Kosambari is a south Indian salad made with lentils. This healthy, delicious salad is traditionally served as an accompaniment and is a part of every festival in a Kannada household. Crunch from carrots, tangy from lemon, mild sweetness from coconut when combined with earthiness of lentils creates magic on your tastebuds.



Healthy and delicious kosambari



Mung dal (split green gram) – ½ cup
Carrot – 1 medium, grated
Coconut – ¼ cup, freshly grated
Green chilli – 1, finely chopped or as per taste
Oil – 1 tsp
Mustard seeds – ½ tsp
Urad dal (split black gram) – ½ tsp
Curry leaves – 4-5
Asafoetida (hing) – a pinch
Salt to taste
Juice of ½ a lemon
Coriander leaves for garnish


  1. Soak 1/2 cup moong dal for 1 hour. Wash it thoroughly and drain all the water
  2. Mix together the soaked dal, grated carrot, coconut and green chilli
  3. To prepare tempering, heat oil in a small pan and add mustard seeds. Let it crackle
  4. Add urad dal and sauté for a few seconds. Add hing and curry leaves. Turn off the flame
  5. Add this tempering to the dal mixture
  6. Just before serving add salt and lemon juice
  7. Garnish with coriander leaves and serve


  • Make sure you add the salt and lemon juice just before serving
  • You may skip adding green chillies