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chana dal moong dal kosumbari
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Moong dal and Chana dal are combined with carrots, coconut and cucumber and tempered with mustard and asafetida
Prep Time15 minutes
Cook Time5 minutes
Course: Salad
Cuisine: Indian
Servings: 4
Author: Madhavi


  • Yellow Moong dal- ½ cup
  • Chana dal- 1 tbsp
  • Medium Cucumber- 1
  • Small carrot - 1 (grated)
  • Freshly grated coconut-1 tbsp
  • Finely chopped Coriander leaves- 1 tbsp
  • Salt to taste
  • Lemon juice - 1 to 2 tsps

Tempering Ingredients:

  • Oil- 2 tsps
  • Mustard seeds- ¼th tsp
  • Small Green chilly- 2, finely chopped
  • Asafetida- a pinch, hing


  • Soak the Moong dal and Chana dal in water for two hours.
    After two hours, drain the excess water from the dal and set a side.
  • Peel the cucumber and finely chop it.
  • Grate the carrot and chop the coriander leaves.
  • In a bowl combine the dals, cucumber, carrot, coriander leaves, coconut, salt and lemon juice

Tempering for the kosambari:

  • In a small pan heat the oil and add the mustard seeds. When the mustard pop, add the green chilly and asafetida.
    Fry for few seconds and turn off the heat.
  • Add the tempering to the dal mixture.
    Taste the kosambari and adjust the seasoning.
  • Enjoy the salad as a snack or as apart of the meal.


The salad tastes best when served immediately.
If you are planning to serve later, prep all the ingredients and toss the salad right before serving.