Kosambari Salad Recipe
Kosambari is a traditional Indian salad with pulses, cucumber, and peanuts. Learn the cucumber kosambari salad recipe.
Servings: 4
Calories: 298kcal
Equipment
- Saucepan
- Salad Mixing Bowl
Ingredients
- 2 Cup diced cucumber
- ½ Cup yellow moong dal
- ⅓ Cup roasted peanuts, crushed
- ⅓ Cup grated coconut
- 1 green chilli chopped
- 2 tablespoon chopped fresh coriander
- 2 tablespoon pomegranate pearls
- 1 teaspoon cumin powder (jeera powder)
- 1 teaspoon black pepper powder or to taste
- 1 ¼ teaspoon salt or to taste
- 2 tablespoon lemon juice
Ingredients For Tempering
- 30 ml sesame oil
- 1 teaspoon mustard seeds (rai)
- 1 tablespoon curry leaves
Instructions
- Rinse and soak yellow moong dal for 1 hour in water. Cook it in salted water till al dente. Transfer to a colander and set aside to cool down.
- Combine diced cucumbers, crushed peanuts, grated coconut, boiled moong dal, green chilli, salt, sugar, and spices. Gently toss them.
- Heat oil in a small tadka pan. Add black mustard seeds, curry leaves, and once the seeds start popping, pour this tadka over the salad.
- Add lemon juice, pomegranate, and chopped fresh coriander. Toss Kosambari Salad gently. I
- Kosambari Salad is ready to serve.
Notes
- You can make a Kosambari with green moong dal or sprouts as well.
- For tempering, you can use groundnut, coconut or sesame oil. Do not use ghee or mustard oil.
Nutrition
Calories: 298kcal | Carbohydrates: 25g | Protein: 12g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Sodium: 830mg | Potassium: 271mg | Fiber: 6g | Sugar: 4g | Vitamin A: 401IU | Vitamin C: 155mg | Calcium: 75mg | Iron: 2mg