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Moong Dal Kosambari

A refreshing South Indian salad featuring soaked split yellow moong dal, crunchy cucumber, fresh grated coconut, and a warm mustard seed tempering.

20 minEasyServes 4150 cal/serving

IndianSaladStovetopVegetarianVeganHigh FiberLow CarbHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SugarLow-SodiumPork-FreeAlcohol-Free

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Ingredients

  • 1/2 cup split yellow moong dal
  • 1 cup cucumber, diced
  • 1/4 cup fresh coconut, grated
  • 1 green chili, minced
  • 2 tbsp fresh cilantro, chopped
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1 tsp vegetable oil
  • 1/2 tsp mustard seeds
  • 8 fresh curry leaves

Instructions

  1. 1

    Soak 1/2 cup split yellow moong dal in water for 1 hour, then drain completely.

  2. 2

    In a large bowl, combine soaked 1/2 cup split yellow moong dal, 1 cup diced cucumber, 1/4 cup grated fresh coconut, 1 minced green chili, and 2 tbsp chopped fresh cilantro.

  3. 3

    Add 1 tbsp lemon juice and 1/2 tsp salt, tossing well to mix.

  4. 4

    Heat 1 tsp vegetable oil in a small pan over medium heat, then add 1/2 tsp mustard seeds and 8 fresh curry leaves until the seeds pop.

  5. 5

    Pour the warm tempered oil over the salad, toss thoroughly, and serve immediately.

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Questions

What is Moong Dal Kosambari?

A refreshing South Indian salad featuring soaked split yellow moong dal, crunchy cucumber, fresh grated coconut, and a warm mustard seed tempering. This reference files it under Indian salad: made on the stovetop, rated easy and about 20 minutes start to finish.

Why cook the spices first in Moong Dal Kosambari?

Step 4 reads: "Heat 1 tsp vegetable oil in a small pan over medium heat, then add 1/2 tsp mustard seeds and 8 fresh curry leaves until the seeds pop." Most spice flavor dissolves in fat, not water. The brief fry in step 4 wakes the spices up and spreads them through the oil. Keep them moving; they scorch in seconds.

What can I use instead of curry leaves in Moong Dal Kosambari?

The entry for Moong Dal Kosambari calls for 8 fresh 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.

Is Moong Dal Kosambari spicy?

Moderately. The heat in Moong Dal Kosambari comes from 1 green 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.

How many calories are in Moong Dal Kosambari?

One serving (the recipe makes 4) is about 150 calories, with 7 g protein, 18 g carbohydrate and 6 g fat, plus 5 g fiber and 220 mg sodium. The figures are estimates computed from the ingredient list.

Which part of Moong Dal Kosambari can be done ahead?

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

Serve it with

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