About Kosambari

Kosambari Salad is a South Indian tempered salad, typically from the state of Karnataka. It is primarily made with lentils or pulses with a tempering of basic South Indian spices and curry leaves. The 2 most common lentils used to make a Kosambari are split Bengal gram (chana dal) and split green gram (moong dal). This post particularly features the Kosambari made with Moong Dal. Seasonal fruits like raw mango can also be added in a Kosambari Salad. Even veggies like carrots and cucumber can be added. One of the main highlights of this special South Indian style salad is also the addition of fresh coconut in it. This does bring in a different texture plus a certain earthiness to the dish. Other ingredients may include green chilies for the spice factor, fresh coriander for the herby touch and lemon juice for the tang. Some people also like to add asafoetida in the tempering. However, the tempering bit can be skipped as well. This Moong Dal Salad does have all of this. An authentic Kosambari is always quick to make, simple, fuss-free, yet is tasty, wholesome and a great way of adding some extra proteins in your diet or meals. While this salad perfectly goes with your main meals, you can even have it as a snack, just like it is had in South India. This Moong Dal Kosambari is popular during many festivals and special occasions too. For instance, it can be served to Lord Rama during Ram Navami festivities. Along with Kosambari, Panakam and Majjiga (Neer Mor) is also usually served during this time. It is common during the festival of Ganesh or Vinayaka Chaturthi too. It is also made during the Gauri and Varalakshmi festivals. The Moong Dal Salad is an amazingly refreshing, zingy and light salad, apt for any occasion, in addition to the above-mentioned festivals. As I also mentioned earlier, it is awesome as an accompaniment with your lunch and dinner meals too. Since there’s a great deal of health too in this preparation, you can consume it as a guilt-free snack.

How to make Kosambari

Make Kosambari

  1. Firstly, rinse ¼ cup moong lentils a couple of times in water. Then, soak the lentils for 1 to 2 hours. If in a hurry, you can soak moong lentils in hot water for 30 minutes. Ensure that the lentils are soaked well enough and are softened. You don’t want hard lentils in your salad!
  2. Later, drain all the water very well and add the moong lentils in a bowl.
  3. Add 1.5 cups finely chopped cucumber, 3 tablespoons fresh grated coconut, 2 tablespoons chopped coriander leaves and 1 chopped green chili. Instead of green chilies, you can use black pepper powder too.
  4. Squeeze some lemon juice in the bowl. You can add lemon juice less or more as per your requirements.
  5. Mix everything very well.

Temper Kosambari

  1. Heat 2 teaspoons oil in a small pan. Add ½ teaspoon mustard seeds and let it crackle. Keep the heat to low. You can also add dried red chili in the tempering.
  2. Once the mustard seeds crackle, add 5 to 6 curry leaves and a pinch of asafoetida (hing). Stir and switch off the heat.
  3. Pour the tempering in the salad and mix very well. If making for family, you can refrigerate the salad for 30 minutes to 1 hour and then serve later. Add salt before serving, as if added earlier, the cucumber releases water.
  4. Add salt as required. Mix very well and serve immediately. Do not store the kosambari salad for many hours in the refrigerator. If you plan to have it cold, refrigerate for 30 minutes to 1 hour without adding salt. For best taste, flavor and nutrition, try to eat the salad as soon as you make it.
  5. If making for Ram Navami or any other religious festival, offer the Kosambari first to the God or Goddess. You can also make Moong Dal Kosambari Salad on regular days as a side dish with your meals.

Expert Tips

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Khamang Kakdi (Maharashtrian Cucumber Salad) Corn Salad Sprouts Salad | Sprouted Moong Salad (Easy & Healthy) Chickpea Salad Recipe (Mediterranean Style) This Kosambari recipe post from the archives was first published on April 2017. It has been updated and republished on November 2022.

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