How to make Moong Daal Koshimbir - A nutritious salad of soaked moong dal, cucumbers, coconut and coriander leaves.

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Split Skinless Green Gram, Scraped Coconut (कसा हुआ नारियल)

Cuisine : Maharashtrian

Course : Salads

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Moong Daal Koshimbir Recipe Card

Moong Daal Koshimbir

The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Moong Daal Koshimbir Recipe

  • Split Skinless Green Gram soaked 3/4 cup

  • Scraped Coconut 2 medium

  • Green chillies finely chopped 1 teaspoon

  • Scraped coconut 3 tablespoons

  • Salt to taste

  • Lemon juice 1/2 tablespoon

  • Ghee 1 1/2 tablespoons

  • Cumin seeds 1/2 teaspoon

  • Asafoetida 1/4 teaspoon

  • Fresh coriander leaves chopped 1 tablespoon


Step 1

Peel and grate the cucumbers and put in a bowl.

Step 2

Drain and add moong dal along with green chillies, coconut, salt and lemon juice and mix.

Step 3

Heat ghee in a small non-stick pan, add cumin seeds and asafoetida.

Step 4

Add the tempering to the cucumber mixture and mix well.

Step 5

Serve garnished with coriander leaves.