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 am new to blogging. 2 months old :D,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.
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 :D.
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