Kosambari Recipe | Kosambari Salad | Moong Dal Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A traditional South Indian salad of soaked moong lentils combined with cucumber, fresh coconut, and herbs, finished with a tempering of mustard seeds and curry leaves. It's light, fresh, and flavorful.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ¼ cup moong dal ((hulled & split moong lentils))
- water (– as needed to soak moong dal)
- 1.5 cups cucumber (– finely chopped)
- 3 tablespoons coconut (– grated)
- ½ teaspoon or 1 green chili (– chopped)
- 2 tablespoons coriander leaves (– chopped (cilantro))
- ½ teaspoon lemon juice (or add as required)
- salt (as required)
- 2 teaspoons oil
- ½ teaspoon mustard seeds
- 1 pinch asafoetida ((hing))
- 5 to 6 curry leaves (– chopped or kept whole)
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 302mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 96mg
- Calcium
- 19mg
- Iron
- 0.82mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 302MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.