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

Spoon measurements are always heaped unless unwise stated.



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 tsp mustard seeds

1 tsp split urad dāl

1 dried red Byādagi chili

20 fresh curry leaves

pinch asafoetida powder

⅛ 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 asafoetida, curry leaves 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 the main meal or as a snack in the morning or evening. Suitable in all seasons.

1. Rinse dāl

2. Soak 1 hour

3. Drain and dry 15 mins

4. Grate coconut and carrot, add lemon to carrot

5. Add salt, do not mix. Set aside

6. VOGGARANE: Heat oil, add mustard seeds; when seeds pop

7. Add urad dāl

8. Add chili – fry until dāl is golden

9. Add asafoetida

10. Curry leaves

11. Add turmeric – fry for few secs

12. Stir

13. Add voggarane to cosamberi

14. Add remaining lemon juice

15. Mix well

16. Serve