Koshimbir
The Split Moong Dal Salad That Feels Like Home
You know those dishes that don’t just taste good, but feel good? The kind that transport you to a summer afternoon at your grandmother’s house or bring back the quiet comfort of a family lunch spread? For me, that’s Koshimbir, specifically the Split Moong Dal kind.
Koshimbir is the kind of food that reminds you why Indian home cooking is so powerful, simple ingredients, nourishing flavors, and deep-rooted tradition in every bite.
So… what is Koshimbir anyway?
In my home, and in many Maharashtrian homes, Koshimbir is just a lovely word for salad. But it’s not the boring lettuce-tomato kind — it’s fresh, crunchy, spiced just right, and often includes that signature tadka (tempering) of mustard seeds, curry leaves, and hing sizzling in hot oil. That one step alone takes it from “salad” to soul food.
There are a dozen ways to make it, with cucumber, tomato, peanuts, even curd. But the version closest to my heart (and stomach) is the Split Moong Dal Koshimbir. It’s bright, tangy, a little sweet, and deeply nourishing, the kind of thing that makes you feel lighter and full at the same time.
Why I Love the Split Moong Dal Version
Let me paint a picture: it starts with split yellow moong dal, soaked until just soft. It’s the quiet hero of the dish — humble, high-protein, easy on digestion, and somehow always comforting. Then come the fun bits — grated coconut, crisp cucumber, carrots, and (my personal must-add) raw mango for that perfect tang. And when you think it can’t get better, pomegranate seeds pop in for a juicy surprise.
But the magic moment? That tiny tadka you pour over everything — mustard seeds dancing in hot oil, curry leaves crackling, a pinch of hing infusing everything with warmth. It smells like home. Every single time.
How I Make It (and How You Can Too)
Koshimbir/ Kosambir
Ingredients
- 1 cup split yellow moong dal soaked for 2–3 hours and drained
- ¼ cup cucumber
- ¼ cup tomato
- ¼ cup onion
- 2 tablespoons fresh coriander chopped
- 1 tablespoon raw mango finely chopped
- 1 tablespoon green chillies chopped (adjust to taste)
- ¼ teaspoon black pepper or according to taste
- Salt to taste
- 1 teaspoon lemon juice
Tempering
- 1 teaspoon peanut oil
- ½ teaspoon mustard seeds
- 10 –15 fresh curry leaves
Optional
- a pinch of hing asafoetida
- capsicum
- carrot
Instructions
- Soak the moong dal in water for about 2–3 hours. Once it’s plump and tender, drain it completely.
- In a mixing bowl, combine the dal with all your chopped veggies, green chillies, raw mango, coriander, salt, black pepper, and lemon juice.
- Heat oil in a small pan. Add mustard seeds and wait till they pop. Toss in the curry leaves (they’ll crackle beautifully) and hing, if using.
- Pour the hot tempering over the salad — this moment is honestly the best part, the smell alone is chef’s kiss.
- Mix everything gently and let it sit for 5–10 minutes so all the flavors come together.
When Do I Serve It?
In my kitchen, it shows up whenever I want something light yet filling. It’s perfect for hot summer lunches, those “I want to eat clean but tasty” days, or as a cheerful side on a festive thali. I’ve even packed it for picnics and late-night study sessions (it’s the kind of salad that makes you feel good, not sad).
And if you’ve got leftover cooked dal? Toss it in. Got some pineapple or apple? Go wild. Koshimbir is forgiving and flexible — just like any good home recipe.
It’s More Than a Salad
Koshimbir isn’t just a dish for me — it’s a quiet celebration of how Indian food brings balance to life. Protein, fiber, freshness, spice, comfort — all on one plate. You don’t need fancy tools or five hours in the kitchen. You just need ingredients that speak to you, and maybe a small moment to pause and enjoy what you’ve created.
So if you’re looking to try something deeply Indian, deeply nourishing, and deeply real — this salad is a wonderful place to start.
Have you ever tried Koshimbir? Do you make it differently in your home? I’d love to hear about your version — food stories are always better when shared. 💛
P.S. If you try the raw mango version, let me know — it’s a small twist that makes a big difference.
