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

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.

Questions

How long does Kosambari keep?

Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Kosambari?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

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