Crunchy Hulled Mung Bean Salad | Kosambari


My mom, like most moms in the world always made the yummiest food. She wanted my bro and me to be well-fed children (read fat kids! :P) which means that we hardly ever ate salads. This was among the few that she made at home. Others included different versions of this or sliced veggies sprinkled with salt and pepper! Not until late in life did I learn that salads can have creamy dressings and meat and eggs!

Don’t get me wrong; these new salads (new for me) are very tasty but when mom makes this, I think “Whoa! That’s one truly low calorie salad!”  What’s more, it’s also vegan.

Enjoy this simple salad, a hand-me-down recipe from mom:

Mung Bean Salad | Kosambari

Crunchy Hulled Mung Bean Salad | Kosambari

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Crunchy Hulled Mung Bean Salad | Kosambari


  • 1/2 cup hulled mung bean/ split yellow moong dal
  • 1 cup finely chopped cucumber
  • 1/2 cup grated carrot
  • 2 tbsp chopped coriander/cilantro
  • 4 tbsp of fresh grated coconut (optional)
  • Juice of half a lemon
  • For Dressing
  • 1 tbsp oil
  • 1/4 tsp mustard seeds
  • 1 tsp finely chopped green chili
  • 1 tsp chopped curry leaf
  • Pinch of asafoetida/Hing


  1. Soak the mung beans in water for 3-4 hours. Drain the excess water and set aside.
  2. Heat oil in a small pan; add mustard. Let it crackle.
  3. Add asafoetida, chopped green chili and curry leaves. Set aside.
  4. Add all the ingredients for the salad in a bowl.
  5. Pour the dressing onto the salad.
  6. Mix well and serve.

My Take:

Let the salad sit for at least 15 (Maximum of 30 min) min before serving. It helps the mung beans and the cucumber to absorb flavours.



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