Kosambari Cucumber and moong daal salad with a South Indian style dressing

This salad is called Koshambari and is made with lentils. The lentils which are commonly used are moong lentils and Bengal gram (chana dal). Veggies like carrots or cucumber are typically added. Addition of fresh coconut is one of the highlight in kosambari. A final tempering of mustard seeds and curry leaves is also done. However, the tempering part can be skipped.

Moong daal is known to have anti-inflammatory and antimicrobial properties that help in fighting harmful bacteria and colds. Cucumbers are packed with antioxidants and are extremely hydrating. So here is a perfect combo of health and flavours for you to enjoy.

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Adjust Servings
2tbsp (30 gms) yellow mung dal
2cups cucumber finely chopped
2 green chillies finely chopped
4tbsp grated fresh coconut / dry desiccated coconut
Salt to taste
1 Juice of lime
Coriander leaves to garnish
Ingredients for tempering
2tsp oil
1tsp mustard seeds
1tsp urad dal / husked, split black gram
1tsp cumin seeds
11/2 tsp asafoetida
1 sprig curry leaves



Wash and soak mung daal in one cup water for 3-4 hours. Later drain all the water well.
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Combine all the ingredients for the salad in a bowl. Mix with lime juice.
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Tempering the salad
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Heat oil in a small pan
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Add the mustard seeds, cumin seeds, urad daal, and asafoetida and curry leaves. Allow the mustard seeds to splutter.
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Now mix the contents with the salad.
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Garnish with coriander leaves and serve. Can be serve chilled or at room temperature.
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*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.

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