Sprouted Moong-Cucumber Kosambari Salad

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Sprouted Moong-Cucumber Kosambari Salad

Sprouts are an easy, delicious and nutritious plant protein you will fall in love with. Try out this Sprouted Moong-Cucumber Kosambari Salad for your lunch, snack or side dish.

Course Appetizer, Breakfast, Main Course, Salad, Side Dish

Cuisine Indian, Karnataka

Keyword kosumalli, kosumbari, sprouted, sprouts

Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free, Raw, Vegan, Vegetarian

Prep Time 10 minutes

Cook Time 0 minutes

Sprouting Time 2 days

Total Time 2 days 10 minutes

Servings People

Calories 196kcal

Equipment

Ingredients

To Sprout Moong:

1 Cup Mung Beans Whole with husk (the green variety)

Kosumbari:

1 Cup Cucumber Grated or fine cut
1/2 Teaspoon Himalayan Pink Salt Or to taste
1 Teaspoon Lime Juice Or lemon juice
2 Tablespoon Cilantro Fine cut

Tempering:

1 Teaspoon Coconut Oil
1/8 Teaspoon Asafoetida (Hing)
1/2 Teaspoon Mustard Seeds
3 Dry Red Chili Or to taste

Toppings:

1 Tablespoon Sunflower Seeds Optional
1 Tablespoon Pumpkin Seeds Optional

Instructions

To Sprout Moong:

Add whole green moong/mung beans to the sprouting jar. Fill the jar with 4-5 cups of water and allow the water to drain. Add another 5 cups of filtered water and let the beans soak for about 8 hours. The beans will expand a bit. Make sure there is at least a couple of inches of water covering the beans.
Drain the water completely (I keep the sprouting jar lid on and turn the jar upside down for a few minutes for all the water to drain). Lay the sprouting jar sideways in a warm and dark place. Your pantry (with door to close) or oven may be good choices.
After 8-10 hours, gently run water over the beans. Drain completely and return the sprouting jar into its warm location. Lay the sprouting jar on its side. This is how my mung beans look after 24 hours.
Every 24 hours, gently run water through the sprouting jar, drain completely, and return the jar to its warm location. Depending on the season, and the quality of your moong beans, they should sprout within 30-48 hours. You can store the sprouted moong in the fridge for up to 3 days.

Tempering:

Heat oil in a small kadai/wok. Add mustard seeds and wait for them to splutter. Add hing.
Add dry red chili and mix for a few seconds.
Add curry leaves, mix for a few seconds and turn off the heat.

Kosumbari:

Add sprouted moong into a large bowl.
Grate cucumber. If organic, grate along with the peel. You can also chop them fine.
Add grated cucumber to the sprouts. Add salt.
Add finely chopped cilantro, lime juice and tempering. Mix well and adjust for salt and tanginess.
Top with sunflower and pumpkin seeds for a delicious crunch (optional). Serve at room temperature.

Notes

*Use organic ingredients wherever possible.

Nutrition