Loading...
A refreshing South Indian salad made with soaked moong dal, crisp cucumber, and fresh coconut, finished with a simple mustard seed tempering. It's a healthy, crunchy, and tangy dish perfect for summer or festivals.
Prepare the Moong Dal: Rinse the moong dal under cool running water until the water runs clear. Place the dal in a bowl and cover with 2 cups of water. Let it soak for 1 to 2 hours. The dal should be soft enough to break with a fingernail but still have a slight bite. Do not over-soak. Once soaked, drain all the water completely using a fine-mesh sieve and set aside.
Combine Salad Ingredients: In a large mixing bowl, add the drained moong dal, finely chopped cucumber, freshly grated coconut, chopped coriander leaves, and green chilies. Gently toss to combine.
Prepare the Tempering (Tadka): Heat the coconut oil in a small pan or tadka ladle over medium heat. Once the oil is hot, add the mustard seeds. Wait for them to splutter completely, which should take about 30-45 seconds.
Finish the Tempering: Once the mustard seeds have spluttered, lower the heat and add the curry leaves (be careful, they will pop) and asafoetida. Sauté for another 15-20 seconds until the curry leaves are crisp. Immediately turn off the heat.
Assemble and Serve: Pour the hot tempering over the moong dal mixture in the bowl. Just before serving, add the salt and fresh lemon juice. Mix everything together thoroughly. Taste and adjust seasoning if needed. Serve immediately to enjoy its fresh, crunchy texture.
A classic Karnataka one-pot meal, reimagined for a low-glycemic diet. This version uses wholesome foxtail millet instead of rice, combined with lentils and vegetables in a fragrant, spicy tamarind broth. It's comfort food that's both hearty and healthy.
A wholesome and savory South Indian pancake made with a low-glycemic blend of millets, brown rice, and mixed lentils. Packed with fiber and protein, this diabetic-friendly adai is a delicious and guilt-free choice for breakfast or dinner.
Crispy, golden crepes made from a fermented rice and lentil batter, filled with a savory spiced potato mixture. A beloved South Indian classic, perfect for a hearty breakfast or light dinner, best served with sambar and coconut chutney.
A warm, savory breakfast dish made from roasted semolina and simple spices. This quick, comforting, and classic South Indian tiffin item is soft, fluffy, and ready in under 30 minutes.
A refreshing South Indian salad made with soaked moong dal, crisp cucumber, and fresh coconut, finished with a simple mustard seed tempering. It's a healthy, crunchy, and tangy dish perfect for summer or festivals.
This south_indian recipe takes 25 minutes to prepare and yields 4 servings. At 139.53 calories per serving with 6.99g of protein, it's a beginner-friendly recipe perfect for snack or side or lunch or salad.
Add 1/4 cup of finely grated carrots along with the cucumber for extra color, sweetness, and nutrition.
For a different flavor profile, add 2 tablespoons of finely chopped raw mango (when in season) for a tangy kick.
You can make a similar salad using soaked chana dal (split chickpeas). Note that chana dal requires a longer soaking time of 3-4 hours.
Garnish with a handful of pomegranate seeds for a burst of color and a sweet, juicy crunch.
Moong dal is an excellent source of plant-based protein, which is crucial for muscle building, tissue repair, and overall body function.
The combination of moong dal and fresh cucumber provides a good amount of dietary fiber, which aids digestion, promotes gut health, and helps you feel full longer.
Cucumber has a high water content, making this salad incredibly hydrating and cooling, which is especially beneficial during hot weather.
Fresh ingredients like coriander, lemon juice, and curry leaves are loaded with antioxidants that help combat oxidative stress and inflammation in the body.
Yes, Kosambari is very healthy. It is rich in plant-based protein from moong dal, high in fiber from cucumber, and packed with vitamins and minerals from fresh ingredients. It's a low-calorie, hydrating, and gluten-free salad.
One serving of this Kosambari recipe (approximately 1 cup) contains around 135-150 calories, making it a light and nutritious option for a snack or side dish.
It is best served fresh. If made ahead, the salt will draw water out of the cucumber, making the salad watery and limp. You can, however, prep the ingredients (soak and drain dal, chop vegetables) and store them separately in the refrigerator. Combine and add the tempering, salt, and lemon juice just before serving.
No, the moong dal is not cooked. It is simply soaked in water for 1-2 hours, which softens it enough to be eaten raw while retaining a pleasant, crunchy texture.
Kosambari is traditionally served as part of a festive South Indian meal (thali), especially during festivals like Rama Navami and Ugadi. It also works wonderfully as a light lunch, a refreshing summer snack, or a side dish with rice and sambar.