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A refreshing and crunchy South Indian salad made with soaked moong dal, crisp cucumber, sweet carrots, and fresh coconut. Finished with a zesty lemon dressing and a simple tempering, it's a healthy and delightful dish.
Prepare the Moong Dal: Rinse the yellow moong dal 2-3 times under cold running water until the water runs clear. Place the dal in a bowl and cover with 3 cups of fresh water. Let it soak for 2 to 3 hours. The dal should be tender enough to be easily crushed between your fingers. Once soaked, drain all the water completely using a fine-mesh sieve or colander. Set aside.
Combine Salad Ingredients: In a large mixing bowl, add the drained moong dal. To this, add the finely chopped cucumber, grated carrot, grated fresh coconut, finely chopped green chilies, and chopped coriander leaves.
Season the Salad: Just before serving, add the salt and fresh lemon juice to the bowl. Gently toss all the ingredients together until everything is well combined. Avoid over-mixing.
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. Wait for them to splutter, which should take about 30-40 seconds. Immediately add the hing and curry leaves. Be careful as the curry leaves will splutter. Sauté for another 15-20 seconds until the leaves are crisp and aromatic.
Finish and Serve: Pour the hot tempering directly over the prepared kosambari mixture. Give it one final, gentle mix to incorporate the flavors. Serve immediately to enjoy the best crunchy texture and fresh taste.
A refreshing and crunchy South Indian salad made with soaked moong dal, crisp cucumber, sweet carrots, and fresh coconut. Finished with a zesty lemon dressing and a simple tempering, it's a healthy and delightful dish.
This south_indian recipe takes 25 minutes to prepare and yields 4 servings. At 259.11 calories per serving with 13.76g of protein, it's a beginner-friendly recipe perfect for lunch or snack or side.
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Add 1/4 cup of pomegranate arils or 2-3 tablespoons of finely chopped raw mango for a sweet and tangy flavor.
Incorporate other finely chopped vegetables like onions, deseeded tomatoes, or colorful bell peppers for added crunch and nutrients.
Prepare a similar salad called 'Kadale Bele Kosambari' by using chana dal (split chickpeas) instead of moong dal. Note that chana dal requires a longer soaking time (4-5 hours).
Use 1.5 cups of sprouted moong beans instead of soaked dal for an earthier flavor and a significant boost in protein and enzymes.
Moong dal is an excellent source of plant-based protein, which is essential for muscle building, tissue repair, and keeping you feeling full and satisfied.
The combination of lentils, cucumber, and carrots provides a significant amount of dietary fiber, which aids digestion, promotes gut health, and helps regulate blood sugar levels.
With cucumber as a primary ingredient, this salad has a high water content, making it incredibly hydrating and cooling for the body, especially during warmer months.
The raw vegetables, fresh coconut, and coriander leaves are rich in essential vitamins (like Vitamin C and K), minerals, and antioxidants that help boost immunity and fight free radicals.
One serving of Moong Dal Kosambari (approximately 1 cup or 215g) contains around 250-300 calories, primarily from the lentils, coconut, and oil used in tempering.
Yes, it is very healthy. It's a gluten-free, plant-based salad rich in protein, fiber, vitamins, and minerals. The combination of raw vegetables and soaked lentils makes it easy to digest and highly nutritious.
It is best served fresh. You can do the prep work ahead of time, such as soaking the dal and chopping the vegetables. However, combine them and add the salt, lemon juice, and tempering just before serving to prevent the salad from becoming watery and losing its crunch.
The most common reasons are not draining the soaked dal completely or adding salt and lemon juice too early. Salt draws out moisture from the cucumber, so it's crucial to add it at the very end.
Kosambari is often served as part of a traditional South Indian meal alongside rice, sambar, rasam, and poriyal. It also works wonderfully as a light lunch, a refreshing snack, or a side dish for any Indian meal.
No, the moong dal is not cooked for this recipe. Soaking it for 2-3 hours makes it soft, tender, and easily digestible while retaining its raw nutrients.
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