Kosambari

Name: Kosambari
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 1/2 cup yellow moong dal (split yellow mung beans), soaked 1 hr, drained; 1 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 fresh or dried curry leaves; 2 tbsp fresh cilantro, chopped

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.

20 minEasyServes 4160 cal/serving

IndianSaladNo-CookVeganLow CarbHalal-friendlyGluten-FreeDairy-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

1/2 cup yellow moong dal (split yellow mung beans), soaked 1 hr, drained
1 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 fresh or dried curry leaves
2 tbsp fresh cilantro, chopped

Instructions

1

Soak 1/2 cup yellow moong dal (split yellow mung beans) in cold water for at least 1 hour, then drain thoroughly.
2

In a large bowl, combine the drained dal, 1 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.
3

Add 2 tbsp fresh lime juice and 1/2 tsp salt and toss gently.
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 fresh or dried curry leaves and cook 10 seconds more.
5

Pour the hot tempering over the salad and toss well. Garnish with 2 tbsp chopped fresh cilantro and serve at room temperature.

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Questions

How much time should I plan for Kosambari?

As written, 20 minutes: 20 of prep and 0 of cooking. The longest single stretch is the hands-off wait in step 1, 1 hour. That wait sits outside the stated prep and cook times, so plan around it.

Can I skip the soak in Kosambari?

Step 1 reads: "Soak 1/2 cup yellow moong dal (split yellow mung beans) in cold water for at least 1 hour, then drain thoroughly." Better not. The soak in step 1 hydrates the ingredient so it softens evenly in the time given; skipping it means a longer cook and a less even texture.

What can I use instead of curry leaves in Kosambari?

The entry for Kosambari calls for 8 fresh or dried curry leaves. In its place: Nothing matches them. Leave them out, or add a bay leaf and a strip of lime zest for a different but pleasant aroma.

How hot is Kosambari?

Yes, it is properly hot. The heat in Kosambari comes from 1 green serrano or Thai chili, minced. For a milder plate, remove the seeds and ribs from the green chili, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Is Kosambari low-carb?

A serving of Kosambari carries 18 g of carbohydrate, 3 g of it fiber. Against a strict 20 g keto day that is 90 percent of the budget; against a moderate 100 g low-carb day it is 18 percent.

Can I start Kosambari the day before?

Yes. Step 1 is a built-in pause of 1 hour: "Soak 1/2 cup yellow moong dal (split yellow mung beans) in cold water for at least 1 hour, then drain thoroughly." Do everything up to that point ahead of time and pick up at step 2 when you are ready to finish.

Serve it with

Slow Cooker Vegetarian Chickpea Tikka Masala main
Chana Chaat main
Curried Cauliflower Soup soup

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