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: Indian
Ingredients: 2 cup Green Moong Dal (2 cups Green Moong Dal (Whole) sprouted); 1 piece Carrot (1 Carrot (Gajjar) grated); ¼ cup Coconut (1/4 cup Fresh coconut grated); 1 piece Cucumber (1 Cucumber finely chopped); 1 piece Tomato (1 Tomato finely chopped); 2 pieces Green Chili (2 Green Chillies finely chopped); 1 piece Lemon Juice (1 Lemon juice extracted); 6 sprig Cilantro (6 sprig Coriander (Dhania) Leaves finely chopped); 1 tsp Table Salt (1 teaspoon Salt or to taste); ½ tsp Mustard Seeds (1/2 teaspoon Mustard seeds (Rai/ Kadugu)); 1 tsp White Urad Dal (1 teaspoon White Urad Dal (Split)); 1 sprig Curry leaves (1 sprig Curry leaves finely chopped); 1 tsp Coconut Oil (1 teaspoons Coconut Oil)

Hesarukalu Bele Kosambari Recipe | Tangy Sprouted Green Moong Dal Salad - Indian Salad Recipes (Indian)

15 minIndian

Servings6

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Steps

1To begin making Hesarukalu Bele Kosambari Recipe, prep all the ingredients and keep ready.
2You can either get store bought sprouts or make the sprouts at home from this link - How To Make Sprouts At Home.
3Now 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.
4Heat 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.
5Add the Curry leaves to the above Hesarukalu Bele Kosambari (moong sprout salad) and stir well to combine.
6Check the taste and adjust salt accordingly. Transfer the Hesarukalu Bele Kosambari to a serving bowl and serve immediately or chilled.
7Serve 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.