A refreshing, protein-rich salad from Karnataka cuisine.
Growing up, “salad” meant whatever went with the dish — onions with chole, maybe cucumber or carrots in fancy slices if guests were coming.
But over the years, I’ve learned there’s so much more to salads!
While searching for a protein-rich, vegan salad, I rediscovered this traditional South Indian favorite — Kosambari, made with moong dal. I’ve loved it in Karnataka meals and now it’s one of my go-to salads.
Ingredients:
- Moong dal (skinless) – 1 cup
- Cucumber (finely chopped) – ½ cup
- Green chilies – 2 to 3 (adjust to taste)
- Fresh grated coconut – 2 tbsp
- Coriander leaves (chopped) – 2 tbsp
- Oil – 1 tsp (for tempering – optional)
- Mustard seeds – ½ tsp
- Curry leaves – 8 to 10
- Salt – to taste
- Lemon juice – 1 tsp
🍴 Method :
- Soak the moong dal in hot water for 5–6 hours or until soft yet crunchy.
- Rinse well and drain using a strainer.
- In a mixing bowl, combine moong dal, cucumber, green chilies, grated coconut, and coriander.
- Mix everything thoroughly.
Optional Tadka (Tempering):
- In a small pan, heat oil, add mustard seeds and curry leaves. Let them crackle.
- Turn off the heat and pour the tempering over the salad.
- Season with salt and lemon juice.
- Mix well and refrigerate for 1–2 hours.
- Serve chilled for best flavor!