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Home » All recipes » Sprouted Green Moong dal Kosambari (Salad)with Chickpeas

Sprouted Green Moong dal Kosambari (Salad)with Chickpeas

Published: Nov 4, 2013 · Modified: Sep 12, 2019

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Hope everyone had a wonderful Diwali with family and friends. After all the festive food, If you are looking for some light meal to start your week, try this Sprouted Moong dal Kosambari.
 
Kosambari is regional name for salad’s in Karnataka. Traditionally Kosambari is served as apart of a meal during festivals and weddings. Fresh raw ingredients paired with the sprouted moong dal and lightly tempered with green chilly makes for a fabulous combination. Kosambari sure makes for a colorful and nutritious lentil salad. A great way to start any meal.

Check out my other Kosambari recipes:
 
Moong sprouts & green mango Kosambari
 
Yellow Moong dal Salad | Hesarubele Kosambari
 
Sprouted Green Moong dal Salad with Pomegranate
 
 
 
 
Recipe:
( Serves 3 to 4)
 
Ingredients:
 
  • Sprouted Green Moong dal/ – 2 cups ( see below on how to sprout the green moong dal)
  • Medium carrot – 1 grated
  • Red and green bell pepper- ¼th cup each chopped fine
  • Few Cauliflower florets grated
  • Boiled chickpeas- ½ cup
  • A handful of freshly chopped Coriander leaves
  • Fresh grated coconut- 2 tbsps.
  • Salt to taste
  • Lemon juice to taste


To temper:

  • Mustard seeds – ½ tsp
  • Chana dal – ½ tsp
  • Cumin seeds – ½ tsp
  • Green chilly – 3 chopped fine
  • Few curry leaves
  • Asafatedia- a pinch
  • Oil- 3 tsps


To Sprout:

Soak the dal for good 8-10 hours. Drain the water ( make sure the dal is just little wet). Put the dal in a container, close it and leave it in a dark place. Let it sit there for good 1 ½ to 2 days. After that they ready to be used.

Procedure:

  • Combine the sprouted Moong dal, red and green bell pepper, carrot, cauliflower, coconut, chick peas, coriander leaves, salt and lemon juice in a serving bowl.
  • Do the tempering by aheating the oil. When the oil gets hot add the mustard seeds and let them pop.
  • Add the chana dal, cuimin seeds, green chilly, curry leaves and Asafatedia. Fry for few seconds.
  • Add the tempering to the Moong dal mixture. Mix to combine and serve.

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Reader Interactions

Comments

  1. Yes Cook

    November 04, 2013 at 6:20 am

    Salad looks awesome and is super healthy. Never heard of the term kosambari.
    Thanks for sharing.

    Reply
  2. Priya Srinivasan

    November 04, 2013 at 6:08 am

    Healthy n filling bowl there!!!

    Reply

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About me

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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