Kosambari/Healthy South Indian lentil salad
Kosambari is a healthy lentil salad from the state of Karnataka made using soaked Moong dal(split mung beans), choice of vegetables and fresh coconut. Kosambari is prepared across the state as a part of a meal. In some parts of Karnataka Kosambari is also shared and exchanged between families during festivals. In the Havyaka community Kosambari is always a part of festive meals served at weddings, house warming ceremonies etc. It is hands down, one of my favourite salad recipes.
South Indian salads do not use any elaborate salad dressings. A squeeze of lime/lemon juice is as far as a dressing goes. What gives kosambari major flavour is the seasoning oil that is poured on it. This process is called Tadka/oggarane/tempering of spices.
If you haven’t tried this salad already, I highly recommend you give it a try! Soak moong dal in water before leaving home for work and you can have dinner ready in no time! Traditionally kosambri is served as a part of a meal, but it can be eaten on its own like any other salad.
What is tempering of spices/oggarane/tadka
Tempering is the process of heating ghee or oil and adding spices to it. The spices are roasted briefly in hot oil which results in essential oils and flavours being released from the spices into the oil. The oil along with the spices is then poured over a prepared dish and mixed in.
Tadka/oggarane is a gamechanger in South Asian cuisine. It heightens the flavours in ways I cannot explain 🙂
For Kosambari, the spices that go into hot oil for oggarane are Mustard seeds, broken dry red chillies, cumin seeds, hing(aesafotida optional) and curry leaves. The dry red chillies roasted in oil add a smokiness to the finished dish so I recommend adding it.
What makes Kosambari special
- Low on oil without compromising the flavours.
- No added sweetener of any kind.
- It is naturally vegan.
- Moong dal/split mung bean is a lentil high in protein.
- Easy to make.
Storage instructions
Fresh coconut used in the salad can go bad if stored at room temperature for long hours, especially in warmer climates. Refrigeration is recommended.
Check out other recipes from South India like Kale palya(sauteed kale) and potato raita(potato yogurt salad)
Kosambari/Healthy South Indian lentil salad
Equipment
- I use standard measuring cups to measure ingredients in my recipes.
Ingredients
- ½ cup dry split mung beans moong dal/hesaru bele
- 1 cup finely chopped cucumbers
- 1 cup grated carrots
- ¼ cup fresh/frozen grated coconut can be found in Indian and Asian stores
- 2 stalks cilantro/coriander leaves chopped fine, optional
- ½ tbsp lime/lemon juice adjust to suit your taste
- salt to taste
Hot oil tempering/tadka/oggarane
- 1-2 tsp oil preferably coconut
- ½ tsp mustard seeds/saasive/sarson
- 1 dry red chilli broken
- ¼ tsp cumin seeds/jeerige/jeera optional
- hing/Asafoetida a pinch
- 5 curry leaves optional
Instructions
- Soak moong dal in water for at least 2 hours. I soak them overnight.
- In a bowl add cucumbers, carrots, coconut, cilantro/coriander leaves if using, lemon juice and salt
Prepare tadka/oggarane/hot oil tempering
- Heat oil in a small pan.
- Add mustard seeds, dry red chillies.
- When mustard seeds start to splutter, add cumin seeds,hing.
- Add curry leaves if using.
- Pour oil along with spices into the salad and mix.
Video
Notes
- Slit green chilli can be added raw or into the tadka/oggarane.
- Steamed corn kernels can also be added to kosambari.
- Pomegranate can also be added for a sweet juicy bite.
- Kosambari is best eaten fresh. Refrigerate leftovers as the fresh coconut in it can go bad if left at room temperature for long hours, especially in warmer climates.
This tastes delicious. Simple and healthy salad 😋
Thank you for trying it out! Happy you liked it!
😋😋👌🏻
Thank you!