Growing up, I never liked this salad. Funny how things change over time! Now, I love the extra crunch and textural element it adds to a dish. Kosambari is a mung lentil salad, typically with cucumber, carrot, and coconut. It is flavored with lemon juice, mustard seeds, asafoetida and cilantro.
Kosambari is a really light and refreshing salad. It is usually served alongside a full South Indian meal, which can include rice, vegetables, Sambar or Rassam or other stews. But I don’t see any reason why this can’t be enjoyed by itself!
This dish is packed with healthy nutrients, fiber and protein – always an added bonus!
South Indian Kosambari Salad
Servings: 8 servings
Ingredients
- 1 English Cucumber Peeled, seeded and chopped finely
- 1/2 cup yellow moong lentils
- 1-2 grated carrots
- 2 Indian green chillies
- 2 tbsp lemon juice
- 1 handful cilantro chopped
- 3-4 tbsp dessicated coconut (optional)
Tempering
- 1/2 tsp asafoetida powder hing
- 1 tsp mustard seeds
- 5 curry leaves (optional)
Instructions
- Soak the moong dal for at least one hour
- Discard the water and rinse well
- Combine all the ingredients: Cucumber, lentils, carrot, green chillies, coconut and chopped cilantro
- Add lemon juice and 1 tsp salt and stir.
- In a small pan, add 1tbsp oil and 1-2 tsp mustard seeds
- When mustard seeds start to sputter, add asafoetida and curry leaves if you have them.
- Stir for just a few minutes and add this to the salad.
- Mix well and adjust seasoning: add lemon or salt to taste
- Serve alongside a balanced South Indian meal!
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