Yellow moong dal salad (Kosumbari)

Today in Philadelphia we had a temperature of 75 F. After a long time it felt so nice to enjoy the warm breeze and sunlight and most of all it felt nice getting a break from the heavy jackets which we have been wearing all this winter. In the afternoon it actually started getting little hot, and I felt like eating some thing light and refreshing.

So, thought of making the salad. I generally make my salad with sprouted green moong dal, since I did not have the sprouts I made the yellow moong dal salad. All I had to do was soak the moong dal for two hours before making the salad.

It’s a nice refreshing salad which has cucumbers and carrot. Instead of lemon juice, I used grated raw mango. Since the mango was sour and sweet, it gave a nice variation to the salad.

Salad Recipe:

• Yellow moong dal (Pesalapappu)– ¼ cup (soak the dal for 2 hrs & drain the water)
• Small cucumber- 1 (chopped to small pieces)
• Carrot- 1 (grated)
• Grated raw mango (add according to your taste)/ lemon juice
• green chilly -1 (finely chopped)
• finely chopped cilantro

Mix the yellow moong dal, cucumber, carrot and mango with some salt and cilantro.

Now do the tadka with 1 tsp oil, few mustard seeds, few cumin (jeera) seeds, a pinch of asafetida (hing) and the chopped green chilly.

Add the tadka to the sprout mixture and enjoy this refreshing and healthy salad.

Green moong dal sprout salad

Food is a very important part of any holiday, family get together or any kind of celebration. Especially during this holiday season, it is very hard to resist on all these yummy food we are surrounded by.  But just to balance it out and most of all for health reasons, its important to incorporate salads in our meals.

Green moong dal sprout salad is a very refreshing and healthy salad. Dal when sprouted turn out to be sweeter and this combo goes well with cucumbers, lemon and green chillie.

Having a doctor at home, who always reminds me how important the veggies and salads are in our diet, I make it a point to make salads often.

Making the sprouts:

Soak the green moon dal overnight with lots of water.

Next day morning, drain all the water, cover the dal with lid and keep them in warm place.

In  1 1 /2 to 2 days, the sprouts will be ready. Keep them in the refrigerator and use as required.

Making the salad:

• sprouted green moong dal- 1 cup
• cucumber- 1/2 (finely chop them)
• a small carrot grated
• two pieces of cauliflower florets grated
• lemon juice
• green chilles -2 (finely chopped)
• cilantro

Mix the sprouts, cucumbers,carrot and cauliflower with some salt, lemon juice and cilantro.

Now do the tadka with 1 tsp oil, few mustard seeds, few cumin(jeera) seeds, a pinch of hing and the chopped green chillies.

Add the tadka to the sprout mixture and enjoy this refreshing and healthy salad.

                     Sprouted green moong dal

Recipe: Suma vadeena

Click here for another version of this sprout salad