Kosambari is a refreshing salad made with cucumber or carrots or both, fresh coconut and soaked moong dal. It is also called as Koshambir/Koshambiri or Kosambir. You can have it as side dish with your meals or as a light meal on it's own.
It is a popular South Indian Salad made on Ram Navami and other special /auspicious occasions like other festivals or weddings. It is light, easily digestible and rich in iron and protein.
About the post
Refreshing Koshambiri is also known as Hesaru bele Carrot Koshimbir when made with carrots or Hesaru bele Cucumber Koshambiri when made with cucumbers. This salad gives a very festive feel as it is made on auspicious occasions and is also distributed as prasad in temples.
It is served with main meals and also as an evening snack. It is a perfect salad for hot summer days as it has refreshing cucumber and soaked moong dal which is easily digestible and light on tummy.
Koshambiri salad is made with soaked moong or chana dal. It is known as Kadale Bele Kosambari when made with Chana dal and Hesaru bele when made with moong dal.
You can add only carrot or cucumber or add both just like I have in the recipe. Tadka of mustard seeds with curry leaves and asafetida add lot of flavour in the salad.
Let's see how we make this Moong Lentil salad with cucumber and carrot.
Why you should try Carrot Cucumber Koshambiri
- It is a filling salad with refreshing flavours.
- It is gluten-free and vegan.
- It is loaded with protein (moong dal), fibres, vitamins and minerals (cucumber/carrot/Coriander and other ingredients)
- Quick and easy to make
Ingredients for Koshambiri
Dal- To make this salad, moong dal or chana dal is used. Since soaked moong dal is easily digestible and light on stomach I prefer to use this in the recipe.
Other main ingredients- Cucumber, carrots, fresh coriander, pomegranate arils(optional). These add fibre, flavour, vitamins and minerals to salad. Grated coconut is added for good fat and also adds a nutty taste to it. Also lemon juice for the acid part which adds a bit of tanginess to it. Add chopped green chillies if you are okay. When making for kids skip green chillies. I also like to add grated ginger for more flavour and it also adds to the digestive properties of this South Indian Moong Dal salad.
Spices- Black Pepper powder, Salt.
Tadka or Tempering- Rai, Mustard seeds, Curry leaves, Asafetida and Oil.
How to make Carrot Cucumber Koshambiri
- To make Hesaru bele Koshambiri or Moong Dal Koshambiri, soak moong dal for at least 1-2 hrs. Wash it nicely before soaking. Soaking softens the dal and makes it easily digestible. Soaked Yellow Moong dal is known to be very light on stomach and easily digestible when soaked for a long time
- When ready to make, discard the water in which dal was soaked. Leave dal on colander and let the extra water drain away.
Chop cucumbers in small cubes and grate carrot. Use fresh grated coconut in the recipe. Finely chop green chillies if using in the recipe and also grate ginger.
- In a mixing bowl add carrot, cucumber, moong dal, grated coconut, chopped green chillies and grated ginger, black pepper powder, lemon juice. Add salt only if serving immediately. If preparing it few hrs ahead of serving then add salt before serving as the cucumber will leave water.
- Now prepare tadka. Heat oil in a tadka pan, add mustard seeds. When seeds splutter add curry leaves.
- Add tadka to the salad and mix nicely. Chill the salad for at least 30 mins before serving. It tastes great!!
How long can we keep Koshambiri
It is best to consume it on the same day when you make it. The leftovers can be refrigerated in an airtight container. Finish it by the next day.
Also, whenever you make a big batch for parties or occasions do not add salt in the whole batch. Add only to the portion being served.
Koshambir Variations
- Make it only with Cucumber, known as Cucumber Koshambir or
- With grated carrots (use orange carrots) known as Carrot Koshambir.
- Use grated beetroot for Beetroot Koshambir.
- Maharashtrian style Koshambir has yogurt added.
Checkout other refreshing and light Summer salad recipes from the blog
Indian Kachumber, Raw Papaya and Mango Salad, Cucumber and Dill Salad, Watermelon Feta salad, Persian Shirazi salad and many more salad recipes HERE
Recipe Card
Moong Dal Koshambir
Ingredients
- ¼ cup Moong Dal
- 2 Cucumber about 1 cup chopped
- 1 Carrot about ½ cup grated
- ¼ cup Fresh Coconut grated
- 2 tbsp Pomegranate Arils or as required
- Handful of fresh Coriander leaves
- Juice of half Lemon
- 1-2 Green Chillies (as per taste) or as required
- ½" Fresh Ginger
- Salt as required
For Tadka
- ½ tsp Mustard seeds Rai
- 5-6 Curry Leaves
- 1 tsp Oil
Instructions
- Soak moong dal for at least 1-2 hrs. Wash it nicely before soaking. Soaking softens the dal and makes it easily digestible.¼ cup Moong Dal
- When ready to make discard the water in which dal was soaked. Leave dal on colander and let the extra water drain away.
- Chop cucumbers in small cubes and grate carrot.
- Use fresh grated coconut in the recipe.
- Finely chop green chillies and grate ginger.
- In a mixing bowl add carrot, cucumber, moong dal, grated coconut, chopped green chillies and grated ginger, black pepper powder, lemon juice. Add chopped coriander leaves.2 Cucumber, 1 Carrot, ¼ cup Fresh Coconut, 2 tbsp Pomegranate Arils, Handful of fresh Coriander leaves, Juice of half Lemon, 1-2 Green Chillies (as per taste), ½" Fresh Ginger
- Add salt only if serving immediately. If preparing it few hrs ahead of serving then add salt before serving as the cucumber will leave water.Salt as required
- Now prepare tadka. Heat oil in a tadka pan, add mustard seeds. When seeds splutter add curry leaves.½ tsp Mustard seeds, 5-6 Curry Leaves, 1 tsp Oil
- Add tadka to the salad and mix nicely. Chill the salad for at least 30 mins before serving.
Video
Notes
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Swati
Chhavi Lodha
Nice recipe and I liked the difference between marathi and Kannada version of the same dish and included other variations.
Swati
Thanks so much for the feedback!!