Moong Dal and Cucumber Salad (Kosambari)

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.

Prep Time 10 mins

Rest Time 4 hrs

Total Time 4 hrs 10 mins

Cooking Method: No-Cook

Cuisine: Indian

Courses: Salad, Sides

Difficulty: Beginner

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

Salad

1 Tbsp red onion (chopped fine)
1/4 tsp Fresh Serrano Chili (optional) (chopped in small removable pieces)
1/4 cups Moong Dal soaked till soft (3-4 hours)
1/4 cups fresh coriander
1 chopped cucumber

Dressing

1/4 teaspoons of salt
1/2 fresh squeezed lemon

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

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