Moong daal kosambir (mooga dali kosambari)

Kosambir or kosambari or koshimbir are no-cooking, mix and match recipes with raw vegetables/lentils, are healthy and easy to make. I love to eat these occasionally when I become all health conscious and also when I don’t want to cook any complicated dishes.

When I was doing my bachelors in Belgaum, I used to go to my friend’s house to study. There I used to have one of the most amazing meals. My friend’s grandmom, Mrs Diwan, is a great cook. I absolutely loved her cooking. Though I liked all her dishes, her festival food was the best. I wish I had so much interest in cooking that time, I would have written down all her recipes. She used to prepare a moong daal kosambir which I absolutely loved. I don’t have her recipe with me, but I prepared this last week and it came out too good. This is my Aayi’s recipe.

See Vaishali’s version of this.

Ingredients:
½ cup yellow moong daal
1 tea spn grated coconut(optional)
½ cup grated carrot(optional)
½ cup grated cucumber(optional)
1 tbl spn lemon juice
3-4 green chilies
2-3 coriander leaves
A pinch asafoetida(optional)
½ tea spn oil
1 red chili
4-5 curry leaves
Salt

Method:
Soak daal for around 1hr. Discard the water and add carrot, cucumber, coconut, slitted green chilies to it. Add salt, lemon juice, chopped coriander leaves and mix well.
Heat oil and add mustard seeds. When they start popping, add curry leaves, asafoetida and red chili broken into pieces. Mix well.

Serves : 2-3
Preparation time : 10mins

23 thoughts on “Moong daal kosambir (mooga dali kosambari)”

  1. Thanks for reminding a forgotten koshimbir (Thats the Mumbai way – I donno what is it called i Konkani) . Very Nutricious and healthy. Will give it a try tonight.

  2. I love this Kosumbari Shilpa.I do the same way except adding hing, tastes delicious!:)

    Well,see you next week.Got lot packing to do.Have fun and enjoy the long weekend!

  3. Shilpa, This is my fav salad, I can eat it by the bowlfuls, cruncy, sweet n sour. yummy ! My aatya- who is originally from Mysore adds a finely grated or finely chopped red/green apple to it too.

  4. Simple, healthy and delicious! this is a “must-have” in kannada weddings. There is also a sweet koshimbir with soaked channa dal, grated coconut and sugar that is quite yummy too!

    cheers!

  5. wow…this seems very healthy and delicious with sour, hot, salty..little sweet combination…i will try this very soon…and take a break from the stove!

  6. Thanks to you all.

    Pelicano, usually this is served with rice and daal. I haven’t tried eating this with papad anytime. Sorry 🙁

  7. Thanks Shilpa for posting this !! A long-forgotten dish. My mom sometimes also make it like a usli – same ingredients, except that she did the “phanna’ and then added the dal and cooked it with very littly water- it shouldn’t become mushy though!!.Indeed a healthy alternative. She used to make this for “dhonpara khaan” to eat on our return from school.

  8. Hi Shilpa,
    Do we need to crush the green chillies that is put or just leave it there?
    Also one more thing, I think the search on your website is not working properly. I searched for kosambari here, but it displayed no results. But when I searched for it in google, it pointed me here 🙂

    –Ritha

  9. Hi lived in Bangalore for Ages, loved this, MissAmma’s Kosambri so much thought i’ll make it here in Chandigarh. Thanks. shall tryit tonight.

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