Name: Steamed Kosambari (Moong Dal Salad)
Yield: 4 servings
Ingredients: Moong dal, yellow split — ½ cup, soaked 2 h (100 g); Carrot — grated (60 g); Cucumber — finely chopped (80 g); Coconut, fresh grated — 3 tbsp (30 g); Lemon juice — 1 tbsp (15 ml); Coriander leaves — 2 tbsp (8 g); Rock salt (sendha namak) — ⅓ tsp (2 g); Ghee (cow) — 1 tsp (5 g); Mustard seeds — ¼ tsp (1 g); Curry leaves — 6 (1 g)

Method

How to cook it

Step 1: Steam soaked moong 6 minutes until just soft.
Step 2: Toss with carrot, cucumber (lightly steamed for elders), coconut, lemon, coriander, salt.
Step 3: Temper ghee, mustard, curry leaves.

Nutrition

Per serving, estimated

134kcal

Energy

6.6g

Protein

4.1g

Fat

17.8g

Carbohydrate

3.6g

Fibre

0.5g

Salt

Where the energy comes from

Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g

Estimated from IFCT 2017 / USDA composition tables; not for clinical use.

Also good this season

Vol I · Mar 1

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Jau (Barley)–Moong Savoury Porridge

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Pitta
Kapha

184 kcal6.5 g proteinSoft porridge

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Vol I · Mar 2

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Lauki–Chana Dal

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162 kcal7.1 g proteinSoft

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Vol I · Mar 3

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Karela with Jaggery & Fennel (Soft)

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Vol I · Mar 4

March

Holi Thandai (warm or room temperature)

Evening · DrinkSpring–summer

Vata
Pitta
Kapha

224 kcal8.6 g proteinSmooth liquid

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Steamed Kosambari (Moong Dal Salad)

What you need

How to cook it

Per serving, estimated

Where the energy comes from

Variations & further ideas

More from Evening Snacks (Steamed, Baked & Light)

Khandvi (Soft Gram-Flour Rolls)

Steamed Arbi Patra (Colocasia-Leaf Rolls)

Moong Sundal (Soft)

Baked Vegetable Handvo

Also good this season

Jau (Barley)–Moong Savoury Porridge

Lauki–Chana Dal

Karela with Jaggery & Fennel (Soft)

Holi Thandai (warm or room temperature)

Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Moong dal, yellow split	½ cup, soaked 2 h	100 g	500 g
Carrot	grated	60 g	300 g
Cucumber	finely chopped	80 g	400 g
Coconut, fresh grated	3 tbsp	30 g	150 g
Lemon juice	1 tbsp	15 ml	75 ml
Coriander leaves	2 tbsp	8 g	40 g
Rock salt (sendha namak)	⅓ tsp	2 g	10 g
Ghee (cow)	1 tsp	5 g	25 g
Mustard seeds	¼ tsp	1 g	5 g
Curry leaves	6	1 g	5 g