Eat This High-Protein Salad for Gut Health & Glowing Skin ✨
Recipe Information
Kosambari
Cultural Context
Kosambari is a traditional South Indian salad made primarily with split moong dal and fresh vegetables. It is often served as a refreshing side dish during meals, especially in festive occasions and weddings. This dish highlights the use of raw ingredients, celebrating the vibrant flavors of vegetables and legumes. Today, it is enjoyed across India and has found its way into various modern diets for its health benefits and simplicity.
split moong dal
🥗Healthier: quinoa
💰Cheaper: chickpeas
Quinoa is a protein-rich alternative, while chickpeas are more affordable.
cucumber
🥗Healthier: zucchini
💰Cheaper: celery
Zucchini provides a similar texture, while celery is cost-effective.
green chili
🥗Healthier: jalapeño
💰Cheaper: bell pepper
Jalapeño offers heat, while bell pepper is milder and less expensive.
Rinse and soak 1/2 cup yellow moong dal and 1/2 cup chana dal separately in water.
Soak the moong dal for at least 30 minutes and the chana dal for at least 1 hour.
Drain the soaked lentils and rinse them once.
Chop cucumbers into small pieces and add 1 cup to the bowl with soaked moong dal.
Chop 1 tbsp of green chili and add to the bowl.
Cut open a pomegranate and add 1 cup of arils to the bowl.
Add 1 cup of grated coconut to the mixture.
Chop 1/4 cup of coriander leaves and add to the bowl.
Add 2 tbsp of lemon juice and 1 tbsp of grated ginger to the mixture.
Mix all the ingredients well, adding salt only at the time of serving.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
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