Kosambari

 

Kosambari is a light and refreshing salad prepared with soaked lentils, cucumber, grated coconut, and fresh herbs. Often tempered with mustard seeds, it is a healthy side dish that perfectly balances rich and spicy meals.

Ingredients

2 Cups diced cucumber

½ Cup yellow moong dal

⅓ Cup roasted peanuts, crushed

⅓ Cup grated coconut

1 green chilli chopped

2 tbsp chopped fresh coriander leaves

2 tbsp pomegranate pearls

1 tsp cumin powder (jeera powder)

1 tsp black pepper powder or to taste

1 ¼ tsp salt or to taste

2 tbsp lemon juice

 

For Tempering

30 ml sesame oil

1 tsp mustard seeds 

1 tbsp curry leaves

 

 

Preparations

Rinse and soak yellow moong dal for 1 hour in water. Cook it in salted water till al dente. Transfer to a colander and set aside to cool down. Combine diced cucumbers, crushed peanuts, grated coconut, boiled moong dal, green chilli, salt, sugar, and spices. Gently toss them.

 Heat oil in a small tadka pan. Add black mustard seeds, curry leaves, and once the seeds start popping, pour this tadka over the salad. Add lemon juice, pomegranate, and chopped fresh coriander. Toss Kosambari Salad gently. I Kosambari Salad is ready to serve.  NOTE-  

You can make a Kosambari with green moong dal or sprouts as well. 

For tempering, you can use groundnut, coconut or sesame oil. Do not use ghee or mustard oil. 

 

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