Kosambari is a traditional south Indian Salad made using Split Mung Bean (Moong Dal) and fresh vegetables, tempered with Mustard and generously topped with coconut and lime juice. These are generally eaten along with a full course meal. I like to snack on them too. It is tangy, crunchy and perfectly spiced.
Growing up, Kosambari was part of every big meal planned in our house. Be it festivals, or gatherings/ceremonies, our traditional coastal Karnataka meal is never considered complete without this salad on the side. Not including Kosambari during festivities is like Diwali without lights!!
This is a recipe which is quite easy and takes just a few minutes to make using pre-soaked split Mung Bean.
It is tangy, crunchy and mildly spiced. You can skip the chillies altogether when offering it to kids or if you prefer no spice. Zesty lemon and coconut dressing is enough to make this delicious salad.
How to make Split Green Gram Salad | Kosambari ?
Wash and soak Mung bean for a few hours.
Wash and rinse once the gram is soft.
In a bowl, mix cucumbers, add in mung bean. Dressing for the salad is chillies, coconut and Lime juice. You can use deseed chillies to just get the kick of heat but it will not make salad spicy.
Temper the salad with mustard, curry leaves and a pinch of asafoetida. Do not forget to be generous while adding lime juice.
Cucumbers release water when mixed with salt for long time. Mix well and add salt just before serving.
Serve it along with rice or eat as a salad/snack.
I hope you like the recipe. It is –
- & incredibly delicious
Split Mung Bean Salad | Kosambari
|Prep Time :||10 minutes|
|Soak Time:||2 hours|
|Total Time :||2 hours 10 minutes|
|Category:||Salad, Lunch, Dinner, Snack|
Ingredients: 1 Cup = 240 ml
- 1/2 cup moong dal
- 1 cup chopped cucumber
- 1/2 cup shredded coconut
- 2-3 tbsp lime juice
- 1 finely chopped green chilli (deseed for lesser spice)
- to taste salt
- 1/4 cup shredded carrot (optional)
- handful cilantro
- 1 tsp oil
- 1 tsp mustard seeds
- 1 tsp urad dal
- pinch of hing
- 6-7 curry leaves
- 1 large red chilli
- Wash and soak Mung dal for 2-3 hours (Until soft. It will still have crunchy bite). Rinse thoroughly.
- In a bowl, mix cucumber, green chilli, coconut and moong dal.Add lime juice, and mix in cilantro.
- Just before serving, add salt and temper the salad with seasoning. Make sure to add salt at the end.
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