Sprouted Green Moong dal Kosambari (Salad )with Chickpeas | Karnataka Kosambari Recipes

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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:
( Serves 3 to 4)
  • 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- 1/4th cup each chopped fine
  • Few Cauliflower florets grated
  • Boiled chickpeas- 1/2 cup
  • A handful of freshly chopped Coriander leaves
  • Fresh grated coconut- 2 tbsps.
  • Salt to taste
  • Lemon juice to taste

To temper:

  • Mustard seeds – 1/2 tsp
  • Chana dal – 1/2 tsp
  • Cumin seeds – 1/2 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 1/2 to 2 days. After that they ready to be used.


  • 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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