Moong Dal Salad is a popular, protein rich, delicious and healthy South Indian style salad. Known as Kosambari, it is generally made from yellow moong dal, cucumber and coconut. A tempering of mustard seeds, green chillis and curry leaves is added to make the salad flavourful. This salad also goes by the names koshambiri, kosumalli. Traditionally, raw soaked moong dal or chana dal is used for this salad. However, I have made a version that my family enjoys and that is by using cooked moong dal. While Mag Ni Dal is our all time favourite to enjoy with rice, this salad has been added to the favourite list as our go to summer time meal.
Memories
When my daughter was getting married in 2016, one of the meals that we had planned for the guests was a proper no onion, no garlic, meatless meal which is traditionally served on a banana leaf. The manager of the catering company sent me the menu online. All the names obviously were the kannada names of the dishes. I had to Google each name to know exactly what type of dish it was. Kosambari was one of them. The description given was raw moong dal salad. Initially, didn’t like that as I thought who likes raw moong dal. The manager brought some for us to try and we loved it, well most of us! Hubby didn’t like eating raw moong dal. Anyway, we did have it on the lunch menu for the wedding.
Sharing Moong Dal Salad | Kosambari Recipe With 2025 Alphabet Challenge Group
We’re already half way through the alphabet challenge journey, initiated by Wendy. As you may know, I have decided to share salad recipes where either the ingredient begins with the letter or the salad name. For letter M I have chosen to share a salad with moong dal which is popular salad or side dish served with South Indian meal.
M is for melon, macadamia, marmalade, marmite, maple syrup, mango, mushrooms, millets, moong, miso, mascarpone, mustard, macaroni, mace, maize, marshmallow, mint, majoram, mange tout, milk, etc. Plenty of options to choose from.
This time M is Moong Dal for me.
Some Recipes With M You May Like
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Methi Corn Malai or Methi Makai Malai is a a rich creamy curry or sabji made using fresh corn and fenugreek. Methi is fresh fenugreek and malai translates as cream. The rich creaminess of the curry base comes from the use of nut powder and fresh cream. This curry without onion or garlic is so flavourful.
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Mahamri is basically like a doughnut but it is flavoured with coconut and cardamom powder. Doughnuts are ring shaped, but Mahamri is usually triangular in shape or sometimes round. Generally mahamri is enjoyed as a breakfast item on its own with tea or coffee or with mbaazi (pronounced as mmmbaaazi). Mbaazi is soaked pigeon peas cooked in coconut milk.
Makai Paka/ Corn Coconut Curry is an easy to prepare, tasty and creamy Kenyan style curry in which corn is cooked using coconut milk. Usually, makai paka is enjoyed with mahamri, chappati or rice. Makai is the Kiswahili word for corn.
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Sabut Moong Dal is a nutritious, healthy, creamy and delicious that is usually enjoyed with some plain rice, roti or paratha. Easy to prepare, its the best way to include this new superfood in yoru daily diet.
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Moong & Zucchini Pancakes are gluten free, nutritious and tasty. Made from whole green moong beans and zucchini, they are a healthy and filling breakfast option.
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GRILLED HALLOUMI SALAD AND BLACKBERRY SALAD DRESSING
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Armenian Jajukh Salad is a refreshing, healthy, easy to make, five ingredient Cucumber and Yogurt Salad. Healthy, easy to make,cooling, refreshing and perfect for the summer season.
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Lobia Paneer Salad is an Indian style, protein rich, healthy, filling and delicious salad. Easy to make, this black eyed beans or cow peas salad is a versatile one. Add any choice of vegetables and additional proteins to it. Enjoy it as a side dish or as a light nourishing meal.
Ingredients Required For Moong Dal Salad | Kosambari
Moong Dal
Yellow moong dal is used for this salad. Soak the dal in warm water for at least 2 hours. Wash the soaked dal and let the water drain out. Use it raw if you wish. I have cooked the dal. Follow the instructions in the recipe below.
Cucumber
Best to use Persian or English Cucumber as the skin and seeds tend be tender. If you have to use any other variety of cucumber, peel it. Dice the cucumber into small pieces.
Fresh Coconut
Fresh grated coconut tastes really good with this salad. If like me you don’t have access to fresh coconut then use the frozen one. I would not advise using desiccated coconut.
Peanuts
Roasted and shelled. Chop the peanuts roughly.
Fresh Coriander
Wash the coriander. Pat dry on a kitchen towel.Chop the coriander along with the tender stems
Carrot
Peel and grate a small carrot. Some homes make kosambari without carrot. The choice is yours.
Salt
Add according to your taste. If you cook the dal, we will be adding some to it. So for the final salad preparation add the salt accordingly.
Green Chillis
Generally chopped green chillis are added. Since we are not fans of chopped or sliced chillis, I prefer to mince it. Add according to your taste.
Ginger
Peeled and grated. Need a small quantity for flavour.
Lemon Juice
Add according to your taste. I prefer the salad a bit lemony so drizzle some more before enjoying it.
Oil
Use any oil of your choice. Coconut, sunflower, olive oil, etc.
Mustard Seeds
Sarson ke dane, rai. Need a small quantity for tempering.
Asafoetida
Also known as hing. Need some for tempering. Omit for a gluten free salad. Powdered asafoetida tends to have some wheat flour.
Curry Leaves
Need a sprig for tempering. Curry leaves add flavour to the salad. If you don’t have fresh ones, use dried or frozen curry leaves.
Pomegranate
This is my own addition. Love adding a few arils to any salad to make it more colourful and flavourful.
MOONG DAL SALAD | KOSAMBARI
mayurisjikoni
Moong Dal Salad is a popular, protein rich, delicious and healthy South Indian style salad. Known as Kosambari, it is generally made from yellow moong dal, cucumber and coconut. A tempering of mustard seeds, green chillis and curry leaves is added to make the salad flavourful.
Just in case we haven’t met before I’m Mayuri Patel from the coastal sunny town of Mombasa. In fact more of a global citizen now as I spend time between Canada and India. I’m the creator and writer of Mayuri’s Jikoni. Jikoni is kitchen in Kiswahili. Love cooking up a storm in my jikoni. When I’m not in the jikoni then you may find me reading fiction books, watching romantic movies, listening to Bollywood songs or enjoying God’s creation, nature. If my recipes can inspire you to cook at home then my job is done here. Cook up a storm in your kitchen with easy to follow vegetarian recipes right from soups to desserts.
I think I would have had the same reaction to the caterer’s menu suggestion: Who wants to eat raw dal? But I’m glad you tried it and liked it so I’m tempted to give it a go. This is a gorgeous colorful salad, Mayuri!
Thank you so much Stacy. As I mentioned hubby prefers cooked dal so that is what I make often. Also the advantage with cooked dal is that I can make a big batch of the salad and leave it in the fridge.
That is so unique and I love your salad theme this year. I’ve never seen moong dal but I’ll have to find it. I love the story about your daughter’s wedding caterer!
Thanks Karen. The yellow moong dal is pretty popular as it cooks fast. We tend to use it for khichdi (rice lentil dish), add it to greens like spinach, dil, etc. And also make curry. You may have come across Tadka Dal at Indian restaurants. Generally moong dal is used to prepare it.
Such a pretty little salad. I’ve never thought about adding fresh coconut to salad before…but now I just can’t stop thinking about the possibilities!!! Sounds delicious!
Thank you so much Colleen. When I was in Mombasa,added coconut often to salads as they are available in abundance. A bit difficult where I am right now.
We love kosambari and I make with soaked dal. Par cooking is also a great idea and I am trying this for aour lunch tomorrow. Such a nutrition packed and easy meal/side!
16 Comments
Wendy Klik
June 18, 2025 at 6:51 am
What an interesting salad. I’m not sure I would like raw lentils either but there is only one way to find out!!
mayurisjikoni
June 20, 2025 at 4:59 pm
Thanks Wendy, this salad recipe is quite forgiving. Cook the dal al dente and you’ll enjoy the salad more.
Stacy
June 18, 2025 at 11:44 am
I think I would have had the same reaction to the caterer’s menu suggestion: Who wants to eat raw dal? But I’m glad you tried it and liked it so I’m tempted to give it a go. This is a gorgeous colorful salad, Mayuri!
mayurisjikoni
June 20, 2025 at 4:58 pm
Thank you so much Stacy. As I mentioned hubby prefers cooked dal so that is what I make often. Also the advantage with cooked dal is that I can make a big batch of the salad and leave it in the fridge.
hobby baker Kelly
June 18, 2025 at 1:09 pm
Look beautiful! I would like mine on the zingy side too.
mayurisjikoni
June 20, 2025 at 4:56 pm
Thanks Kelly.
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Karen’s Kitchen Stories
June 18, 2025 at 1:56 pm
That is so unique and I love your salad theme this year. I’ve never seen moong dal but I’ll have to find it. I love the story about your daughter’s wedding caterer!
mayurisjikoni
June 20, 2025 at 4:56 pm
Thanks Karen. The yellow moong dal is pretty popular as it cooks fast. We tend to use it for khichdi (rice lentil dish), add it to greens like spinach, dil, etc. And also make curry. You may have come across Tadka Dal at Indian restaurants. Generally moong dal is used to prepare it.
Colleen – Faith, Hope, Love, & Luck
June 19, 2025 at 7:36 am
Such a pretty little salad. I’ve never thought about adding fresh coconut to salad before…but now I just can’t stop thinking about the possibilities!!! Sounds delicious!
mayurisjikoni
June 20, 2025 at 4:49 pm
Thank you so much Colleen. When I was in Mombasa,added coconut often to salads as they are available in abundance. A bit difficult where I am right now.
Jolene
June 19, 2025 at 8:39 am
Your dishes are always so fresh and colorful and I get to learn about ingredients that are not in my wheelhouse!
mayurisjikoni
June 20, 2025 at 4:46 pm
Thank you so much Jolene. Please do try moong dal. It is the easiest to cook and this salad is simply delicious.
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Radha
June 25, 2025 at 9:04 am
We love kosambari and I make with soaked dal. Par cooking is also a great idea and I am trying this for aour lunch tomorrow. Such a nutrition packed and easy meal/side!
mayurisjikoni
July 28, 2025 at 7:53 pm
Thanks Radha. Enjoy the par boiled dal version of this delicious salad.