Photo: Bhavana Homecook, CC BY-SA 4.0, Wikimedia Commons
India
About this dish
Kosambari, Kosumalli or Koshambari is a typical South Indian salad made from pulses (split legumes), cucumber and seasoned with mustard seeds. The pulses generally used are split mung beans (hesaru bele in Kannada). These salads are sometimes eaten as snacks, but usually as a part of full course meal. Its regional variation in northern India is known as kachumber while in northeastern India, it is known as singju.
Description: Wikipedia — Kosambari, CC BY-SA 4.0
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