Go Back Email Link

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.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
SOAKING TIME 2 hours
Total Time 2 hours 15 minutes
Course Salad, Side Dish
Cuisine Indian, South Indian
Servings 4

Ingredients
  

  • ½ cup yellow moong dal
  • enough water for soaking & cooking
  • 1 cup cucumber finely diced
  • ½ cup carrot grated
  • ¼ cup roasted peanuts roughly chopped
  • ¼ cup fresh coconut grated
  • ¼ cup pomegranate arils
  • 2 tbsp fresh coriander chopped
  • 2 tbsp lemon juice
  • 1½ tsp salt
  • 1-2 green chillis, sliced or minced
  • ½ tsp ginger grated
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1 sprig curry leaves
  • ⅛ tsp asafoetida

Instructions
 

  • SOAKING THE MOONG DAL
  • Soak the moong dal in enough warm water for 2-3 hours. Make sure the water level is at least 2 inches above the level of the moong dal.
  • Transfer the soaked moong dal and water to a colander. All the soaking water will drain out.
  • Wash the dal with some fresh water.
  • If you are going to use raw soaked moong dal then allow it to rest on a kitchen towel for 10 minutes. The towel will soak up excess water.

COOK THE MOONG DAL

  • Boil about 3-4 cups water in a wide pan.
  • Add the drained and soaked moong dal and ½ tsp salt.
  • Allow the dal to cook till just done (al dente). It should not over cook. Mine took about 4 minutes over medium heat.
  • Transfer the cooked dal to a colander. Allow it to cool down.

PREPARE THE SALAD

  • Dice the cucumber finely. Add to a mixing bowl.
  • Peel and grate the small carrot and add to the bowl.
  • Add grated fresh coconut, chopped coriander, pomegranate arils and roughly chopped roasted peanuts.
  • Add the moong dal, remaining salt and lemon juice.
  • Mix well.

PREPARE THE TEMPERING

  • Heat oil in a small over low heat.
  • When the oil is hot, add the mustard seeds.
  • As soon as they begin to pop, add the curry leaves, asafoetida, minced ginger and green chillis.
  • Stir for a few seconds.
  • Pour the tempering over the salad mixture.
  • Mix well. Moong Dal Salad or Kosambari is ready.

Notes

  • Can make this salad with chana dal too.
  • Don't over cook the moong dal otherwise the salad will become mushy. The dal should have a bite. (al dente)
  • The salad stays fresh in the fridge for at least 2-3 days. Make sure you store it in an airtight container.
 
 
Keyword kosambari, kosambari salad, koshamburi, moong dal salad