Kosambari/Healthy South Indian lentil salad
South indian lentil salad prepared using split mung beans and vegetables.
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.