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carrot cucumber kosambari
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5 from 3 votes

Kosambari Salad/ Carrot cucumber Kosambari

Kosambari -A very simple ,healthy and easy to make soaked lentil and fresh vegetable salad.
Prep Time10 minutes
Cook Time2 minutes
Course: lunch recipe, Salad, Side Dish
Cuisine: South Indian Cuisine
Keyword: carrot cucumber kosambari, kosambari, koshambari, koshmbir
Servings: 4 person
Author: Anjana Chaturvedi

Ingredients

  • 1/3 cup Yellow Lentil / Moong Daal (dhuli huee)
  • 2 Cucumber / Kheera / Kakdi
  • 2 Carrot / Gajar
  • 1/2 cup Pomegranate pearls /Anar ka dana optional
  • 1 Green Chillies / Hari Mirch
  • 2 tsp lemon juice
  • 2 tbsp Fresh Coriander / Cilantro / Hara Dhaniya

Tempering/ Tadka

  • 2 tsp Cooking Oil
  • 1/2 tsp Mustard Seeds / Rai *
  • 12 Curry Leaves / Kadi Patta
  • Pinch Asafoetida / Hing powder
  • 1/3 tsp White lentil/urad daal optional

Instructions

  • Wash moong daal and soak in enough water for 2 hours or minimum 30 minutes.
  • Now drain the water from the lentil and keep it in a strainer or colander for some time.
  • Peel and grate or finely chop the carrot and chop the cucumber and keep aside.
  • Take a deep mixing bowl and add the soaked lentil, chopped cucumber and carrot,pomegranate pearls chopped green chili and mix well(can add 3-4 tbsp grated coconut at this step)
  • Add lemon juice and chopped fresh coriander and mix well.

Tempering-

  • Heat oil in a small pan and then add the mustard seeds and the urad daal
  • when mustard seeds start crackling then add the asafoetida, dried red chili and curry leaves.
  • Add the tempering in the prepared salad and mix well.
  • Refrigerate the salad and serve chilled for best result.
  • Add salt just before serving, else cucumber will start releasing water because of the salt.
  • Serve Kosambari as a side dish or salad with your meal. You can also have this as a healthy breakfast with some toasted brown bread.

Notes

Note-
You can adjust the ratio of lentil and vegetables as per your choice and preference .