Moong Dal Kosambri or Salad

Salads are pretty common these days with people being diet and health conscious, so much so that sometimes salads can replace a meal altogether. When we talk about salads we  usually picture greens or veggies, right? This is a very unique salad made out of dal or lentil and is very common in Karnataka especially Udupi region. Every wedding, festival, religious event or celebration is incomplete without this dish. It is called ‘kosambri’, made with raw soaked dal and seasoned.

Everytime we visit India and attend various celebrations with my family we are treated to multiple banana leaf meals. It is a custom to eat using your hands which can sound weird to a lot of people. Hubby always reminds me to carry a spoon in my purse (now 2 for Niki too) so he can eat with it. He loves kosambri and complains the people serving serve very little of it. 

You can be creative and add any amount of fresh veggies with this and make it the way you want it.

Servings

2-4

Prep Time

Soaking plus seasoning and chopping time, 10 minutes

Cook Time

No cooking

Total Time

10 minutes

INGREDIENTS

  • 1 cup yellow moong dal, soaked for 2-3 hours
  • ¼ cup chana dal, soaked for 3-4 hours
  • ¼ cup cucumber, grated
  • ¼ cup carrot, grated
  • Salt to taste
  • 2 -3 tbsp coconut, grated
  • ⅛ tsp asafetida, fresh or dried
  • Juice of ½ lemon 
  • For seasoning:
  • 1 tsp mustard seeds
  • ½ tsp cumin seeds
  • 2 tsp fresh ginger, grated
  • 1-2 green chilies, chopped
  • 2 tbsp cilantro, chopped
  • 1 sprig curry leaves
  • 1-2 tsp oil

PREPARATION

Step 1
If using fresh asafetida soak in 2 tsp water and let it dissolve to get asafetida water. If using asafetida powder add it to the seasoning.

Step 2
Drain the water from the dals and place in a bowl. Add cucumber, carrot, coconut, lemon juice and salt. If using fresh asafetida add the asafetida water.

Step 3
For seasoning add oil to a small pan, when hot add cumin and mustard. When mustard splutters add the rest of the ingredients. Saute for a minute and add it to the salad and mix well. Serve immediately.

Notes:
Make sure to add salt just before serving.

2 Comments

  1. Veena

    Seeing this recipe remembered one of the dish which is been severed during puja time or the brahamin weddings. 👍

    Reply
    • Fusion Kitchen Tales

      True, very brahmin recipe. All time favorite!

      Reply

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The famous proverb "you are what you eat” as quoted by the French author Anthelme Brillat-Savarin is very true. Food nourishes you from the inside out. Good health is of utmost importance to me. Vegetarianism and Veganism are gaining immense popularity these days. Natural, organic, healthy and homemade is my mantra.

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