Cosamberi is a delicious raw food article, balancing for vāta, pitta and kapha.  It nourishes the body. It is light, easy to digest and facilitates bowel movement.

Preparation – 1h 20 minutes

Serves 4 – side dish



½ cup/100g split moong dāl

1 heaped cup/80g fresh coconut, finely grated or ½ cup dried coconut

1 large/100g carrot, finely grated

1 Tbsp + 2 tsp/25ml lemon juice – divided

⅓ cup/15g coriander leaves, finely chopped

½ tsp fine rock salt


 1 Tbsp + 1 tsp/20ml peanut or coconut oil

½ heaped tsp mustard seeds

1 heaped tsp split urad dāl

1 dried red Byaadagi chili

20 fresh curry leaves

pinch asafoetida powder

⅛ heaped tsp turmeric powder

1. Rinse dāl until water runs clear, drain, soak for 1 hour. Then drain and allow to dry for 15 minutes.


2.  Finely grate coconut and carrot, measuring 1 tightly packed cup – pour 1 tsp lemon juice over carrot to prevent discolouring. Combine dāl, coconut, carrot, and coriander into a  bowl – sprinkle with salt. Do not mix.

3.  In a small pan over medium heat, heat oil, add mustard seeds; when the seeds turn grey and pop, add urad dāl and chili – fry until dāl is golden-brown. Add curry leaves, asafoetida and turmeric – continue to fry for a few seconds, swish or stir pan to fry spices evenly.

4.  Add voggarane and remaining lemon juice into cosamberi, mixing well.


Twice a week, as a side dish with main meal or as a snack in the morning or evening. Suitable in all seasons.