Kosambari
A South Indian no-cook salad made with soaked yellow split peas (moong dal), grated carrot, fresh coconut, and a tempered mustard seed and curry leaf dressing. Light, crunchy, and traditionally served as a festival side.
Ingredients
- 1/2 cup yellow moong dal (split yellow mung beans), soaked 1 hr, drained
- 1 medium medium carrot, grated
- 1/4 cup freshly grated coconut or unsweetened shredded coconut
- 1/2 cup cucumber, finely diced
- 1 green serrano or Thai chili, minced
- 2 tbsp fresh lime juice
- 1/2 tsp salt
- 1 tsp neutral oil or coconut oil
- 1/2 tsp black mustard seeds
- 8 leaves fresh or dried curry leaves
- 2 tbsp fresh cilantro, chopped
Instructions
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1
Soak 1/2 cup yellow moong dal (split yellow mung beans) in cold water for at least 1 hour, then drain thoroughly.
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2
In a large bowl, combine the drained dal, 1 medium grated medium carrot, 1/4 cup freshly grated coconut or unsweetened shredded coconut, 1/2 cup finely diced cucumber, and 1 minced green serrano or Thai chili.
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3
Add 2 tbsp fresh lime juice and 1/2 tsp salt and toss gently.
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4
Heat 1 tsp neutral oil or coconut oil in a small skillet over medium-high heat. Add 1/2 tsp black mustard seeds and cook until they pop, about 30 seconds. Add 8 leaves fresh or dried curry leaves and cook 10 seconds more.
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5
Pour the hot tempering over the salad and toss well. Garnish with 2 tbsp chopped fresh cilantro and serve at room temperature.