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high protein Bengal gram dal salad crisp chana dal kosambari
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South Indian Bengal Gram Dal Salad (Chana Dal Kosambari)
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

A crisp, high-protein South Indian lentil salad made with soaked split Bengal gram, cucumbers, coconut, and aromatic tempered spices.

Course: High-Protein Snack, Salad, Side Dish
Cuisine: Indian
Diet: Gluten Free, Vegan
Keyword: Bengal Gram Dal Salad, chana dal salad, kosambari, south indian sundal, vegan protein salad
Servings: 4
Calories: 180 kcal
Author: Uppada Lakshmi
Ingredients
Dal Base & Fresh Produce
  • 1 cup 200g Bengal gram dal (split chana dal), rinsed clean
  • 3 cups 720ml filtered water, for soaking
  • 1 cup 130g English cucumber, finely diced (peel on)
  • 1/3 cup 50g red onion, finely diced
  • 1/2 cup 45g fresh coconut, finely grated
  • 1 to 2 small Indian green chilies seeded and finely minced
  • 1 teaspoon 5g fresh ginger root, finely grated
  • 1/4 cup 10g fresh cilantro leaves and tender stems, finely chopped
Tempering (Tadka & Seasoning)
  • 1 tablespoon 15ml coconut oil or unrefined peanut oil
  • 1/2 teaspoon 2.5g black mustard seeds
  • 1 small dried red whole chili broken in half
  • 1/8 teaspoon 0.5g asafoetida (hing) powder
  • 8 to 10 fresh curry leaves roughly torn
  • 1 tablespoon 15ml fresh lime juice (approx. 1/2 medium lime)
  • 1/2 teaspoon 3g fine sea salt, adjust to taste
Instructions
  1. Rinse & Soak: Rinse chana dal three times. Soak in 3 cups of water for 2 hours until grains break cleanly under a fingernail. Drain completely in a colander.
  2. Par-Boil (Optional): Drop drained dal into 4 cups of salted boiling water for 8 minutes until tender but firm. Drain and spread onto a clean towel for 5 minutes.
  3. Combine Base: In a large bowl, mix dried dal, cucumber, onion, coconut, green chili, ginger, and cilantro.
  4. Bloom Tempering: Heat oil in a tempering pan over medium. Add mustard seeds until crackling (10 seconds), then add asafoetida, dried chili, and curry leaves. Remove from heat immediately.
  5. Dress & Toss: Pour sizzling tempering oil over the dal mixture. Add lime juice and fine sea salt. Toss thoroughly and serve immediately.