This Kosambri salad is one made of yellow moong dal, cucumber, pink onions, and freshly grated coconut. It is a very typical Karnataka dish eaten at the beginning of a meal, with, or at the end of a meal. Usually served at weddings, festivals or simply at home to compliment other dishes. It is vegan and vegetarian.


Soak the yellow moong dal in cold water for an hour and drain. Grate the coconut and carrot. Finely chop the cucumber, onion, coriander and chilli, or cut them into ribbons. Mix all the ingredients in a bowl and season with salt and lemon juice. Let it sit for 5 minutes and serve.

Kids in the Kitchen

Get the kids to soak the beans, and grate the carrot. If you’re using fresh coconut they’ll love grating that, too. They can juice the lemons using a squeezer or by using their hands, fishing out any stray pips.