Hesarukalu Bele Kosambari Recipe | Tangy Sprouted Green Moong Dal Salad

Name: Hesarukalu Bele Kosambari Recipe | Tangy Sprouted Green Moong Dal Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6
Cuisine: South Indian Recipes
Ingredients: 2 cups Green Moong Dal (Whole) sprouted; 1 null Carrot (Gajjar) grated; 1/4 cup Fresh coconut grated; 1 null Cucumber finely chopped; 1 null Tomato finely chopped; 2 null Green Chillies finely chopped; 1 null Lemon juice extracted; 6 sprig Coriander (Dhania) Leaves finely chopped; 1 teaspoon Salt or to taste; 1/2 teaspoon Mustard seeds (Rai/ Kadugu); 1 teaspoon White Urad Dal (Split); 1 sprig Curry leaves finely chopped; 1 teaspoons Coconut Oil

Archana Doshi

July 11, 2024

2471 Ratings

Hesarukalu Bele Kosambari Recipe | Tangy Sprouted Green Moong Dal Salad

Time:Prep: 10 M|Cook: 5 M|Total: 15 M

Makes:6 Servings

Meal:Side Dish

Cuisine:South Indian Recipes

Step into the refreshing flavors of Karnataka with our Hesarukalu Bele Kosambari Recipe, a delightful sprouted green moong dal salad that's perfect for any occasion. This traditional dish is packed with nutrients and offers a tangy twist that complements its crunchy texture. Sprouted moong dal adds a healthy dose of protein and fiber, while fresh vegetables bring a burst of color and vitamins. Kosambari is a high protein, diabetic friendly salad variety from Karnataka. It is usually made during special occasions like weddings and festivals. Usually soaked dals(moong or chana dal) are used in making this salad. However, Hesarukalu Bele Kosambari Recipe has sprouted green moong in it. Refreshing ingredients like carrot, cucumber and coconut give the right balance and texture to this salad.

Did you know: Apart from the ease of cooking it, green moong is high fibre, easy to digest and easy on the system. Green moong has a low carb count compared to most other pulses, and hence is also a diabetic diet which is moderately good in protein.

Serve Hesarukalu Bele Kosambari Recipe with Steamed Rice and Beetroot Garlic Lemon Rasam for your south indian lunch/ weeknight dinner. You can also have it as a midday snack.

You can try more such salad recipes like

Serve Hesarukalu Bele Kosambari Recipe with Steamed Rice and Beetroot Garlic Lemon Rasam for your south indian lunch/ weeknight dinner. You can also have it as a midday snack.

You can try more such salad recipes like

Ingredients

For seasoning

2 cups Green Moong Dal (Whole), sprouted

1 Carrot (Gajjar), grated

1/4 cup Fresh coconut, grated

1 Cucumber, finely chopped

1 Tomato, finely chopped

2 Green Chillies, finely chopped

1 Lemon, juice extracted

6 sprig Coriander (Dhania) Leaves, finely chopped

1 teaspoon Salt, or to taste

1/2 teaspoon Mustard seeds (Rai/ Kadugu)

1 teaspoon White Urad Dal (Split)

1 sprig Curry leaves, finely chopped

1 teaspoons Coconut Oil

Instructions for Hesarukalu Bele Kosambari Recipe | Tangy Sprouted Green Moong Dal Salad

To begin making Hesarukalu Bele Kosambari Recipe, prep all the ingredients and keep ready.

You can either get store bought sprouts or make the sprouts at home from this link - How To Make Sprouts At Home.

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. Adjust the amount of green chilies as per your palate. Mix all the ingredients well.

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. Once done, turn off the heat and stir in the curry leaves.

Add the Curry leaves to the above Hesarukalu Bele Kosambari (moong sprout salad) and stir well to combine.

Check the taste and adjust salt accordingly. Transfer the Hesarukalu Bele Kosambari to a serving bowl and serve immediately or chilled.

Serve Hesarukalu Bele Kosambari Recipe with Steamed Rice and Beetroot Garlic Lemon Rasam for a complete south indian meal. You can also have it as a midday snack.