Kosambari is a kind of salad that is a specialty of Karnataka. Kosambari is usually made during festivals, weddings and other special occasions. Traditionally kosambari is served as apart of a meal during festivals and weddings. Fresh raw ingredients paired with the sprouted whole green gram and lightly tempered with green chilies makes a fabulous combination. Kosambari  a colorful and nutritious lentil salad. A great way to start any meal.

Ingredients –

Sprouted whole green gram – 1 cup/bowl

Carrot – 1 cup grated

Cucumber – 1 cup finely chopped

Pomegranate – 1/2 cup

Coconut – 1/2 cup grated (fresh)

Coriander – 1 bunch chopped

Lemon juice – 1 tsp (fresh)

For tempering –

Mustard seeds – 1/2 tsp

Cumin – 1/4 tsp (optional)

Curry leaves – 2 springs

Green chilly/red chilly – 2 no’s chopped/cut into small pieces

Asofietida – 1 pinch (powdered)

Salt to taste

Oil – 1/2 tsp

Method –

To make sprouted moong – Soak whole green gram for over night, in the morning drain the water in it. Put it in a air tight container/ tie soaked and drained (in a colander) whole green gram in a cotton cloth (tightly), put/ keep a heavy  object/utensil over it, allow it to sprout for 10 hr. After 10 hr open the tied cloth you will find to see sprouts from it. Remove and set aside or it is ready to use/ to cook any dish of it.

To make or to prepare sprouted moong salad / Molke Hesarkalu kosambari – 

Add all the ingredients in a bowl, mix together.

Heat a tadka pan by adding oil in it, when it is hot add mustard seeds, allow it to crackle, add curry leaves, asofietida and chilies saute, remove from the flame allow it to cool for a while before you add it to salad.(Take care while seasoning,do not burn it as it spoils the taste of the dish).

Add prepare seasoning to salad mix altogether properly.

Finally add salt and fresh lemon juice toss it well.

Health, nutritious and delicious  Sprouted whole green gram salad is ready to Enjoy!!!