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moomg dal kosambari with mango and coconut
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Green Moong Dal & Mango Kosambari

Prep Time2 d 10 mins
Cook Time10 mins
Course: Salad, Side Dish, Snack
Cuisine: Indian
Servings: 3
Author: Madhavi


  • 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


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.


  1. If preferred, you can skip cooking the sprouts and just use the fresh ones.
  2. If green mango is not in season, you can replace mango with green apple. 


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