Moong Dal Kosambari Salad
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Soaked moong dal with cucumber coconut and lemon temper — festive Karnataka kosambari.
Kosambari is the Karnataka salad of soaked moong dal, cucumber and coconut. It is served at festivals and weddings. The dal is crunchy, not cooked.
Ingredients
How to Make It
Drain soaked dal.
Mix cucumber coconut.
Temper; finish lemon.
Nutrition per serving
* Approximate values per serving
Health Benefits
Protein salad for festivals and light meals. Soak dal until just soft, not mushy.
Soaking the moong dal softens it just enough to eat raw. Cucumber and coconut add freshness and a little sweetness.
Pro Tips
- →Short soak.
- →Fresh coconut.
- →Serve soon.
- →Soak the dal for 2 hours only. Longer and it turns mushy.
- →Drain well so the salad is not wet.
- →Add the lemon and salt just before serving.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: Fresh coconut: about 354 kcal; Moong dal (dry): about 347 kcal. Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1Carrot.
- 2Pomegranate.
- 3Add grated carrot or raw mango in season.
Frequently Asked Questions
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