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About this recipe
Kosambari or koshambari is an easy and healthy Indian salad made with carrots and lentils. This protein-rich salad is naturally gluten-free and vegan. This South Indian salad originates from Karnataka and is served as a side dish with main meals. It is called kosumalli in Tamil and koshimbir in Marathi.
Also called hesarubele kosambari, it is made using soaked yellow lentils and grated carrots. Coconut and lemon juice is added which gives it a slight sweetness and tang. The salad is dressed with a seasoning (tadka/tempering) made using curry leaves, black mustard seeds, and dried red chili.
It is very easy to make and is a part of not just everyday meals, but also festivals and celebrations. This salad is an integral part of festivals like Ram Navami and Ganesha Chaturthi.
Serve this refreshing and healthy dish as a side or enjoy it as a light meal. Read on for ingredients, instructions, and tips to make this healthy salad.
Ingredients
Carrots: Peel and grate the carrot for this dish.
Moong dal: Also called mung dal or yellow lentils, it is soaked and used in this salad.
Coconut: Grated coconut (fresh or frozen) is used to add a mild sweetness. If you are using frozen coconut, defrost it fully and then use it.
Other ingredients: Cilantro, lemon juice, and green chilies.
Seasoning: (Tadka/tempering) Coconut oil, mustard seeds, dried red chili, curry leaves, and hing.
Step-by-step instructions
Take the moong dal in a bowl and wash it once. Add one cup of water and soak the dal for 30 minutes. Drain all the water from the soaked dal and transfer it to a bowl (steps 1 and 2).
To this, add grated carrot, coconut, green chili, and cilantro. Mix well (steps 3 and 4).
Set it aside while you make the tempering. Heat oil in a small pan and add mustard seeds. Once it splutters, curry leaves, dried chili, and hing. Saute for a few seconds and turn off the heat (steps 5 and 6).
Add the prepared tempering to the dal-carrot mixture. Next, add lemon juice and salt. Mix well and serve immediately (steps 7 and 8).
Healthy and delicious Indian carrot salad.
Useful tips and variations
Add the salt and lemon juice just before serving. This will help the carrots stay crunchy and prevent the salad from getting watery.
Add finely chopped green mangoes for more flavor and taste.
Replace moong dal with chana dal and carrot with cucumber in this recipe.
More salad recipes
- Kachumber (authentic Indian cucumber salad).
- Cabbage salad (an Indian twist on the green goddess salad).
- Chana chaat (Indian chickpea salad).
FAQs
It is typically served as a side dish along with lunch. You can also serve it as an appetizer or enjoy it as a light meal.
Any leftover salad can be stored for up to one day in the refrigerator. If you are planning to make it ahead, do not add salt and lemon juice. This will prevent it from becoming watery.
Bonus
This koshambari salad is:
- healthy and protein-rich,
- naturally gluten-free and vegan,
- very delicious and easy to make.
If you liked this recipe, please don't forget to give a 5-star rating and leave a comment!
Recipe card
Kosambari / Moong Dal and Carrot Salad
Ingredients
For the salad:
- ¼ cup moong dal (yellow lentils)
- 2 carrots grated (approximately 1 cup)
- ¼ cup fresh coconut grated
- 1 small green chili deseeded and chopped (optional)
- 2 tablespoon cilantro chopped
- ½ lemon or lime
- ¼ teaspoon salt (adjust as per taste)
For the tempering:
- 1 teaspoon coconut oil
- ½ teaspoon mustard seeds
- 1 sprig curry leaves
- ¼ teaspoon hing
- 1-2 dried red chili
Instructions
Make the salad:
- Take the moong dal in a bowl and wash it once. Add around one cup of water and soak the dal for 30 minutes.
- Drain all the water from the soaked dal and transfer it to a bowl.
- To this, add grated carrot, coconut, green chili, and cilantro. Mix well and set it aside.
Make the tempering:
- Heat oil in a small pan and add mustard seeds.
- Once it splutters, curry leaves, dried chili, and hing. Saute for a few seconds and turn off the heat. Let it cool down slightly.
Finish the salad:
- Add the prepared tempering to the dal-carrot mixture. Next, add lemon juice and salt.
- Mix well and serve immediately.
Healing Tomato says
I remember my mother making this when I was young, so it brought back some memories. I tried this recipe and it came out so good! The carrots, dal and coconut are a perfect combination. The only difference is that I did make mine a little more spicy, lol.
Rachna says
I make this salad often. It is super nutritious and healthy, not to mention so fresh. I especially love the crunch from moong dal and fresh veggies.
Sarah Walker Caron says
That sounds amazing. The tempering in particular must add so much flavor to this. I haven't seen lentils prepared this way before — the moong dal only need to soak before using? Those are dried yellow lentils, right? How cool.
Shilpa says
Hi Sarah, Yes that's right. Moong dal is dried yellow lentils and it's only soaked in this recipe. Apart from the tempering (which takes literally a minute to get done), there is no cooking involved. I hope you give it a try soon 🙂
- Shilpa
Shilpa says
I love it for its freshness and crunch.
Shilpa says
I am so glad you enjoyed it 🙂
Gen says
The spicy chili, creamy coconut and fresh cilantro are such a winning flavor combo! I just loved this, thank you!
Devy says
Mung dal is my weakness. This salad gives me more ideas to enjoy my mung dal. And its so delicious. Definitely a keeper.