Hesarukalu Bele Kosambari Recipe | Tangy Sprouted Green Moong Dal Salad
Kosambari is a high protein, diabetic friendly salad variety from Karnataka. It is usually made during special occasions like weddings and festivals.
Ingredients
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2 cups Green Moong Dal (Whole)
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sprouted
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1 Carrot (Gajjar)
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grated
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1/4 cup Fresh coconut
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grated
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1 Cucumber
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finely chopped
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1 Tomato
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finely chopped
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2 Green Chillies
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finely chopped
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1 Lemon
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juice extracted
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6 sprig Coriander (Dhania) Leaves
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finely chopped
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1 teaspoon Salt
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or to taste
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For seasoning
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1/2 teaspoon Mustard seeds (Rai/ Kadugu)
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1 teaspoon White Urad Dal (Split)
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1 sprig Curry leaves
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finely chopped
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1 teaspoons Coconut Oil
Instructions
Step 1
To begin making Hesarukalu Bele Kosambari Recipe, prep all the ingredients and keep ready
Step 2
You can either get store bought sprouts or make the sprouts at home from this link - How To Make Sprouts At Home
Step 3
Now that you have the sprouts ready with you, in a mixing bowl, combine the sprouted green gram, grated carrots, grated coconut, finely chopped cucumbers, tomatoes, lemon, salt, coriander leaves and green chilies
Step 4
Adjust the amount of green chilies as per your palate
Step 5
Mix all the ingredients well
Step 6
Heat oil in a small pan; add mustard seeds and urad dal and allow the seeds to crackle and dal to turn golden brown and crisp
Step 7
Once done, turn off the heat and stir in the curry leaves
Step 8
Add the Curry leaves to the above Hesarukalu Bele Kosambari (moong sprout salad) and stir well to combine
Step 9
Check the taste and adjust salt accordingly
Step 10
Transfer the Hesarukalu Bele Kosambari to a serving bowl and serve immediately or chilled
Step 11
Serve Hesarukalu Bele Kosambari Recipe with Steamed Rice and Beetroot Garlic Lemon Rasam for a complete south indian meal
Step 12
You can also have it as a midday snack