Kosambari is a big favourite in my house, although it is made primarily on festival days, which I now wonder why because this Moong Dal salad is simplicity at its best. Hubby, who is a Bengali, alsolutely loves this salad as well. I mean, there is nothing much not to like in this.. the nutty dal combined with the coolness of the cucumber, your really cannot go wrong with this.
Kosambari is an integral part of our traditional thaali meal. The recipe I have here is quite the traditional one. However, you can add some grated carrots to this to give it a bit of colour as well.
..Ease: Extremely Easy!
..Taste: Very Tasty! It’s more like a summer salad with the cucumber in it.
...Appearance: A bit simple for me, but add that carrot and it suddenly elevates the appearance.
..Pros: Simplicity and makes your tummy go aaahhh!!!
..Cons: Hmm… I can’t think of any. It’s healthy, easy… really.. no cons here folks.
..Would I make it again: Ah huh!
The first time I ever made the salad is for my post here, and I kept asking myself why it has taken me so long to do this. It is literally throwing a bunch of stuff in the bowl and mixing it up. It is a really healthy salad as well and can be had as it is. The cucumber makes it extra light and summery and so easy on the stomach.
Usually when we make this dish at home for the festival thaali, there is plenty left over. We do like making things in bulk, even if we serve up just a table spoon of it. As a leftover, it is always the first thing to get over in the next meal. A bit of a testament to how much this is adored in the household… and it tastes better once rested for a while and chilled.
This post is part of the series ‘The Kannadiga Thaali’ that covers recipes from Karnataka, primarily the north. I would love to have you share recipes, tips and tricks, anecdotes.. anything at all related to this cuisine. Do not forget to tag #TheKannadigaThaali.