Kosambari: A crunchy Karnataka-style salad with moong dal and vegetables

Crisp cucumber, carrot, sweet corn and juicy tomato come together with soaked moong dal in this refreshing kosambari. This Karnataka-style South Indian salad is flavoured with fresh coconut, coriander, lemon juice and a simple mustard seed tempering.

The soaked moong dal adds a pleasant bite, while the fresh vegetables and sweet corn give the salad plenty of crunch and colour. It makes a light side dish for an everyday meal and is also a refreshing addition to a festive spread.

Ingredients

1. ½ cup moong dal
2. 1 medium cucumber, finely chopped
3. 1 medium carrot, grated
4. ½ cup cooked sweet corn
5. 1 medium tomato, finely chopped
6. ¼ cup grated coconut
7. 1 green chilli, finely chopped
8. 2 tbsp chopped coriander leaves
9. 1–2 tsp lemon juice
10. Salt to taste

For tempering

1. 1 tsp coconut oil
2. ½ tsp mustard seeds
3. 1 sprig curry leaves
4. 1 dry red chilli, broken
5. A pinch of asafoetida

Preparation

1. Wash the moong dal well and soak it in enough water for about 1 hour.
2. Drain the soaked dal thoroughly and transfer it to a mixing bowl.
3. Cook the sweet corn until tender. Drain and allow it to cool completely.
4. Add the chopped cucumber, grated carrot, cooked corn and chopped tomato to the moong dal.
5. Add grated coconut, green chilli and coriander leaves.
6. Season with salt and lemon juice. Mix gently until everything is well combined.
7. Heat coconut oil in a small pan. Add mustard seeds and allow them to splutter.
8. Add curry leaves and broken dry red chilli. Add a pinch of asafoetida and switch off the flame.
9. Pour the tempering over the kosambari and mix gently.

Serve fresh as a side dish.

Tips for making kosambari

• Soak the moong dal only until it softens slightly. It should retain a pleasant bite.
• Drain the dal well before mixing it with the vegetables. Excess water can make the salad soggy.
• Allow the cooked corn to cool completely before adding it to the salad.
• Add the salt and lemon juice close to serving time so the cucumber and tomato retain their freshness.
• Kosambari is best served fresh. If left for too long, the cucumber and tomato will release water and affect the texture.