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    Home » Salad

    Kosambari

    By Rachna Published: Apr 15, 2018 · Modified: Feb 10, 2023 17 Comments

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    Kosambari is a delicious and nutritious healthy vegan salad from South of India. It is incredibly fresh and easily could be a filling snack or side.

    This kosambari is very popular in South Indian state of Karnataka. It is crunchy and uses no cooked ingredients. 

    The lentils used here is split green gram (moong dal) which is soaked for a couple of hours and drained. This lentil is consumed raw after soaking and does not require any cooking.

    Freshly grated veggies and coconut is also used in the salad. Finally a tempering of oil is given to enhance the taste.

    My family loves this salad. I often make a large batch and store the leftovers in the fridge to eat later.

    Kosambari in a white bowl

    You may also like cabbage and carrot salad, Indian carrot salad, kala chana salad, cucumber and tomato salad, Avocado and cucumber salad, cucumber radish Summer salad, sprouted lentil salad, chickpea cucumber salad and cucumber radish salad.

    Jump to:
    • Ingredients
    • Variations
    • Serving suggestions
    • Storage
    • FAQs
    • Instructions
    • 📖 Recipe Card
    • 💬 Reviews

    Ingredients

    Lentils: I use moong dal or split green gram lentils in this salad. The lentils are soaked for a couple of hours and then used. They provide a lovely crunch to the salad.

    Fresh vegetables: Grated carrots, finely chopped cucumber are used in the salad along with finely chopped green chillies for a delightful crunch.

    Coconut: Grated fresh coconut is used in the salad for its sweet taste as well as for providing healthy natural fats.

    Cilantro: Finely chopped cilantro provides a fresh burst of flavour to the salad.

    Mustard seeds and curry leaves: These are used in tempering and make the salad taste delicious.

    Lemon juice: Only lemon juice is used for dressing the salad. 

    Soaked and drained moong dal, lemon juice, salt, chopped cucumber, grated carrot, grated coconut, chopped cilantro and green chilli in different bowls.

    Variations

    This is a vegan and gluten-free fresh salad.

    You may use coconut oil for tempering to complement the fresh coconut used. In case you do not want to, you can skip the tempering. The salad tastes good even then.

    Serving suggestions

    Starter: Kosambari can be served as a starter before the main courses of curry, dal, rice and veggies arrive.

    Snack: It is a tasty and healthy snack that is reasonably filling too.

    Side or salad: Serve it with rotis, rice, dal and curry as a fresh salad. It can also be served with a protein main like grilled tofu or meat.

    Potluck: This can be easily carried and assembled on the spot for potlucks and bbqs.

    Meal: It doubles up as a light meal as it is filling and well balanced.

    Kosambari served in a white bowl

    Storage

    Kosambari can be easily stored in the fridge for up to two days if you have leftovers. 

    In case, you want to store it for longer, then do not add salt. Just mix all the ingredients and store in air tight container in the fridge for  upto 5 days.

    FAQs

    1. What is kosambari?

    It is a fresh Indian salad made with soaked lentils, fresh veggies and coconut. It is tempered with mustard seeds and curry leaves.

    2. Which lentils can be used in kosambari?

    Lentils that can be easily digested without cooking like split green gram or moong dal or split gram or chana dal are used in this salad.

    Instructions

    Take ½ cup moong dal or split green gram. Soak it in water for about 2 hours.

    Moong dal soaked in water.

    Drain and keep aside.

    Finely grate carrots and coconut and keep aside. Finely chop cilantro, cucumber and green chillies (if using).

    Mix the lentils with veggies and coconut and mix well.

    Grated cucumber with coconut, cilantro, green chilli and grated carrot in moong dal.

    Add lemon juice and salt and mix well.

    Grated cucumber with coconut, cilantro, green chilli and grated carrot in moong dal with lemon juice and salt.

    Now heat a small pan. Take 1 tsp. coconut oil. Add ½ tsp. Mustard seeds and let them sputter.

    Now add a sprig of curry leaves. Turn off the gas.

    Tempering of curry leaves and mustard seeds in oil in a pan.

    Add this to the salad.

    Mix and consume it fresh right away.

    It is delightful.

    Kosambari in a white bowl

    Here's the recipe card:

    📖 Recipe Card

    Kosambari salad in a white bowl

    Kosambari Recipe

    Rachna Parmar
    This is a fresh and tasty Kosambari salad made with soaked and uncooked lentils and chopped vegetables. Do try it.
    5 from 11 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 10 minutes mins
    Soaking time 2 hours hrs
    Total Time 2 hours hrs 10 minutes mins
    Course Salad, Side
    Cuisine Indian
    Servings 6
    Calories 99 kcal

    Equipment

    • Chef's knife

    Ingredients
     

    • ½ cup moong dal split green gram soaked in water for 2 hours and drained
    • 1 cucumber chopped
    • 1 carrot grated
    • ¼ fresh coconut grated
    • 1 green chilly finely chopped
    • 1 tbsp. cilantro finely chopped
    • 1 tbsp. lemon juice
    • salt to taste

    For tempering

    • 2 tsp. coconut oil
    • ½ tsp. mustard seeds
    • 1 sprig curry leaves

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    Instructions
     

    • Mix all the ingredients of the salad -- drained moong dal, chopped cucumber, grated carrot and coconut, chopped green chilli (if using) and chopped cilantro. Add lemon juice too.
    • If consuming right away, add salt and mix well.
    • For tempering, heat oil in a pan. Add mustard seeds and allow to sputter. Add curry leaves.
    • Add to the salad and serve immediately.
    • Your delicious kosambari is ready to serve.

    Notes

    1. You can add other veggies like boiled sweet corn too though this is the classic recipe that I've shared.
    2.Do not add salt if you are planning to consume later.
    Mix lentils with chopped veggies and lemon juice. Mix together and add tempering only when you are ready to eat.
    3.You can have it without the tempering as well. 4. You can use sesame oil or olive oil for the tempering as well.

    Nutrition

    Serving: 50gCalories: 99kcalCarbohydrates: 14gProtein: 5gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gSodium: 40mgPotassium: 126mgFiber: 3gSugar: 2gVitamin A: 1949IUVitamin C: 11mgCalcium: 22mgIron: 1mg
    Tried this recipe?Let me know on Instagram @rachna.parmar or tag #rachnacooks
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    If you liked this recipe, I request you to leave a star * rating. Thanks.

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    Reader Interactions

    Comments

    1. Rajlakshmi says

      April 16, 2018 at 6:55 am

      A variation of this is served in temples in my hometown. Yours look more flavourful and delightful. And easy to make too. ?

      Reply
      • Rachna says

        April 19, 2018 at 10:12 am

        That's nice to know, Raj! Yes, easy too.

        Reply
    2. Nabanita Dhar says

      April 16, 2018 at 9:54 am

      Something similar is made by Ma during Poojas. It really is easy to make ?

      Reply
      • Rachna says

        April 19, 2018 at 10:12 am

        True and tasty too. 🙂

        Reply
    3. Megala says

      April 16, 2018 at 11:59 am

      Beautiful, love the addition of grated coconut !

      Reply
      • Rachna says

        April 19, 2018 at 10:12 am

        Thanks Megala

        Reply
    4. Shalini says

      April 16, 2018 at 5:54 pm

      This sounds very wholesome and delish. shall try it out soonest. thanks for sharing Rachna.

      Reply
      • Rachna says

        April 19, 2018 at 10:11 am

        I hope you enjoy it.

        Reply
    5. Shilpa says

      February 08, 2023 at 2:42 pm

      5 stars
      I love carrot kosambari and adding cucumber to it is a lovely idea.

      Reply
      • Rachna says

        February 09, 2023 at 9:44 am

        Thanks Shilpa!

        Reply
    6. Glenda says

      February 10, 2023 at 7:37 pm

      5 stars
      The spices! The textures! I love this salad! Never in my life have I eaten raw lentils. I loved learning this technique and they were perfect in this salad!

      Reply
      • Rachna says

        February 13, 2023 at 12:23 pm

        Thanks Glenda

        Reply
    7. Sue says

      February 10, 2023 at 8:08 pm

      5 stars
      I made this for a healthy lunch and was so glad I did! It was delicious!

      Reply
      • Rachna says

        February 13, 2023 at 12:22 pm

        Thanks Sue

        Reply
    8. Healing Tomato says

      February 12, 2023 at 11:46 am

      5 stars
      What a wonderful salad recipe. It's just like my neighbor used to make when we were growing up. I made your recipe just like you mention, but, I did add a little cumin powder. It was super delicious!

      Reply
      • Rachna says

        February 13, 2023 at 12:22 pm

        Thank you! Glad that you liked it.

        Reply
    9. Jenn says

      February 13, 2023 at 9:10 pm

      5 stars
      I was looking for a copycat recipe of one of my fav restaurant dishes and this is it! It is so good - the flavors are on point and making it is easier than I thought it would be! Yum!

      Reply
    5 from 11 votes (6 ratings without comment)

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