Tag: Kosambari

Kosambari (Traditional Karnataka Tempered Salad)

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

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

Assemble the Salad

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

Prepare the Tempering

  1. Heat coconut oil in a small pan over medium heat
  2. Add mustard seeds and let them splutter
  3. Add curry leaves and hing if using (they will sizzle briefly)
  4. Immediately pour the hot tempering over the prepared salad
  5. Mix gently to distribute the tempering evenly
  6. 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.
Storage: Best enjoyed immediately, can be refrigerated for up to 1 day
Variations: Try with chana dal instead of moong dal, or add pomegranate seeds for extra crunch
Health Benefits: High in fiber, plant protein, vitamins A and C, and digestive enzymes