Kosambhari Salad


  • Boiled chickpeas
  • Diced cucumber
  • Grated carrot
  • Grated coconut
  • Grated dates
  • Green moong sprouts
  • Mixed seeds like sunflower and melon
  • Pinch of black pepper
  • Pinch of white pepper
  • Himalayan salt or rock salt
  • Juice of lemon
  • For the tempering – mustard seeds, urad dal, finely chopped ginger and green chilli and a few curry leaves


  1. In a bowl take some boiled chick peas.
  2. Add the dices cucumber and grated carrot to it.
  3. Next add the grated dates and dated coconut.
  4. Now add the green moong sprouts and the mixed seeds.
  5. Sprinke some balck pepper and a pinch of black pepper.
  6. Finally add some rock salt and lenon juice.
  7. Temper it on top with the curry leaves and the remaining ingredients.
Kosambhari salad
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