About this Recipe
No menu during an auspicious function like a wedding or pooja is complete without this important dish i.e. Kosambari. It has a unique fresh taste, and even call it lentil salad. It is also an important dish in the cuisine of Maharashtra, Tamil Nadu, Telangana and even Karnataka.
It can be prepared both sweet and savory and has many different recipes. It is always prepared right before a meal is served, so the ingredients added do not start releasing water due to the salt and lemon added to the dish.
It is super simple, easy and healthy and is also rich in protein and fiber content. Thus, it is great for those who are trying to lose weight. One can also mix in things like nuts, pomegranate seeds, grated carrot etc. to make it more appealing for kids.
Here we are presenting the original recipe as given in Bhaga Shastra along with the ingredient measurements also as given in the shastra.
Bhaga shastra gives ingredient measurements in measurement systems used in ancient times. Hence please use the conversion guidelines below to convert it into modern measurement systems. When giving this recipe, we are not rounding any measurements in the modern units, so as to avoid any deviations from the Bhaga Shastra.
Bhaga Shastra Units Conversion
1 Padi – 1500 gms or 1.5 kgs approx.
1 Palam – 35 gms approx.
1 R.e (Rupee Equivalent) – 4.8 gms approx.
- Preparation time: 30 minutes (soaking time 15mins approximately)
Cooking time: 5 minutes
Total time: 35 minutes
Servings : 3 servings
Cuisine : Maharashtrian Dish
Yellow Moong Dal 187.5gm (⅛ Padi)
Medium sized lemon 1 no.
Salt 8.75 gm (¼ Palam)
Cucumber 35 gm (1Palam)
Grated coconut 70 gm (2 Palam)
Ghee and oil mix 35 ml (1Palam)
Asafoetida/Hing 0.3 gm (1/16) R.e)
Mustard 8.75 gm (¼ palam)
Urad dal 1 gm (Kallaraikal palam)
Red Chilly 4.3 gms (Araikal (⅛) palam)
- Soak the moong dal in water for 15 minutes and then drain the water. Make sure there is no water in the dal and then shift it to a lead coated vessel.
- Take the cucumber and peel the skin and remove the seeds.Then scrape it into fine pieces like rice and mix it with the dal.
- Choose a juicy lemon. Squeeze the lemon and remove the seeds . Add the lemon juice to the dal.
- Add the powdered salt to the dal and mix it.
- To this add the grated coconut and mix well.
- Heat the oil in a ladle. (in those days iron ladles were used for
- Take the solid asafoetida and put it in the heated oil and fry it. Once that is done, powder it and sprinkle it on the dal and mix it.
- In the same heated oil put the mustard and allow it to splutter. Then add the small pieces of red chillies and urad dal. Once they turn brown put this seasoning on the dal. However, don’t mix it immediately. We can mix it at the time of serving.
Note: Instead of lemon and cucumber you can use raw mango too.
Peel the raw mango, slice it into fine pieces and add to the kosambari. Some people put ground black pepper also in the mix.
Step by step Instructions
Soak the moong dal in water for a few minutes.
Drain the water. Make sure there is no water in the dal and then shift it to a lead coated vessel.
Choose a big juicy lemon. Squeeze it and remove the seeds. Add the lemon juice in the dal and mix it.
Now add the salt and Mix well
Take the cucumber, peel the skin and remove the seeds.Then cut it into fine pieces
Mix the cucumber and grated coconut in the dal.
Now add the seasoning to the mix.
Mix everything well. Now the delicious Kosambari is ready to serve.