grated
  • 2 to 3 tsps grated mango ( or add lemon juice)
  • 1 tbsp fresh grated coconut
  • 1 tbsp finely chopped coriander leaves
  • salt to taste

For Tempering –

  • 2 tsp oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • 1 to 2 green chili, finely chopped ( or to taste)
  • 1 spring of curry leaves
  • pinch of asafoetida

Instructions

  • Was the yellow moong dal and soak it in plenty of water for 2 to 3 hours.
  • After 3 hours drain the water from the dal and add to a large bowl.
  • To the soaked dal, add chopped cucumber, grated carrot, green mango ( or lemon juice), salt and coriander leaves.
  • To do the tempering- In a small pan heat the il and add the mustard seeds. When the mustard pops, add the cumin seeds and curry leaves. Fry fpr 15 seconds. Add green chili and asafoetida. Fry for 30 seconds and turn of the heat.
  • Add the tempering to the dal and veggies. Mix it well and rest for ten minutes. Taste and adjust the seasoning.
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Reader Interactions

Comments

  1. Arthy Suman

    April 22, 2013 at 8:26 am

    love ur clicks dear…

    Reply
  2. Saranya Balaji

    April 22, 2013 at 7:37 am

    i never tried this its new to me and looks healthy…

    Reply
  3. Sanoli Ghosh

    April 22, 2013 at 12:03 pm

    Very healthy and filling kosambari. Loved this salad.

    today’s post:
    http://sanolisrecipies.blogspot.in/2013/04/karupatti-appam-palm-sugar-appam-awards.html

    Reply
  4. Divya Shivaraman

    April 22, 2013 at 5:35 am

    super salad for filling my tummies…sure a bowl would substitute lunch

    Reply
  5. Priya Suresh

    April 22, 2013 at 10:56 am

    Nutritious and health salad.

    Reply

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About me

Hello there, I am Madhavi, welcome to my blog! I share vegetarian, dairy and egg recipes from India and around the world. Hope you enjoy my recipes and Happy Browsing!

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