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A refreshing and crunchy South Indian salad made with soaked moong dal, crisp cucumber, and fresh coconut. This protein-packed dish is a festive classic in Karnataka, perfect as a light side or a healthy snack.
Prepare the Moong Dal: Rinse the moong dal under cold running water until the water runs clear. Soak the dal in 2 cups of water for at least 30-45 minutes. Once soaked, drain all the water completely using a fine-mesh sieve. Set aside.
Combine Salad Ingredients: In a large mixing bowl, add the drained moong dal, finely chopped cucumber, freshly grated coconut, chopped green chilies, and chopped coriander leaves. Gently toss to combine.
Prepare the Tempering (Tadka): Heat coconut oil in a small pan (tadka pan) over medium heat. Once the oil is hot, add the mustard seeds and allow them to splutter completely, which should take about 30-40 seconds. Immediately add the hing and fresh curry leaves. Be careful as the leaves will sizzle. Sauté for another 10 seconds until the curry leaves turn crisp.
Finish and Serve: Pour the hot tempering over the salad mixture in the bowl. Just before serving, add the salt and fresh lemon juice. Mix everything together thoroughly. Serve immediately to enjoy the best crunchy texture.
A refreshing and crunchy South Indian salad made with soaked moong dal, crisp cucumber, and fresh coconut. This protein-packed dish is a festive classic in Karnataka, perfect as a light side or a healthy snack.
This south_indian recipe takes 22 minutes to prepare and yields 4 servings. At 184.94 calories per serving with 7.75g of protein, it's a beginner-friendly recipe perfect for side or snack or salad.
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Incorporate finely grated carrots, finely chopped raw mango (for a tangy kick), or sweet corn kernels for added color and flavor.
Sprinkle some pomegranate arils on top before serving for a burst of sweetness and a beautiful look.
You can make a similar salad using soaked chana dal (split chickpeas) instead of moong dal for a different texture.
Garnish with a pinch of red chili powder for extra heat and color.
The moong dal provides a significant amount of protein, which is essential for muscle repair, growth, and overall body function, making it a great choice for vegetarians and vegans.
Cucumbers are composed of about 95% water, making this salad incredibly hydrating and naturally cooling for the body, especially during warm weather.
Rich in dietary fiber from lentils, cucumber, and coconut, Kosambari aids in digestion, promotes regular bowel movements, and supports a healthy gut microbiome.
This salad is a good source of Vitamin C from lemon juice, Vitamin K from coriander, and essential minerals like potassium and magnesium from the cucumber and lentils.
Yes, it is very healthy. It's a low-calorie, high-fiber salad packed with plant-based protein from moong dal. The cucumber provides hydration, and the fresh ingredients offer essential vitamins and minerals.
One serving (approximately 1 cup or 165g) of Cucumber Kosambari contains around 150-180 calories, making it a light and nutritious option.
It is best served fresh to maintain its crunchiness. If you need to prep ahead, you can soak the dal and chop the vegetables, storing them separately in the refrigerator. Combine them and add the tempering, salt, and lemon juice just before serving.
Kosambari is traditionally served as part of a festive South Indian meal (thali), especially during festivals like Rama Navami and Ugadi. It pairs well with rice dishes like lemon rice, bisibelebath, or can be enjoyed on its own as a light lunch or snack.
Freshly grated coconut offers the best texture and authentic flavor. However, if it's unavailable, you can use unsweetened desiccated coconut. To improve its texture, soak it in a few tablespoons of warm water for 10-15 minutes before adding it to the salad.
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