Green Moong Dal & Mango Kosambari
Servings: 3
Ingredients
- 2 cups Sprouted Green Moong Dal
- ½ cup green mango , grated or thinly sliced
- 2 tbsp Fresh grated coconut
- 1 Green Chilly, finely chopped
- ½ tsp Mustard Seed
- ½ tsp Cumin Seeds
- 1 tsp oil
- lemon juice to taste
- salt to taste
- finely chopped coriander leaves, for garnish
- 6 curry leaves
- pinch Asafoetida
Instructions
Cooking the sprouts in the instant pot-
- Add a cup of water in your instant pot. Place a trivet and add the sprouts in to a steel container which will fit in your instant pot. Add ½ tsp of salt and ½ cup of water.
- Close the lid, adjust the vent to sealing position and cook for 0 minutes in manual or pressure cooker mode. Do a quick release.
Cooking the sprouts in the pressure cooker-
- In a pressure cooker add the sprouts, half teaspoon of salt and half cup of water. Pressure cook on high for one whistle. Set a side, release the pressure after five minutes.
- Make sure you are not over cooking the sprouts. We are just looking for the sprouts to get slightly soft.
Tempering -
- In a pan add a teaspoon of oil. Once the oil gets hot, add the mustard seeds and let them pop.
- Now add the cumin seeds, green chilly, curry leaves and a pinch of asafoetida. Fry these for few seconds.
- Now add the sprouts and coat them with the seasoning. Turn off the stove.
- Add the grated mango, coconut, lemon juice, salt and coriander leaves. Mix well, taste and adjust the seasoning.
Notes
- If preferred, you can skip cooking the sprouts and just use the fresh ones.
- If green mango is not in season, you can replace mango with green apple.