Sprouted Mung Beans and Romaine Lettuce
Kosambari with mung bean sprouts and ripe mango. All I can say is “Yum”! I love mung bean sprouts and I love mangoes. And when I can get both fresh, this is the kosambari to prepare. With a cup of rasam or sambhar on the side, this makes an excellent hot weather meal.
Mung bean sprouts: you can easily sprout your own. Just soak the mung beans overnight. Next morning, line a colander with muslin cloth. Drain the water and cover the beans with the cloth loosely. Keep the cloth moist, and within a day or two, you see the growth. Rinse and add the sprouted beans to recipes.
Mango Mung Kosambari
(for two, for one meal)
1 ripe mango - peel, cut to bite sized cubes, about a cup
Mung Sprouts - one cup, (raw is good. if you prefer, lightly sauté)
1 hand length cucumber - peel and cut to bite sized cubes, about a cup
6 fresh romaine lettuce leaves - wash, and tear or cut to small pieces
Take them all in a big bowl. Add about half cup of homemade yogurt. Also pinch of salt and black pepper. Combine gently. Serve.
Mango Mung Kosambari ~ for Morning Meal Today
Recipe source: My creation
Perfect summer Kosambari, Indira.
Never thought of combining mangoes and sprouted mung.
Comment by Anjali Damerla — May 21, 2008 @ 11:38 am
Indira, thanks for the lovely recipe. I have a question….I have tried to soak dry mung dal in the past and I am always left with mung that does not soak well and remains hard like stones. I spend a long time trying to seperate the ones that did not soak. Quite frustrating. Any ideas??
Comment by Mamtha Dhulipala — May 21, 2008 @ 11:49 am
Hi indira,lovely combination. Ive had raw mango and sprouts, never fresh.
Comment by ms — May 21, 2008 @ 1:37 pm
Hi indira,lovely combination and nice picture. I have all the ingredients at home incidently. Will make a meal out of it. Thanks for the recipe.
Comment by shanthi — May 21, 2008 @ 6:03 pm
Indira, delicious combination. I like anything with Mango. Lovely pictures as always.
Comment by Cilantro — May 21, 2008 @ 6:50 pm
delectable combo Indira..love the last pic!
Siri
Comment by Siri — May 21, 2008 @ 7:21 pm
This is such a healthy and delicious combo. I usually make it minus the mango, but I got some mangoes just today to try out something special for Mango Manthram. Will try this.
Comment by DK — May 21, 2008 @ 9:05 pm
Indira, That picture with mangoes and sprouts look as if it came straight out of a cookbook… SO GOOD!
Makes me want to take a spoon and enjoy. Call me selfish, I don’t care. I’d finish the entire bowl in a pinch.
Comment by Kay — May 22, 2008 @ 7:13 am
Hi Indira garu,
,i have seen your recipies. You know, it took me an entire day. I was staring at the pictures. They look very tempting, would like to have everything from your cart, if i came to know that you are coming to India. I’ll jump and take the chance of having your hand made food. You know something, today I have shown your blog to my collegues and they were like… grab the dishes from the screen iteslef, right away. BTW nice photography. Your kittayya is looking cute.
I am new to blogging. 2 months old
Comment by sashree — May 22, 2008 @ 8:16 am
Indira,
I have the same question as Mamtha D. In fact the last time I soaked Mung, I had to sort the soaked ones, rinse the unsoaked ones and soak again. I repeated the process for, believe it or not, about 10 days (just to see how long it would take) and I still had some stone-like ones remaining and I finally gave up. I’ve experienced this in the past as well, but I thought it might be just that batch of Mung, but apparently that’s not the case. Would you know why?
Comment by Mamatha — May 22, 2008 @ 2:24 pm
Wow ! that looks so healthy. I just love the way you presented it. I love Mung sprout so much that i can eat as it is
.
Comment by Pooja — May 22, 2008 @ 3:46 pm
Thank you all for your sweet notes. This is a good combination and I hope you get a chance to try. Do let me know how you like it, if you try.
Hi Sashree: Thanks for your good words and congratulations on your new food blog.
Hi Mamtha and Mamatha: rebel mung beans?:)
Yes, sometimes this happens, I noticed it mainly during cold winter months. Water gets very cold during winter months and I think this shocks/freezes the beans and prevents proper soaking. Try it with warm tap water. Plenty of it and also a wide bowl (mixing bowl kind) to soak. See if you notice any difference.
Hope this helps.
Any helpful tips from you, readers?
Comment by Indira — May 22, 2008 @ 4:47 pm
cool and refreshing idea!!
Comment by kalva — May 23, 2008 @ 4:41 am
Amma had soaked some mung beans for sprouting. Would try this as I have some mangoes too. The only doubt is that if the mangoes will still be there until the beans sprout. I am eating them like there is no tomorrow
Comment by Nirmala — May 28, 2008 @ 12:01 am
Your recipe for the kosambri looks very tempting. I was wondering how it would taste, but now it is season of mangoes in India, so I tried it out today and I was delighted to have found a new taste in kosambaris. Thank you.
Hello Indo Curry,
Glad to know that you tried and liked this recipe. Thanks for taking time letting me know.
- Indira
Comment by Indo Curry — May 28, 2008 @ 2:44 pm
This was real Good Indira, Just added fresh grated coconut also.
I loved eating it. Thanks for sharing.
jaya
Comment by Jaya — May 30, 2008 @ 11:06 pm
Great recipes and knoweldge of spices! Thank you & keep you the good work. CC
Comment by C C Harada — June 28, 2008 @ 7:53 am
Thanks for sharing this recipe. It is my favorite now. I make this atleast once a week now.
Comment by Raji — August 3, 2009 @ 3:20 pm