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Home » By Indian Cuisine » Karnataka » Kosambari | mung bean sprout recipe | sprouted green gram kosambari

Kosambari | mung bean sprout recipe | sprouted green gram kosambari

Published: May 2, 2018 · Modified: May 7, 2020

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Kosambari recipe with video and step by step photos– Kosambari is a traditional salad from the cuisine of Karnataka. Kosambari is made with legumes ( pulses) like split green gram and split bengal gram.

The recipe i am sharing today uses green gram. Sprouted green gram are combined with cucumber, carrot, cauliflower and seasoned with mustard, green chili and asafotedia. Its a healthy and tasty recipe. sprouted green gram or sprouted mung dal are called molake hesaru kalu in karnataka.

Traditionally kosambari or koshambari is made during festival season like Ram Navami, and Gowri Ganesha festival. It is also served as prasadam at temple and festivals.

kosambari

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What is Kosambari?

Kosambari is a typical South Indian salad made with lentils and seasoned with a tempering of mustard and green chili.  Generally green moong dal, yellow moong dal are used to make kosambari.

How to make sprouts-

To make the mung beans sprouts –

Wash the beans and soak over night, atleast 10 hours. 

Next day drain all the water, transfer the dal to a container and close with a lid. Make sure the dal is  tad bit wet.

Keep the dal in a dark place. after a day open the lid and if the dal looks dry, sprinkle some water and place it back for the dal to sprout.

In two days you should have the sprouts. If you prefer long sprouts, leave it for another half day.

kosambari

This sprouted green moong dal is packed with many healthy nutrients and is a wonderful grain to incorporate in our diet.  You can add them to your salads, make khichdi or enjoy for lunch.  You can also use the whole green moong dal to make curry. 

kosambari video –

Kosambari recipe with step by step photos-

step 1 – In a bowl, and the sprouted mung dal.

kosambari

step 2- To the sprouts add the cucumber, carrot, cauliflower and coriander leaves.

kosambari

step 3- Add lemon juice and salt to taste.

kosambari

step 4 – Do the tempering by heating the oil. When the oil gets hot, add the mustard seeds and let them pop.

kosambari

step 5- Add the chana dal, cumin seeds, green chilly, curry leaves and asafoetida. Fry for few seconds.

kosambari

step 6- Add the tempering to the Mung dal mixture.

kosambari

step 7- Check for the seasoning. Mix and serve immediately.

kosambari

kosambari

What vegetables can I add in Kosambari?

Carrot, cucumber and cauliflower are the traditional veggies added in the kosambari.

Do we need to cook the sprouts?

No, we use the fresh sprouted moong dal.

Check out my other salad recipes:

Moong sprouts & green mango Kosambari

Yellow Moong dal Salad | Hesarubele Kosambari

Sprouted Green Moong dal Salad with Pomegranate

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kosambari with green gram

Kosambari

Kosambari is a traditional festival dish from karnataka made with sprouted moong dal

4.75 from 4 votes
Print Pin Rate
Course: Salad
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 3 minutes
Author: Madhavi

Ingredients

  • Sprouted Green Moong dal ( mung bean sprouts) – 2 cups

  • cucumber – 1, finely chopped

  • grated carrot – 1

  • grated cauliflower- ½ cup

  • coriander leaves- ¼ cup

  • Salt to taste

  • Lemon juice to taste

Tempering ingredients:

  • Oil- 1 tsp

  • Mustard seeds – ¼ tsp

  • Chana dal – ½ tsp

  • Cumin seeds – ½ tsp

  • Cumin seeds – ½ tsp

  • A pinch of Asafatedia

Instructions

Making Sprouts:

  • Soak the moong dal in enough water for 8-10 hours. Drain the water completely. Put the dal in a container, close it and leave it in a dark place. Let stand for 1½ day to 2 days. Sprouts are ready to be used.

Making Kosambari:

  • In a bowl, Combine the sprouted Moong dal, cucumber, carrot, cauliflower, coriander leaves, salt and lemon juice.
  • Do the tempering by heating the oil. When the oil gets hot, add the mustard seeds and let them pop.Add the chana dal, cumin seeds, green chilly, curry leaves and asafoetida. Fry for few seconds.
  • Add the tempering to the Moong dal mixture. Check for the seasoning.
  • Mix and serve immediately.
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Reader Interactions

Comments

  1. Cynthia

    February 07, 2021 at 11:25 am

    4 stars
    Good recipe. I added onion, garlic and ginger plus haldi, garam masala and coriander to make it more flavourful. Yum!

    Reply
    • Madhavi

      February 07, 2021 at 1:06 pm

      I love all the additions…. Thanks for sharing your feedback!

      Reply

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Hello there, I am Madhavi, welcome to my blog! I share vegetarian, dairy and egg recipes from India and around the world. Hope you enjoy my recipes and Happy Browsing!

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