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A community recipe by

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Serve as a side dish for a Sri Lankan curry. I found this needed a hit of something sweet and sharp so added a few finely chopped dried sour cherries. A hit of tamarind paste or else pomegranate molasses stirred into the cool dressing might work, too.


Serves: 4

For the Salad

  • 2 ounces yellow mung lentils (soaked for 3 hrs)
  • 7 ounces coarsely grated carrots or white radish)
  • 1 ounce chopped cilantro
  • 1 ounce grated coconut

For the Dressing

  • 2 tablespoons oil
  • ½ teaspoon black mustard seeds
  • 1 chopped red chile (and deseeded)
  • 1 pinch of sea salt
  • 2 tablespoons lemon juice


Kosambari is a community recipe submitted by Anonymous and has not been tested by so we are not able to answer questions regarding this recipe.

  • Heat a small pan on a medium heat.
  • Mix the salad ingredients.
  • Once the pan is hot, add the oil and heat up. When the oil is hot, add the mustard seeds, cover and allow them to pop. Add the chillies and stir,
  • Remove from the heat then add the salt and lemon juice.
  • Cool completely then mix thoroughly into the salad.
  • Tell us what you think