Koshimbir/ Kosambir
A light, refreshing, and protein-rich salad made with soaked split yellow moong dal, fresh vegetables, and a tempering of mustard seeds and curry leaves. This traditional Maharashtrian/ South Indian dish is easy to prepare, easy to digest, and packed with flavor — perfect as a side for any Indian meal or a quick standalone snack on a warm day.
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.