Kosambari is a fresh Indian legume salad that makes a great appetizer or snack. The special thing about this salad is the mixture of vegetables used and the seasoning of curry leaves and mustard. In the following we will show you how to prepare kosambari with grated carrots, cucumber, mango and coconut flakes.
The legumes used in traditional Kosambari are split bengal gram. These lenses have many names. Depending on your area, you may find them at your local grocery store as:
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divided Bengali gram
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small yellow lentils
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split moong dal
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split mung beans
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shared green gram
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mung dal
They look like very small yellow (or green) split lentils. If you can’t find them, you can also opt for bean sprouts.
In the classic Kosambari recipe, you let these lentils soak for a few hours and then eat them without further cooking. We’ve tested this technique, but prefer to toast the lentils. Let’s explain why we decided to change the classic recipe in this way.
Reason number one: The taste. All legumes contain a compound called saponin. If you’ve ever eaten raw beans or lentils and thought they tasted a little like soap, you have saponins to thank. You can minimize this flavor by rinsing the beans thoroughly, but ultimately only cooking will eliminate it.
Reason number two: food safety. Eating raw legumes can cause a compound called lectin[1]. Furthermore, we cannot assume that the name brand beans out there are all organic and made without the use of toxic chemicals.
To keep you happy, content and safe, We decided to toast the lentils just enough to cook them but still crispy. The lentils used here are very small, so 3 minutes cooking time was enough.
Overall, our Carrot Kosambari is a delicious and refreshing salad that you can serve as an appetizer with other Indian dishes. Without soaking, it takes less than 10 minutes to assemble.
frequently asked Questions
Should I use fresh or dried coconut in Kosambari?
As an ingredient for kosambari, you can use either fresh or dry grated coconut. When it’s in season, buy a fresh coconut and grate it yourself. It’ll taste better, and you’ll have some tasty coconut milk as a bonus.
What kind of lenses should I use in Kosambari?
Split Bengal gram lenses are the classic choice in Kosambari. Other names of these lenses are:
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small yellow lentils
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split moong dal
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split mung beans
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shared green gram
Can I use bean sprouts in Kosambari?
Kosambari is made with split mung beans. If you can find the lentils in their unsplit form, you can buy them and germinate them.
To germinate mung beans, soak them in water for 6-8 hours. Drain the water completely and keep the container covered and away from light. You should note that the beans will sprout within 24 hours, but it may take a little longer depending on the climate. You can wait a few more days if you want larger sprouts, but remember to fill the container with water and then drain it at least once a day.
Of course you can also buy pre-germinated beans.
Another option in Kosambari is to use the full mung beans without sprouting. If so, we recommend you soak them for 2 hours and then cook them as in our recipe above. This will remove the strong taste of saponins and get rid of the harmful lectins Compound found in raw beans.