Kosambari (Traditional Karnataka Tempered Salad)

South Indian
Lentils
Side Dish
No Cook
Raw Food
Plant Protein
Quick Prep

Prep Time:
15 minutes
(plus 30 min soaking)

Cook Time:
5 minutes
(tempering only)

Serves:
3-4

Protein per serving:
6g

Kosambari is a refreshing South Indian tempered salad from Karnataka, traditionally made with lentils and fresh vegetables. This nutritious dish combines split moong dal with crisp vegetables, aromatic curry leaves, and a classic mustard seed tempering. Unripe green mangoes also make a delicious addition, adding a tangy twist to this wholesome salad that’s perfect as a light meal or healthy side dish.

Main Ingredients

1/2 cup moong dal, soaked in water for 30 minutes
OR 1/2 cup cooked green mung beans (soak overnight, cook in Instant Pot steamer for 2 minutes manual, natural release)
2 medium carrots, finely diced
1 cup baby radish, finely chopped
1 medium cucumber, diced
1 green chili, slit lengthwise
1-2 tsp fresh grated coconut (optional)
Fresh lemon juice to taste
1-2 tbsp fresh cilantro, chopped

For Tempering

1/2 tsp coconut oil
1 tsp mustard seeds
Few curry leaves (optional but traditional)
Pinch of hing/asafoetida (optional)

Optional Additions

1/2 cup unripe green mango, finely chopped (adds wonderful tanginess)
1/4 cup pomegranate seeds (for crunch and color)
Salt to taste

Prepare the Base

If using raw moong dal: Soak in water for 30 minutes, then drain and rinse
If using green mung beans: Soak overnight, cook in Instant Pot steamer for 2 minutes on manual, allow natural release
Wash and finely dice all vegetables – carrots, radish, cucumber
If using green mango, peel and chop finely
Finely chop cilantro

Assemble the Salad

In a large mixing bowl, combine the prepared moong dal and all diced vegetables
Add green chili and fresh grated coconut (if using)
Add chopped green mango if desired for extra tanginess
Squeeze fresh lemon juice generously over the mixture
Add chopped cilantro and gently toss everything together
Add salt to taste and mix well

Prepare the Tempering

Heat coconut oil in a small pan over medium heat
Add mustard seeds and let them splutter
Add curry leaves and hing if using (they will sizzle briefly)
Immediately pour the hot tempering over the prepared salad
Mix gently to distribute the tempering evenly
Let it rest for 5 minutes to allow flavors to meld

Serving Tip: Kosambari tastes best when served fresh and at room temperature. It’s traditionally served as part of a South Indian meal alongside rice and sambar.