Kosambari or Kosmalli as it is known in Tamil households, is a festival food and it’s typically made with yellow lentils and cucumber. In this colorful and fun twist on the classic, beetroot, carrot, pomegranate and cilantro come together to give it a rainbow hue and a delicious depth of flavor.
Don’t restrict yourself to the veggies mentioned below. You could get creative and include anything from sprouts to purple cabbage.
- Moong Dal / Yellow Lentils – 1/4 cup
- Cucumber – 2 small finely chopped (about 1 cup)
- Carrots – 2 medium grated (about 1/2 cup)
- Beetroot – 1 small grated (about 1/2 cup)
- Pomegranate – 1/3 cup
- Grated Coconut – 1/3 cup
- Chopped Coriander – 1/4 cup
- Lemon – 1/2
- Coconut oil – 2 tsps
- Mustard seeds – 1 tsp
- Green Chili – 1 small, finely chopped
- Hing – a small pinch
- Curry leaves – a few, torn
- Wash and soak the moong dal for 45 mins to 1 hour until soft but firm. Drain and keep aside.
- Into a big bowl, toss the drained moong dal, chopped cucumber, grated beetroot, grated carrots, grated coconut, pomegranate arils and coriander leaves. Add salt and squeeze the lemon. Give it a good mix.
- Heat the coconut oil, add the mustard seeds, hing and green chillies. Throw in the curry leaves once the mustard seeds have spluttered and pour it over the salad. Mix well. Adjust for salt and lemon juice.
- Serve at room temperature or chilled.