National Dishes of the World

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Kosambari
Photo: Pamri, Public domain, Wikimedia Commons

salad vegan for the recipe below

Kosambari

ಕೋಸಂಬರಿ (kōsambari)

A salad from Karnataka of soaked split mung beans, cucumber, carrot and coconut, finished with a mustard-seed tempering.

Eaten in: India regional

Prep
15 min
Cooking
2 min
Resting
2 h
Total
2 h 17 min
Servings
4

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About the dish

Kosambari is a light salad from the southern Indian state of Karnataka, made from split mung beans (moong dal) or chana dal that are soaked but not cooked. The pulses are mixed with finely diced cucumber, grated carrot, fresh coconut, green chilli, coriander and lemon juice, and finally a hot oil tempering of mustard seeds, curry leaves and a pinch of asafoetida is poured over. It is crunchy, fresh and rich in protein. Kosambari often accompanies festive meals served on a banana leaf and weddings.

Main ingredients

  • split mung beans (moong dal)
  • cucumber
  • carrot
  • coconut
  • lemon
  • mustard seeds

The “vegetarian” and “vegan” labels refer to the recipe shown, not to every version of the dish.

India: A salad associated above all with Karnataka; similar salads are made in other Indian states.

We show dishes associated with a country, not official national dishes; “national dish” and “culinary symbol” are used only with a basis. What do the labels mean?

More: Wikipedia (en)

Recipe

Kosambari

https://foodmap.ominuvo.com/dish/kosambari

Ingredients

4 servings

4 servings

  • Traditionally: fresh coconut; here: fresh coconut or soaked desiccated coconut

The ingredients of this recipe contain none of the allergens on our list (gluten, milk, eggs, nuts, fish and seafood, soy, sesame). Based on the ingredients of this recipe – no substitute for checking labels.

Method

  1. Rinse the mung beans, cover with cold water and soak for about 2 hours until softened, then drain well.

  2. Finely dice the cucumber, grate the carrot, chop the chilli and coriander and mix with the beans, coconut, salt and lemon juice.

  3. Heat the oil, add the mustard seeds and, when they pop, the curry leaves and asafoetida; pour over the salad and toss.

From the same kitchen