Moong Sprouts Kosambari Recipe | Traditional Indian Salad

Whole Food Plant Based Moong Sprouts Kosambari Recipe

This humble salad packs a punch with loads of antioxidants, protein, and tang!

Nothing like some Fresh Moong Sprouts Salad when you want something crunchy, lemony, and healthy. This super tasty salad will disappear faster than you’d imagine and is a great hit even among children.

You can put together this super simple salad in a jiffy, but don’t let its simplicity deceive you. This humble salad packs a punch with loads of antioxidants, protein, and tang! This Fresh Moong Sprouts Salad offers just the right amount of freshness on a hot summer day.

Try this quick salad and tag us in pictures with the hashtag #BeYourOwnDoc, we would sure love to see them.

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Vegan Moong Sprouts Kosambari Recipe

Course: Breakfast, Course 1: Raw for Lunch & Dinner Meals, Raw Snack, Salad
Cuisine: Tamil Recipe from South India
Prep Time: 10 minutes
Passive Time: 5 hours
Servings: 2 people

INGREDIENTS

1. 1 cup Green Gram mung beans / whole moong dal
2. 1 Tomato
3. 1/2 Cucumber
4. 1/2 Onion
5. 1/8 inch Fresh Turmeric Root
6. 1 plant Fresh Coriander Leaves
7. 1/8 tsp Black Pepper Powder
8. 1 tbsp Almonds
9. 1/2 Lemon
10. 1 tsp Miso Paste

INSTRUCTIONS

1. Soak green gram overnight in water. The next morning, drain out the water and tie the green gram in a muslin cloth. Leave to sprout for a minimum of 5-6 hours or a maximum of 24 hours.
2. Peel onion and fresh turmeric root. Chop tomato, cucumber, turmeric root, and onion into small pieces. Mix them into the sprouts with almonds, miso paste, and pepper.
3. Garnish with coriander leaves and lemon juice. Serve fresh!

Nutrition Science Highlights for Whole Food Plant Based Moong Sprouts Kosambari Recipe

1. Why Miso Paste? Miso paste is fermented & salted soya bean paste. American Heart Association Maximum recommended maximum daily salt intake of 3.75 grams per person to minimise risk of high blood pressure, stomach cancer and chronic kidney disease. In addition to helping us restrict salt intake, replacing salt with miso paste also helps by neutralising the negative effects of salt by soya phytonutrients. You can easily make fresh miso paste at home by mixing 100 grams of cooked soya paste with 10 grams of salt, or 10 tablespoons of cooked soya paste with 1 tablespoon of salt. If making at home, ensure to use immediately, or freeze in batches to use later. Or, simply use 3.75 grams of salt or less per day per person and add 18 to 20 grams (dry weight) of soya beans in any dishes, spread through the day!
2. Why Raw? Every meal we consume has an immediate, measurable effect on the antioxidant capacity of our blood. Consuming raw fruits, vegetables, herbs, and spices at every meal can help us always have a positive blood antioxidant response to our meals. This is perhaps why every traditional Indian meal began with fruits and salads (kosambari / kosumalli)