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Moong Dal and Cucumber Salad (Kosambari)

Usha Martin 0 Comments
Servings: 4 Total Time: 4 hrs 10 mins Difficulty: Beginner
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Brighten up your day with this Moong Dal and Cucumber Salad (Kosambari)—a refreshing South Indian dish that combines protein-packed moong dal with crisp cucumbers, tangy lemon, and a touch of spice for a healthy and vibrant salad!
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Moong Dal and Cucumber Salad (Kosambari) is a South India salad which typically include some type of soaked lentils or split peas. In today’s recipe, soaked split moong dal is used.

This dal is widely used in Indian cooking as it is high in protein and digests easily. While you can mix this bean with so many vegetables to make a salad. I like to keep it simple by using cucumber, red onion and cilantro.

This salad is seasoned with tempered mustard seed, green chili, salt and a fresh squeeze of lemon. It is nutritious and refreshing.

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Authentic Flavor

Moong Dal and Cucumber Salad (Kosambari)

Cooking Method: Cuisine: Courses: , Recipe Keys: Gluten Free L Low Fat Vegetarian
Difficulty: Beginner Prep Time 10 mins Rest Time 4 hrs Total Time 4 hrs 10 mins
Servings: 4
Best Season: Suitable throughout the year

Description

This Moong Dal and Cucumber Salad (Kosambari) offers a delightful crunch from fresh cucumber and red onion, combined with the nutty flavor of soaked moong dal, all enhanced by a zesty lemon squeeze and a hint of spiciness for a perfectly balanced, refreshing taste.

Ingredients

Cooking Mode Disabled

Salad

Dressing

Instructions

  1. Combine all ingredient 1-4

  2. Add Lemon and Salt just before serving.

  3. Toss and serve

Nutrition Facts

Servings 4

Amount Per Serving
Calories 17.55kcal
% Daily Value *
Total Fat 0.13g1%
Saturated Fat 0.03g1%
Sodium 148.17mg7%
Potassium 144.09mg5%
Total Carbohydrate 4.37g2%
Dietary Fiber 0.86g4%
Sugars 1.9g
Protein 0.85g2%
Vitamin A 7.36 IU
Vitamin C 9.04 mg
Calcium 16.96 mg
Iron 0.35 mg
Vitamin E 0.07 IU
Vitamin K 17.61 mcg
Thiamin 0.03 mg
Riboflavin 0.03 mg
Niacin 0.14 mg
Vitamin B6 0.04 mg
Folate 11.51 mcg
Phosphorus 24.5 mg
Magnesium 12.53 mg
Zinc 0.19 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Add Salt and Lemon Last: To keep the vegetables crisp, add the salt and lemon juice just before serving. Adding them earlier may cause the vegetables to wilt.

Soaking Time: Ensure the moong dal is soaked for 3-4 hours to soften it properly. This step is crucial for the best texture in the salad.

Variations: Feel free to experiment with other vegetables like grated carrots, diced bell peppers, or corn for added texture and flavor.

Keywords: moong dal salad

Frequently Asked Questions

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How long can I store the Moong Dal and Cucumber Salad?

The salad is best served fresh. If you need to store it, keep it in the refrigerator and add the salt and lemon just before serving. It can be stored for up to 1 day.

Is there a substitute for fresh Serrano chili?

If you prefer a milder salad, you can omit the Serrano chili or use a milder chili pepper. Alternatively, you can use a pinch of red chili flakes for a similar heat.

Can I prepare this salad ahead of time?

You can prepare the ingredients ahead of time and don't add the lemon and salt until just before you  serve.  Mixing  them just before serving to keep the vegetables fresh and crisp.

Can I add protein to this salad?

If you want to add more protein, you could include ingredients like tofu or cooked chickpeas. However, this would change the traditional nature of the salad.

What can I serve this salad with?

This salad makes a great side dish with Indian meals, particularly with dishes like dosa, idli, or rice. It also pairs well with grilled vegetables or as a refreshing addition to a light lunch.

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