Moong Dal Kosambari | South Indian Salad | Kosambari Recipe

moong dal kosambari

Kosambari, a lip-smacking south Indian salad, has two great traits: It is healthy and tasty. You should also turn the spotlight on the kosambari recipe because it is super easy to make with only the common ingredients. This south Indian salad, also known as moong dal kosambari, has deep roots in tradition.

A typical item on the lunch menu of many of the Indian festivals, including Ganesh Chaturthi, Ugadi, Dasara and Diwali, is kosambari.  The two items that are compulsorily made on the day of Sri Rama Navami are kosambari and panaka.

Such is the popularity and traditional value of kosambari, do not be surprised if you are served kosambari in a marriage or house warming ceremony.

On days other than the festival days too, moong dal kosambari has an excellent fit as a simple, yet delicious and healthy side dish. If you are hungry between meals, you may want to eat this south Indian salad as a healthy snack.

There are many avatars of kosambari. You can make this mouth-watering salad just with the moong dal or you may use this dal and chana dal. You can also omit, say cucumber and tomato. Do note,  however, if you use the items given in this recipe you can make tastier kosambari.

Some of the main ingredients of the kosambari recipe are cucumber, tomato, carrot gratings, coconut gratings, moong dal, chana dal and hing. All these items make their own contribution, from the taste and health angles, to produce a top-notch south Indian salad.

You can relish the kosambari without tempering it. If you do temper, the taste will be a notch or two higher.

One side dish for the rice-and-dal sambar and rice-and-tomato rasam combinations that send all others to the second spot is the moong dal kosambari.

Add salt to the kosambari and mix just before you are ready to eat or serve. Otherwise, if there is much gap between adding salt and eating this south Indian salad, the kosambari becomes watery.

Add kosambari recipe to your list of south Indian salads today and benefit from its fine taste and health qualities.

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Quantity: 1 Cup


1. Moong dal, hesaru bele, mung split bean 1 tablespoon
2. Chana dal, kadale bele or split Bengal gram 1 tablespoon
3. Cucumber, finely chopped, 1/2 cup
4. Carrot, gratings, 1 tablespoon
5. Tomato, finely chopped, 1 tablespoon
6. Coriander leaves, chopped, few sprigs
7. Coconut gratings 1 tablespoon
8. Pepper powder 1/4 teaspoon
9. Salt to taste
10. Lemon juice to taste
11. Water about 1/4 cup

Ingredients for Tempering:

1. Oil 1 teaspoon
2. Mustard 1/4 teaspoon
3. Hing few pinches
4. Curry leaves, chopped, 1 sprig
5. Dried red chili, broken, 1

How to make Kosambari?

moong dal kosambari video

1. Wash moong and chana dal twice.

Soak dals in 1/4 cup of water for 3 hours.
2. Prepare the Tempering:

- Heat oil till it becomes hot

- Add mustard. Wait till the seeds start to splutter.

- Add hing. Fry for a few seconds.

- Add chili pieces. Mix.

- Add curry leaves. Fry till the leaves become crispy.

Keep the tempering aside to cool.
3. Drain the water from the dals.

Add all items to a bowl and mix.
4. Moong dal kosambari or south Indian salad is ready.

moong dal kosambari final

TIPS Moong Dal Kosambari
1. Add chopped green chili(es) to make the kosambari spicier.
2. Add a tablespoon of chopped onion to make this salad crunchier and spicier.