Kosambari (South Indian moong dal and cucumber salad)
A fresh, crunchy Karnataka salad of soaked moong dal, cucumber, carrot and coconut with a quick cumin and curry leaf tadka.
- Time20 min plus 1 hr soaking
- LevelEasy
- Costabout £0.55 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 131kcal
- 12.3gcarbs
- 4.8gof which sugars
- 7.5gfat
- 3.8gsaturates
- 4.7gprotein
- 5.2gfibre
- 0.9gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Rinse the dal well in a sieve. Cover with plenty of cold water and soak for 1 hour, until the grains are softened but still hold a bite.
60 min - 2
Drain the dal thoroughly and tip it into a large bowl.
- 3
Add the cucumber, carrot, coconut, chilli, coriander and salt and mix.
- 4
Heat the oil in a small pan over a medium heat. Add the cumin seeds. When they sizzle and darken slightly, after about 30 seconds, add the curry leaves and take the pan off the heat.
0 min 30 s - 5
Pour the sizzling oil over the salad and toss it in.
- 6
Squeeze over the lemon juice, mix again and taste for salt. Serve within an hour so the vegetables stay crunchy.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
