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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.
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. Next day drain all the water, transfer the dal to a container and close with a lid. 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 a day you should have the sprouts. If you prefer long sprouts, leave it for another half day.
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.
step 2- To the sprouts add the cucumber, carrot, cauliflower and coriander leaves.
step 3- Add lemon juice and salt to taste.
step 4 – Do the tempering by heating the oil. When the oil gets hot, add the mustard seeds and let them pop.
step 5- Add the chana dal, cumin seeds, green chilly, curry leaves and asafoetida. Fry for few seconds.
step 6- Add the tempering to the Mung dal mixture.
step 7- Check for the seasoning. Mix and serve immediately.
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:
- Sprouted Green Moong dal ( mung bean sprouts) – 2 cups
- cucumber – 1, finely chopped
- grated carrot – 1
- grated cauliflower- 1/2 cup
- coriander leaves- 1/4 cup
- Salt to taste
- Lemon juice to taste
- Oil- 1 tsp
- Mustard seeds – ¼ tsp
- Chana dal – ½ tsp
- Cumin seeds – ½ tsp
- Cumin seeds – ½ tsp
- A pinch of Asafatedia
- 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.
- 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.