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5 from 1 vote


Split Mung Bean Salad made using Split Mung Bean (Moong Dal) and fresh vegetables, tempered with Mustard and generously topped with coconut and lime juice.
Prep Time10 mins
soak time2 hrs
Total Time2 hrs 10 mins
Course: Salad
Cuisine: Indian
Keyword: Kosambari, Mung Bean Salad
Servings: 4
Author: Eateries Delightful


  • 1/2 cup moong dal
  • 1/2 cup shredded coconut
  • 2-3 tbsp lime juice
  • 1 finely chopped green chilli deseed for lesser spice
  • 1 cup  chopped cucumber
  • salt to taste
  • 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.