Kosambari – Mung Beans, Carrot, & Cucumber Salad

I am happy to skip my afternoon rice lunch or evening dosa and just have a bowl full of this salad. It is so easy to prepare, very delicious, nutritious and filling too. It is a very popular and traditional Karnataka salad. This is also made during Ram Navami celebrations.

Yellow mung beans/Sprouted whole green mung – 1/4 cup
Carrot – 1 medium
Cucumber – 1 medium
Pomegranate kernels – 1/2 cup (optional)
Coconut grated – 2-3 tbsp
Coriander leaves (chopped) – 2 tbsp
Green Chilies – 2
Curry leaves – 3-4
Lemon juice of 1/2 a lemon
Salt to taste

For seasoning:
Vegetable oil – 1 tsp
Mustard seeds – 1 tsp
Asafoetida/hing a pinch

Preparation time: 5 minutes
Soaking time: 2 hours
Cooking time: 5 minutes

You can choose to sprout whole green mung or use soaked yellow mung beans.
If you choose to sprout, soak whole green mung in water for 6-8 hours. Drain the water completely and keep the vessel closed. Depending on the climate in your region, within the next 24 hours, you will notice tiny sprouts.
If you are using yellow mung beans, soak the beans in water for 2 hours, drain and use. If it is a last minute plan and you forget to soak the beans, you can add boiling water to the beans and let it rest for 10 minutes and then make the salad that can be served after half an hour.
Grate the carrot. Chop the cucumber to small cubes and add to grated carrot and soaked beans. Add pomegranate kernels. You can either grate the green chilies or chop it finely.
Heat the oil in a pan, add mustard seeds, and let it splutter. Add hing to the oil, add curry leaves, and add it to the beans and vegetable mixture. Add grated coconut and finely chopped coriander.
Add salt and lemon juice just before serving and mix well.

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