Moong sprouts salad is called ‘Kosambari’ and is a typical south Indian salad made from pulses like split Bengal gram and split Green gram, seasoned with a tempering of mustard seeds.
Ingredients
2 cups sprouted green moong dal
1 finely chopped green chili
1/2 tsp mustard seeds
1/2 tsp cumin seeds
½ cup finely chopped onions
½ cup chopped tomatoes
¼ cup pomegranate
½ cup boiled sweet yellow corn
½ tsp chaat masala
1 tsp oil
Lemon juice to taste
Salt to taste
Finely chopped coriander leaves, for garnish
6 curry leaves
Pinch asafoetida
OPTIONAL
Cucumber, chopped
Grated coconut
Green mango, sliced
Directions:
- In a pressure cooker steam the sprouts, half teaspoon of salt, and 1/2 cup water. Pressure cook on high for one whistle. Set aside, release the pressure after five minutes. Make sure you are not overcooking the sprouts. We are just looking for the sprouts to get slightly soft.
- For 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 chili, curry leaves, onions, tomatoes, and a pinch of asafoetida. Fry these for few seconds. Now add the sprouts and season with chaat masala. Turn off the stove.
- Add the boiled sweet corn, pomegranate, lemon juice, salt, and coriander leaves. Mix well, taste and adjust the seasoning.
Tips:
If preferred, you can skip cooking the sprouts and just use the fresh ones.