5 Ingredients or Fewer

Kosambri - Lentil Salad

November 12, 2018
0 Ratings
Photo by smithasindagi
  • Prep time 15 minutes
  • Serves 6
Author Notes

A fresh summer salad made of Moong beans, cucumber and coconut to balance out the spicy curries and Sweets on the plate. Typically made during South Indian Festivals and celebrations —smitha

What You'll Need
  • Soak Split Moong Beans for 30 mins
  • 1 cup Split Moon bean lentil
  • Garnishing
  • 4 sprigs Cilantro
  • 1/2 teaspoon Shredded coconut
  • 1 1/2 cups Finely Chopped Persian cucumber
  • 1/4 teaspoon Table Salt
  • 1/2 cup Finely Chopped Red Onion
  1. Soak 1 cup Split Moong beans, also called moong daal for 30 mins or max upto 2 hrs.If you wish to soak for more for any reason ,do keep it in the fridge . You will find the packet in any Indian store which says Moong Daal
  2. Drain the water from the Soaked split moong beans. They are now soft yet crunchy to eat them raw
  3. Finely chop Persian cucumber, Red Onions and Cilantro
  4. Take half cup of Shredded coconut or Frozen coconut. You will find in most Asian food stores , de freeze it for 30 mins
  5. Combine drained split moong beans, cilantro, chopped cucumber, Red Onion and salt to taste. Salt may be added just before consuming so that the salad doesn't run watery

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