Have you ever tried a South Indian sprout salad? Kosambari as it’s traditionally called in Karnataka, India comes in many forms – you could try this recipe with un-sprouted moong dal as well, however here is a version that is my personal favourite
Like any salad it is quite simple to put together, however there is some cooking involved. It’s slightly cooked and yet crunchy with the complementing flavours of the South Indian cuisine which include some curry leaves, ginger, mustard seeds & a pinch of asaofoetada…. 🙂
I’ve used about 3 handfuls of sprouted moong beans for this recipe, if you just tuned in and would like to know how to sprout at home then please take a peek by clicking here!
Once sprouted – I store my sprouts in the freezer – so I had to allow them to slightly de-frost for about 5 minutes
Cook time: 10 minutes Prep Time: 5 minutes
- 3 handfuls of sprouted moong beans
- 1 teaspoon of freshly grated ginger
- quarter a teaspoon of mustard seeds
- quarter a teaspoon or cumin seeds
- 1 pinch or asaofoetada
- 6-8 curry leaves
- 1 green chilli
- half a lime
- 1 teaspoon of cooking oil (sesame seed oil or sunflower – no olive oil please!)
- 1 small tomato
- 2 small slices of red onion
- some fresh coriander leaves
- salt to taste
Start by rinsing the sprouts in cold water and then place them in a utensil with a lid on, pour half a cup of water and sprinkle some salt and allow to cook on a medium heat for 10 minutes
While this cooks – finely chop the tomatoes, onion, green chilli, coriander leaves and grate ginger
Then for the dressing – to a small pan on medium heat add the oil,once hot, add asaofoetada, mustard seeds, ginger, cumin, green chilli and fry them briefly for about 30 seconds then turn off the heat immediately.
Back to the sprouts – once the 10 minutes are up turn off the heat and place the sprouts in a serving bowl, then add the dressing you made earlier in the pan along with the chopped raw tomatoes, coriander leaves and onion – mix well.
Finally squeeze lime and serve!
Happy Cooking 🙂
Tip: Remember, try not to overcook the sprouts – 10 minutes is just right! as the texture you’re aiming for is cooked but slightly crunchy 🙂