HOW TO MAKE SPROUTS - GREEN GRAM

Green Gram/Moong Beans is an excellent source of Protein and Fibre when it is sprouted the nutrients get enhanced and the Bean becomes easily digestible. Sprouted Green Gram/Moong Bean is a rich source of Vitamins, Protein, and Minerals. It is also rich in digestive enzymes & antioxidants which have a positive impact on metabolic activities. It is one of the most preferred food when it comes to a low-calorie diet, which is highly recommended for weight loss.
Sprouting is nothing but germinating the Seed, Beans, Legumes and even some whole Cereals like Ragi, Wheat, etc., These sprouts can be consumed, either raw or cooked. It can easily be added into a salad or sandwich or into a simple stir-fry. If you are consuming the Sprouted Green Grams Raw, it should be prepared in a clean and hygienic way. Otherwise, it would be contaminated and can cause food poisoning.
So the best way is to make Sprouted Green Grams is at home. It is absolutely not much much of a job, what you need to do is just soak the Grams and then keeping it in dark & warm place until the Gram sprouts. Points to remember while Sprouting the Beans are use clean water to soak the Grams, and keep it in a clean container or tie it up in clean cloth until it sprouts. Discard any excess water which stagnates at the bottom of the container. If you feel the Grams a bit dry, then sprinkle some water. It takes just some time and effort for sprouting Beans at home. But it is sure to prove the effort.
Since my childhood days, I have seen my Mom make sprouted beans at home. She prepares at least one Bean/Lentil dish at home and if it calls for beans like Green Gram, Red Bean, Black/White Chick Peas, I have seen her sprouting all these beans before cooking them into stir-fries/Sundal/Poriyals. She Sprouts the Beans keeping it tied in a cloth after soaking. I usually sprout the Beans in two ways, one method is soaking and then tying the beans in a cloth. Another method is just leaving the soaked beans in a Bowl/Thermos boxes. Thermos Boxes provide the required warmth and also speeds up the germinating process.

To Read about the HEALTH BENEFITS OF GREEN GRAM/MOONG DHAL, Click here...

Recipe Type - Sprouts
Difficulty - Easy
Author - SM

Preparation Time - 5-10 Minutes
Soaking Time - 6-8 Hours/ Overnight
Germination Time - 1-2 Days

For more Recipes with SPROUTED GREEN GRAMS, Click here...

HOW TO SPROUT GREEN GRAM

HOW TO MAKE SPROUTS - GREEN GRAM

HOW TO CHOOSE & SOAK GREEN GRAMS?

Choose good quality beans for the purpose.
Old & seasoned Green Grams do not sprout well.
Rinse the Green Gram 2-3 times or until water runs clear.
Rinsing the beans also helps to get rid of any contamination.
Soak the Green Grams in clean tepid water.
Use boiled & then cooled water or filtered water to soak the Green Grams.
Soak the Green Grams for about 7-8 hours/overnight.
Once soaked, drain the water used for soaking the Green Gram.
Drain the soaked Green Grams in a Colander and rinse it once again in clean water.
Now the Green Grams are ready to be sprouted.

METHOD 1:

SPROUTING THE GREEN GRAMS IN A CLOTH:

Use a clean cloth for the purpose.
Wash the Cloth in hot water and dry it before tying the soaked Green Grams.
Now collect the drained Green Grams into the cloth.
Tie it up with a knot.
Place the knotted Cloth in a Container.
The container should be such that water does not stagnate at the bottom.
Place a stand at the bottom and then place the tied cloth over it.
Discard any stagnated water at intervals.
Cover the container with a meshed lid.
Alternatively, you can tightly tie a piece of cloth & cover the container.
Leave it undisturbed in a warm & dark place until the Green Grams Sprout.
The time for sprouting totally depends upon the weather and temperature.
Some Green Grams sprout within a few hours, but some take a few days to sprout.
Sprinkle the Green Grams with water, if it takes longer than a day to sprout.
Sprinkle, drain any excess water and place it again into the container.
The cloth should remain damp throughout the germinating process.
If it dries up, sprinkle some water to make it damp again.
Follow the process until the Green Grams, sprouts well & the sprouts reach the desired length.
If you want longer Sprouts, continue the process for a few more days.
Once germinated, the sprouts can be stored in a refrigerator.
Use it within 2-3 days.

METHOD 2:

SPROUTING THE GREEN GRAMS IN A CONTAINER

Now collect the drained Green Grams into the container.
Discard any stagnated water at intervals.
Cover the container with a meshed lid.
Alternatively, you can tightly tie a piece of cloth & cover the container.
Leave it undisturbed in a warm & dark place until the Green Grams Sprout.
The time for sprouting totally depends upon the weather and temperature.
Some Green Grams sprout within a few hours, but some take a few days to sprout.
Sprinkle the Green Grams with water, if it takes longer than a day to sprout.
Sprinkle, drain any excess water and place it again into the container.
The Grams shouldn't dry up and should remain damp throughout the germinating process.
If it dries up, sprinkle some water to make it damp again.
Follow the process until the Green Grams, sprouts well & are of the desired length.
If you want longer Sprouts, continue the process for a few more days.
Once germinated, the sprouts can be stored in a refrigerator.
Use it within 2-3 days.

HOW TO MAKE SPROUTS - GREEN GRAM

HOW TO CHOOSE SPROUTED GRAMS

If you are buying ready-made Sprouted Green Grams from Grocery Store, keep these points in mind.

Choose fresh, plump and crunchy sprouts
The Sprouts shouldn't be slimy with any bad odour.
Do not buy if the sprouts have wilted.
Buy Sprouts which are stored in a refrigerated condition.
If the sprouts are kept at room temperature, the sprouts will photosynthesize due to Sunlight which can make the sprouts turn into Green in colour. Such sprouts may taste bitter.

CULINARY USES OF BEAN SPROUTS.

Fresh Sprouted Green Grams can be eaten raw.
They taste slightly sweeter and has a crunchy texture when the sprouts are fresh.
Sprouted Green Grams can be used in Stir-fries, Curries or in Sundals.
Add it along with fresh Vegetables and convert it into refreshing Salads.
A typical South Indian Salad called KOSAMBARI is prepared with sprouted Green Grams, Cucumber and Carrots.
Sprouted Green Grams can be ground into a batter along with spices and can be used to make Dosais/Uthappams/Adais.
A slightly long Sprouted Moong Bean(Green Gram) called 'Taugeh' is a common ingredient in South East Asian Cuisine.
It can be used to cook Stir-fries like Taugeh Goreng, Soups and it is also used as garnishes.
Taugeh is one main ingredient used in South East Asian Spring Rolls(Popiah)/Vietnamese Spring Rolls.
Sprouted Moong Bean(Green Gram/Taugeh is used in a variety of Noodle dishes like Mee Goreng, Pad Thai, Singapore Mee, Hokkien Mee, Bihun Goreng, Char Keuy Teow, Mee Rebus etc.,

HOW TO STORE SPROUTED GREEN GRAMS:

Use it within 2-3 Days.
Keep sprouted Green Grams refrigerated.
Rinse it before using.

________________________________________________________________________________

Important: Food Safety

If the Green Grams takes a longer time(more than 2 days) to germinate, do not eat it raw. Cook and then eat it.
Sprouts are common source of Bacterial contamination.
Rinse it well before using it.

DESSERTS, FOR THE SWEET TOOTH, PAYASAM/PRADHAMAN/KHEER

BADAM KHEER - ALMOND PAYASAM

     Badam Kheer/Almond Payasam is a wonderful Kheer/Payasam prepared with blanched Almonds ground into a fine paste, mixed along with Milk & Sugar, flavoured with Cardamoms, Kewra Essence, Saffron, and finally served garnished with slivered Nuts & dried Rose Petals. Badam Kheer is a traditional North Indian Kheer from AWADHI CUISINE - Once a rich dessert served for the royalty. Awadhi Cuisine is a native to Lucknow in Uttar Pradesh, a North Indian State which was a region greatly influenced by Mughals and Nawabs.
     Indian dishes are prepared and served specifically to soothe your body according to the prevailing climatic conditions. Almonds/Badam with its skin has a heating effect on our body. Soaking the Almonds in Cold Water/ Hot Water enhances specific properties which makes it suitable to be served for a particular Season. Soaking it in cold water and blanching it brings out the cooling properties, increases digestibility and its nutritional values. Blanching Almonds in hot water brings out its warming properties. Also, it is one of the easiest methods to blanch Almonds/Badam i.e. in hot water( for about 20-30 minutes). You can follow this method if you are in short of time. Also, avoid adding Saffron to the drink as they have warming nature if you're preparing Badam Kheer during summer.
     Badam Kheer/Almond Payasam as such looks and tastes similar to Badam Milk/Badam Doodh, but what makes the difference is the consistency & texture. Badam Kheer is creamier & thicker compared to Badam Milk. Badam Kheer is a simple dessert, which can be easily incorporated. But the taste, flavour and richness of Badam Kheer make it an utter treat. Simply serve it as a Dessert after a wonderful meal. Badam Kheer can also be served as a Naivedhyam during festive seasons.

For more 'PAYASAMS, PRADHAMANS & KHEERS', Click here...

Cuisine - Awadhi Cuisine (North Indian)
Recipe Type - Desserts
Difficulty - Easy
Serves - 3 - 4
Author - SM

Soaking Time - 20-30 Minutes in Hot water ( to release Heating Properties)
Soaking Time - 8-10 Hours in Cold Water ( to release Cooling Properties)
Preparation Time - 20 - 30 Minutes

For more Recipes 'FOR THE SWEET TOOTH', Click here...

HOW TO MAKE BADAM KHEER/ALMOND PAYASAM

BADAM KHEER - ALMOND PAYASAM

INGREDIENTS :

To Soak:

Almonds/Badam - 30-35 Almonds
Water - 1/2 Cup

For Badam Kheer/Almond Payasam:

Milk - 3 Cups
Sugar - 5 -6 Tbspns
Cardamoms - 5 Nos.
Saffron - a Pinch(Optional)
Kewra Essence - few Drops(Optional)

For Garnishing:

Almonds - Few
Pistachios - Few
Cashew Nuts - Few
Rose Petals - Few
Saffron Strands - Few

METHOD :

For Soaking, Blanching and Peeling :

For Cooling Properties: Soak Almonds in 1/2 Cup of Cold Water for about 8-10 Hours.
For Heating Properties: Soak Almonds in 1/2 Cup of Hot Water for about 20-30 Minutes.
Once soaked, drain the water and peel the Almonds.
Just press the blanched almonds, the skin would easily come off from the Nut(if they are well soaked).

For Badam Kheer/Almond Payasam:

Powder the Cardamoms along with some Sugar into a fine powder and keep it aside.
Grind the blanched and peeled Almonds/Badam along with Saffron to a smooth paste.
Can add some milk while grinding the Almonds/Badam.
Pour the ground Almond paste into the remaining milk along with Sugar and Cardamom Powder into a heavy-bottomed pan and mix well.
Boil the Almond - Milk mix on a very low flame, stirring it at intervals.
Drizzle the Kewra Essence and give a quick stir.
Care should be taken that the mix does not scorch at the bottom.
Cook Badam Kheer/Almond Payasam on a low flame until it reaches the desired consistency.
Switch off the flame and serve it Hot or Chilled.
Can Garnish Badam Kheer/Almond Payasam with slivered Almonds, Pistachios, Cashew Nuts, Rose Petals or with Saffron Strands.

BADAM KHEER - ALMOND PAYASAM

NOTES:

Soak Almonds accordingly(in cold water/hot water).
Grinding Cardamoms with Sugar yields a fine powder.
Adding Saffron is purely optional.
Adjust the amount of Sugar to suit your Sweet Tooth.
Adjust the consistency of Badam Kheer/Almond Payasam to your preference.
Adding Kewra Essence is purely optional.
Can serve Badam Kheer/Almond Payasam hot or chilled, to suit your preference/climatic condition.
Garnish Badam Kheer/Almond Payasam with preferred choice of Nuts.
Garnishing it with Rose Petals & Saffron strands are purely optional.

Kosambari recipe: South Indian moong dal salad with fresh cucumber, carrot, coconut and lemon — Fresh Kosambari Salad: Light, crunchy Moong Dal with Cucumber, Carrot and Coconut

Kosambari Recipe: Crunchy South Indian Moong Salad

Name: Kosambari Recipe: Crunchy South Indian Moong Salad
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 medium bowl (3-4 portions)
Ingredients: 1/2 cup yellow moong dal, soaked; 1/4 cup cucumber, finely chopped; 1/4 cup carrot, finely chopped; 2 green chillies, finely chopped; 2.5 tbsp fresh coconut, grated; 1/4 cup coriander leaves, finely chopped; 1 tsp lemon juice, fresh; Salt to taste; 1 pinch jaggery or sugar (optional); 2 tsp coconut oil or sesame oil; 1/2 tsp mustard seeds; 1 pinch asafoetida (hing); 1 sprig curry leaves

This simple and refreshing Kosambari recipe is a light, crunchy South Indian salad made with soaked moong dal, finely chopped vegetables, fresh coconut, and a squeeze of lemon. Also known as Kosumalli or Koshambir, it is an essential no-cook dish on your Rama Navami thali and the perfect cooling treat for hot summer days. Quick to assemble and traditionally tempered with mustard seeds and curry leaves, it brings effortless crunch, vibrant flavors, and pure refreshment straight to your table in minutes.

↓ JUMP TO RECIPE

What Is Kosambari?

Kosambari is an authentic South Indian salad made with soaked moong dal, finely chopped fresh vegetables, grated coconut, and a simple tempering of mustard seeds, asafoetida, and curry leaves. It is light, refreshing, and entirely vegetarian.

The beauty of Kosambari lies in its simplicity and the way it celebrates the natural crunch of fresh vegetables combined with the tender, mild flavour of uncooked moong dal. It requires no cooking of the dal itself, just soaking.

History and Origin

Kosambari is a salad that belongs to the culinary tradition of Karnataka, particularly in the temple kitchens and South Indian homes where simple, sattvic (pure and light) foods are honoured. The salad appears often in traditional South Indian cuisine, served especially during auspicious occasions and festivals.

The word "Kosambari" may derive from the Marathi "Koshimbir," where salads hold similar importance. Some regions know it as Kosumalli, a name that speaks to the local language and cultural heritage of the dish. What unites all these names is the philosophy: fresh ingredients, gentle preparation, and respect for the season.

Kosambari and Ram Navami

When the summer heat presses down and you want something light, fresh, and cooling, Kosambari is a simple and quick fix that comes to the rescue. Though it is traditionally served during Rama Navami in the peak of summer for its cooling properties, it makes a wonderful, refreshing salad for any warm day when you want something effortless on the table.

Looking for more light, festival-ready salads? See my Raithas and Salads for fresh ideas that pair beautifully with any South Indian meal.

Why You Will Love This Recipe

No Cooking Required: The dal soaks, the vegetables chop, and the tempering brings it all to life. Total active time is less than 10 minutes.
Naturally Crunchy Texture: By finely chopping vegetables instead of grating them, you preserve that satisfying bite that makes Kosambari memorable.
Light and Refreshing: Perfect for summer heat, festival occasions, or whenever you want something nutritious that doesn't feel heavy.
Adaptable to Your Pantry: Swap moong dal for Bengal gram or sprouted lentils; add beetroot or pomegranate seeds for colour and variation.
Festival-Ready: Kosambari is the traditional naivedyam (temple offering) for Rama Navami, Navratri, and other auspicious occasions.

Recipe Overview

Cuisine: South Indian, Karnataka
Recipe Type: Salad, Naivedyam (Temple Offering)
Yields: 1 medium bowl
Servings: 3–4 portions
Difficulty: Easy, Beginner-Friendly
Dietary Options: Vegetarian, Vegan, Gluten-Free, Dairy-Free
Author: SM @ Essence of Life - Food

Time Estimate

Preparation Time: 5–10 minutes
Soaking Time: 1 hour (or 20–30 minutes in hot water)
Tempering Time: 5 minutes
Total Time: 1 hour 10 minutes (mostly passive)

How to Make Kosambari: Step by Step Guide

How to make Kosambari: step-by-step process with moong dal, fresh vegetables, coconut and lemon — Step-by-step process: soaked moong dal combined with fresh vegetables, coconut and warm tempering

Ingredient List

For the Base Salad:

1/2 cup Yellow Moong Dal (soaked)
1/4 cup Cucumber, finely chopped
1/4 cup Carrot, finely chopped
2 nos. Green Chillies, finely chopped
2–3 tbsp Fresh coconut, grated
A small handful Coriander leaves, finely chopped
1 tsp Fresh lemon juice
To taste Salt
A small pinch Jaggery or sugar (optional, but balances the tanginess)

For the Tempering:

2 tsp Coconut oil or sesame oil
1/2 tsp Mustard seeds
A pinch Asafoetida (hing)
1 sprig Curry leaves

Method: Detailed Cooking Instructions

Step 1: Soak the Moong Dal

Clean and wash the yellow moong dal thoroughly under running water until the water runs clear.
Soak the moong dal in ample clean, filtered water for approximately 1 hour.
Alternatively, if you are short on time, soak it in hot water for 20–30 minutes.
Once fully soaked, the dal should feel tender and soft to the touch, with no hard centre remaining.

Pro Tip: Ensure the water you use for soaking is clean and filtered (or boiled and cooled). This prevents any unwanted bacteria and ensures the dal absorbs water evenly. The soaking time depends on the water temperature and the age of the dal.

Step 2: Prepare the Vegetables

While the moong dal soaks, finely chop the cucumber into small, bite-sized pieces. Avoid grating it, as this releases excess moisture and makes the salad soggy.
Peel the carrot and finely chop it into small pieces that match the size of the cucumber.
Finely chop the green chillies, removing the seeds if you prefer a milder heat.
Roughly chop the coriander leaves and grate the fresh coconut. Set all vegetables aside in separate small bowls.

Pro Tip: The secret to Kosambari's signature crunchy texture is finely *chopping* vegetables rather than grating them. Grating releases water from the vegetables, which softens the salad over time. Small, uniform chopped pieces hold their texture and stay fresh longer.

Step 3: Make the Tempering

Heat the coconut oil or sesame oil in a small pan over a very low flame.
Once the oil is warm (not smoking), add the mustard seeds and let them splutter for a few seconds.
Immediately add the asafoetida powder, stirring quickly to avoid burning.
Add the curry leaves and turn off the flame after 2–3 seconds, allowing the leaves to release their aroma without losing colour.

Pro Tip: Keep the heat low and the timing short. This tempering is not meant to cook or brown the mustard seeds; it simply awakens their flavour and releases the fragrance of the curry leaves. Overheating will turn the mustard bitter and the curry leaves dark.

Step 4: Drain and Assemble

Once the moong dal has soaked fully, drain it completely and discard the soaking water.
Transfer the drained dal to a medium mixing bowl.
Pour the warm tempering (oil, mustard seeds, asafoetida, and curry leaves) directly over the dal and give it a gentle stir.
The heat from the tempering will lightly warm the dal and deepen its flavour.

Pro Tip: Work quickly at this stage. Add the tempering while it is still warm so the dal absorbs the flavour of the oil and spices without becoming completely hot (which would make it unpleasant to eat raw).

Step 5: Finish and Serve

Top the tempered dal with the finely chopped cucumber, carrot, green chillies, and coriander leaves.
Add the grated coconut.
Sprinkle in the salt to taste and add a small pinch of sugar or a tiny amount of jaggery if desired (this balances the acidity of the lemon and the heat of the chillies).
Squeeze the fresh lemon juice over the salad.
Using a light hand, gently fold all the ingredients together until they are evenly distributed. Do not crush or mash the vegetables.
Serve immediately in a small katori (bowl) as part of a South Indian meal, as a naivedyam, or as a light evening snack.

Pro Tip: Serve Kosambari at room temperature or slightly cool. The freshness of the vegetables and the mild warmth of the tempered dal together create the perfect balance. Never refrigerate it before serving, as this dulls the flavours.

Pro Tips and Notes

Choosing the Right Dal: Yellow moong dal is the traditional choice, but you can also use soaked Bengal gram (chana), sprouted green gram, or even sprouted mung beans. Adjust soaking times accordingly—sprouted lentils may need no soaking at all.
The Soaking Water Matters: Always use clean, filtered, or boiled and cooled water for soaking. This prevents off-flavours and ensures the dal absorbs evenly.
Why Chopped, Not Grated: Grating vegetables releases their moisture, which pools at the bottom of the bowl and makes the salad soggy and watery. Finely chopping preserves the crunch and allows the salad to stay fresh longer.
Adjust Lemon Juice Gradually: Start with 1 teaspoon and add more to taste. The acidity balances the earthiness of the moong dal, but too much lemon can overpower the delicate flavours.
The Role of Sugar: Adding a small pinch of jaggery or sugar is entirely optional, but it softens the sharpness of the lemon and adds a touch of warmth that rounds out the flavour profile. Use it sparingly.
Tempering Technique: Keep the flame low throughout the tempering process. High heat will brown the mustard seeds and turn the curry leaves dark, resulting in a bitter taste.
Serve Fresh: Kosambari is at its best when eaten immediately after assembly. The vegetables stay crunchy, and the flavours remain bright and distinct.
Festival Naivedyam: Kosambari is traditionally served as a naivedyam (temple offering) during Rama Navami, Navratri, and other auspicious festivals. It is sattvic (pure, light, and vegetarian) and honours the spiritual significance of these celebrations.

Serving Suggestions

Kosambari is best enjoyed as a light side salad alongside South Indian rice dishes such as coconut rice, tamarind rice, or lemon rice. It is the perfect balance to richer curries like sambar or rasam.

During Rama Navami, serve Kosambari as part of a traditional thali alongside panagam (jaggery drink), neer mor (spiced buttermilk), and rice. For a simple summer lunch, offer it as an evening snack with a cup of warm coconut milk or traditional South Indian coffee.

Try Pairing With: My recipes for Panagam, Neer Mor, or Coconut Rice for an authentic Rama Navami meal.

Storage Suggestions

Refrigeration: Kosambari is best served fresh within 1–2 hours of assembly. If you must refrigerate, store it in an airtight container for up to 24 hours. The vegetables may begin to lose their crunch after a few hours, as they release moisture into the dal.
Soaked Daal Preparation: You can soak the moong dal in advance and refrigerate the drained, soaked dal in an airtight container for up to 24 hours. Keep the vegetables chopped and refrigerated in separate containers. Assemble the salad just before serving to maintain maximum crunch and flavour.
Not Suitable for Freezing: The texture of raw soaked dal and fresh vegetables does not hold well when frozen. Freezing will compromise both the crunch of the vegetables and the tender texture of the dal.
Reheating: Kosambari is eaten fresh and cold (or at room temperature) and should never be heated. If the salad has been chilled, allow it to return to room temperature before serving to restore the balance of flavours.

Frequently Asked Questions

Can I make Kosambari ahead of time?
You can prepare the soaked dal and chop the vegetables several hours in advance, storing them separately in airtight containers in the refrigerator. Assemble the salad just before serving to preserve the crunch of the vegetables and the bright flavour of the lemon.

What if I don't have fresh coconut?
Frozen coconut (thawed) or unsweetened desiccated coconut can be used as a substitute. If using desiccated coconut, lightly toast it in a dry pan before adding it to the salad to rehydrate it slightly and restore its fragrance. Avoid using sweetened coconut, which will throw off the balance of flavours.

Can I use sprouted moong instead of soaked moong?
Absolutely. Sprouted green gram has a slightly different texture (firmer and more porous), but it is equally delicious and more nutritious. Sprouting takes 2–3 days depending on the weather, but the result is a dal with even better digestibility.

How do I adjust the spice level?
Reduce or increase the number of green chillies based on your heat preference. If you want a milder salad, remove the seeds from the chillies before chopping them. For added warmth, leave the seeds in or add a pinch of red chilli powder to the tempering.

Is Kosambari vegan?
Yes. Kosambari is naturally vegan if made with coconut oil or sesame oil for the tempering. There is no dairy in the traditional recipe. It is also gluten-free, making it suitable for many dietary preferences.

Why is my Kosambari watery?
The most common reason is grating the vegetables instead of chopping them finely. Grating releases the water in the vegetables, which pools at the bottom of the bowl. Finely chop all vegetables into small, uniform pieces instead. Additionally, do not refrigerate the salad before serving, as cold temperatures accelerate the release of vegetable water.

Can I add other vegetables to Kosambari?
Yes. Finely chopped beetroot adds colour and earthy sweetness. Pomegranate seeds add brightness and a tart bite. Bell peppers, radish, or even finely shredded cabbage work beautifully. However, stick to vegetables with a naturally crunchy texture and low water content, such as carrots, cucumbers, radishes, and beetroot.

Recipes You Might Like From My Blog

Panagam: Ram Navami Jaggery Drink — The cooling sweetness of jaggery and spices that pairs perfectly with Kosambari.
Sundal Recipes Collection — Other temple offerings and festival stir-fries with whole lentils and pulses.
Raithas and Salads — My complete collection of South Indian Salads and yoghurt-based side dishes.
Neer Mor: Spiced South Indian Buttermilk — The traditional cooling drink served alongside Kosambari during warm summer months.

A Light, Crunchy Moment of Tradition

Kosambari teaches us that the finest dishes are often the simplest ones. There is nothing elaborate here—just the patient soak of a lentil, the careful chop of fresh vegetables, and the warmth of a gentle tempering that ties everything together.

When you make Kosambari, you are not just preparing a salad. You are honouring a tradition that has nourished South Indian families and temple kitchens for generations. You are claiming a moment of lightness and freshness in your own kitchen, just as South Indian mothers did when the summer heat pressed down and our bodies asked for something simple, something pure.

That's the gift of Kosambari. It asks so little and gives so much.

A brass bowl filled with Kadali Paruppu Sundal, topped with mustard seeds and fresh coriander, with a clay jar in the background.

Delicious Kadali Paruppu Sundal with Sundal Podi

"Authentic Kadalai Paruppu Sundal Recipe with Sundal Podi – A Perfect Navratri Offering"

What is Sundal?

Sundal is a quintessential South Indian delicacy, especially popular during festive seasons like Navaratri, Durga Puja, Ganesh Chathurthi, and Krishna Jayanthi. It serves as quick Prasadham Recipe.

Sundal is a traditional recipe that’s incredibly simple to prepare. This dish features cooked dry beans and lentils, seasoned with a delicate tempering of mustard seeds, urad dhal, curry leaves, dry red chillies, grated coconut, and a pinch of asafoetida. It's a flavourful treat that can be enjoyed as a side dish during lunch, a healthy evening snack, or served as Naivedhyam (offering) during festive occasions. The gentle tempering of spices and the aromatic Sundal Podi make this recipe a must-try.

Click the link for a variety of Easy Sundal Recipes perfect for all 9 days of Navratri!

Why Sundal During Navaratri?

During Navaratri, Sundal is not just a treat; it holds cultural significance. This dish, often offered as Naivedhyam or Prasadhams in temples, symbolizes purity and devotion. Scientifically, lentils and pulses are high in protein and fibre, making Sundal a healthy choice during fasting. The inclusion of various beans contributes to a balanced diet, providing essential nutrients needed during these festive days.

The Magic of Sundal Podi

Sundal Podi, a special spice mix, enhances the flavour of your Sundal. This blend simplifies the cooking process, especially when preparing meals for larger gatherings, like during Golu displays or pujas. With the right spices, you can whip up delicious Sundal quickly, allowing you to enjoy the festivities without spending all your time in the kitchen.

Looking for more Traditional Indian Spice Mix? Check out Homemade Sundal Podi to stock up your pantry with homemade goodness!

The Perfect Sundal Recipe

This version of Sundal is made with Bengal Gram Dhal, also known as Kadalai Paruppu or Chana Dhal. To prepare it, I typically soak the Kadalai Paruppu/Chana Dhal for 20-30 minutes. After draining the soaking water, I cook the dhal in a pressure cooker until it becomes soft but not mushy. The cooked dhal is then tempered with mild spices and tossed with Sundal Podi and freshly grated coconut.

Looking for more Protein Packed Naratri Recipes? Check out Chickpea Sundal Recipe for an easy, protein-packed prasadam! Or Looking for something unique? Try Sprouted Green Gram Sundal Recipe for a fresh & nutritious take on traditional Sundals.

Course - Side Dish
Spice Level - Moderate
Difficulty - Easy
Serve - 3-4
Author - SM

Preparation Time - 5 -10 Minutes
Soaking Time - 20–30 Minutes.
Cooking Time - 25–30 Minutes.

Check out a full list of Navratri Recipes and for more ideas on Naivedhyam/Prasadham Recipes you can prepare for the festive season.

Step-by-Step Guide on How to make Perfect Kadali Paruppu/Chana Dhal Sundal with Sundal Podi

Delicious Kadali Paruppu Sundal with Sundal Podi

Ingredients

To Soak & Cook

1/2 cup of Bengal Gram Dhal/Kadalai Paruppu
1 1/2 cups of water

For Tempering

2 tablespoons of Oil
1 teaspoon of Mustard Seeds
2 Dry Red Chillies
2 sprigs of Curry Leaves
A pinch of Asafoetida
2–3 teaspoons of Sundal Podi
2–3 tablespoons of Grated Coconut

Method:

Soak and Cook Kadalai Paruppu

Clean, wash, and soak the Kadalai Paruppu for about 20–30 minutes.
Drain the soaking water and add 1 1/2 cups of water to the dhal.
Pressure cook on high flame for 2 whistles, then reduce the flame and cook for another whistle. Adjust cooking time as needed.
Once cooked, drain any excess water from the Bengal Gram Dhal using a colander.

Tempering Kadalai Paruppu Sundal

Heat oil in a pan.
Add mustard seeds, dry red chillies, and curry leaves, and let them splutter.
Stir in the Sundal Podi and a pinch of asafoetida. Mix well.
Add the grated coconut and sauté for a minute.
Incorporate the cooked Kadalai Paruppu along with a dash of salt.
Cook on low flame for a few minutes until all ingredients are well combined.

Serving Suggestions:

Serve hot or at room temperature as a side dish, evening snack, or as Naivedhyam.

Check out for a detailed step-by-step guide on How to cook Bens, Lentils & Pulses, here...

Close-up of Delicious Kadali Paruppu Sundal with Sundal Podi

Notes & Tips for a Perfect Kadalai Paruppu/Chana Dhal Sundal

Soaking the Dhal: Soaking the dhal significantly reduces cooking time and ensures perfectly moist Chana Dhal.
Experiment with Beans: Although this recipe features Bengal Gram Dhal, feel free to explore other legumes & beans such as White Chickpea Sundal or Black Chickpeas, Moong Bean, Green Gram, Groundnuts, Green Peas, White Cow Peas, Red Beans, Kidney Beans (rajma), and Kollu (horse gram). The fundamental recipe remains the same, though soaking and cooking times may vary for each type.
Cooking Method: While I typically cook the Bengal Gram Dhal in a pressure cooker, you can also prepare it in a saucepan if you prefer a different method.
No Salt Needed: Remember not to add salt while cooking the Kadalai Paruppu/Bengal Gram Dhal to maintain its natural flavour.
Versatile Variation: Raw Sundal: And a raw variation of Koshambari, made with soaked Moong dhal, Cucumber etc., is also a popular variation when it comes to Sundal.
*Pro Tip: Simplify with No Sundal Podi: If you prefer a simpler version, you can skip the Sundal Podi and still enjoy a tasty Sundal.

Enjoy the Simplicity and Flavour of Kadalai Paruppu Sundal

Kadalai Paruppu Sundal is not only a delicious, protein-packed dish but also a versatile addition to your festive table, whether for Navaratri, Durga Puja, or any celebration. The easy preparation, combined with the rich flavour of Sundal Podi, makes this recipe a must-try for those looking for a healthy snack or side dish. Its cultural significance as Naivedhyam and Prasadam during pujas adds to the charm of this beloved South Indian delicacy.

With its adaptability to various types of lentils and pulses, you can explore endless Sundal variations, making it the perfect dish to impress guests and loved ones. Whether you're a seasoned cook or trying Sundal for the first time, this recipe will become a go-to for your festive and everyday meals.

Explore Festive Recipes like Lemon Rice, Coconut Rice, Tamarind Rice, Pongal, Kesari for a complete Navratri Meal! For more Healthy South Indian Snacks like Vadai, Kunukku suitable for Naivedhyam, click here.

So, what are you waiting for? Try out this Kadalai Paruppu Sundal recipe and bring the festive flavours into your home today!

________________________________________________________________________________

Categories: Festive Recipes, Navratri Recipes, Prasadham
Keywords: Kadalai Paruppu Sundal, Sundal Recipe, Navratri Recipes, South Indian Snack, Sundal Podi

A close-up of sprouted green gram sundal garnished with grated coconut, served in a wooden bowl, highlighting its fresh and vibrant ingredients.

Sprouted Green Gram Sundal - A Healthy Festive Snack

"Sprouted Green Gram Sundal: A Nutritious Festive Delight"

Sprouted Green Gram Sundal

Navratri is a time for festivities, fasting, and wholesome food! This Sprouted Green Gram Sundal is not just a delightful snack; it’s packed with nutrition. Sprouted green grams are considered a superfood, brimming with protein and essential minerals. They also possess a cooling nature, making them perfect for the Indian climate during festive seasons.

Unlock the Nutritional Power of Beans, Lentils, and Pulses!

Beans, lentils, and pulses are not just ordinary ingredients; they are nutritional powerhouses brimming with protein and dietary fibre. When you sprout these legumes, their chemical composition transforms, significantly boosting their vitamin content. This process also helps neutralise acids that can hinder nutrient absorption, making sprouted beans and grams even more beneficial for your health.

Not only are these sprouted legumes easier to digest, thanks to the natural breakdown of amino acid protein bonds during sprouting, but they also serve as a versatile base for various dishes. Whether enjoyed raw in salads or cooked in hearty meals, sprouts are living foods that provide essential nutrients for your body.

Quick and Easy Preparation

The beauty of this recipe lies in its simplicity. Sprouted green grams require minimal cooking time. If you prefer a raw option, just add the tempering to the sprouts, give it a quick stir, and it’s ready to serve! Alternatively, for a classic sundal, you can cook the sprouts briefly and then add the tempering.

Curious about how to make fresh and nutritious sprouts at home? Discover the Secrets to Sprouting Green Gram here!

Health Benefits of Sprouted Green Grams

During Navratri and specifically in the Tamil month of Purattasi, many Hindus adhere to a strict vegetarian or Saatvic diet. The tradition of fasting and eating Saatvic food during Navratri prepares our bodies for the upcoming winter in India, boosting energy, enhancing immunity, and cleansing the digestive system. Sprouted beans like green grams offer an array of health benefits:

Rich in Proteins and Fibres: Sprouts provide a complete protein profile, making them ideal for vegetarians.
Easier to Digest: The sprouting process breaks down amino acid protein bonds, making them easier on the stomach.
Nutrient-Rich: Sprouted beans contain increased vitamin content and help neutralise acids that inhibit nutrient absorption.

Explore a full list of Navratri Recipes for more Naivedhyam/Prasadham Recipes ideas perfect for the festive season.

Recipe Details – Sprouted Green Gram Sundal

Course: Side Dish | Healthy Snack
Spice Level: Mild to Moderate
Difficulty Level: Easy | Beginner-friendly
Servings: Serves 3–4 People
Recipe Author: SM

Total Time:

Preparation Time: 5–10 Minutes
Cooking Time: 15–20 Minutes

Food as Medicine: Discover the amazing Health Benefits of Moong Dhal! Click here to read more!.

Step-by-Step Guide: How to Create Nutritious Sprouted Green Gram Sundal!

Fresh Sprouts of Green Gram

Ingredients for Green Gram Sundal

For Sprouted Green Gram/Pasi Payar Sundal:

1/2 Cup of Sprouted Green Gram/Pasi Payar
A pinch of Turmeric (Optional)
Salt to Taste
1/2 Teaspoon of Ghee (Optional)
1 1/2 Cups of Water

For Tempering & Seasoning:

2 Teaspoons of Oil
1 Teaspoon of Mustard Seeds
1 Dry Red Chilli
2 Green Chillies
A sprig of Curry Leaves
A pinch of Asafoetida
3 Tablespoons of Grated Coconut

Method - How to Make Sprouted Green Gram Sundal

Cooking Sprouted Green Gram

In a Saucepan:

Rinse the sprouted green grams once or twice.
In a saucepan, add 1/2 Cup of Water, turmeric, ghee, and salt.
Cover and cook on medium flame for about 5 minutes, stirring occasionally.
Cook until the grams are soft yet separate, not mushy.
Drain any excess water for later use in dhal or rasam.

In a Steamer:

Rinse the sprouted green grams as before.
Add water to the idli vessel or steamer and bring it to a boil on medium-high flame.
Mix the sprouted green grams with turmeric, ghee, and salt, then steam for 5 minutes until soft but not mushy.

Satisfy your cravings! Find more delicious Green Gram and Moong Dhal recipes here!

Preparing the Sprouted Green Gram Sundal

Heat Oil: In a pan, heat oil.
Tempering: Splutter mustard seeds, black gram dhal, dry red chillies, green chillies, and curry leaves.
Add Asafoetida: Stir in a pinch of asafoetida.
Incorporate Coconut: Add grated coconut and sauté briefly.
Combine: Add the cooked green gram and stir well. Cook on low flame for a few minutes until everything is well incorporated.
Serve: Enjoy hot or cold as a side dish, evening snack, or Naivedhyam/Prasadham.

Storage and Usage Tips

Storage: Store any leftover sundal in an airtight container and refrigerate for up to 2 days.
Reheating: Gently reheat in a pan or microwave before serving. Avoid reheating repeatedly to maintain freshness.

Pro Tip: For Naivedhyam/Prasadham, always prepare fresh sundals, as leftovers are not suitable for offerings.

Notes & Tips for Nutritious Green Gram Sundal:

Butter or Ghee: Adding these while cooking enhances flavour and speeds up the process.
Ayurvedic Insight: Green gram cooked with ghee balances its dry qualities, but is optional.
Cooking Tip: Avoid overcooking for sundal recipes.
Spice Adjustments: Modify the number of green chillies and dry red chillies based on spice preference.
Variations: Try this recipe with black/white chickpeas, moong dhal, peanuts, green peas, cowpeas, red beans, kidney beans, or Bengal gram.

Cooking Guide: Looking for a complete guide on How to Cook Beans, Lentils, and Pulses? Click here to learn more!

Protein packed Evening Snack

Green Gram Sundal is a delightful, nutritious addition to your Navratri celebrations. It’s perfect for those seeking healthy snack options that align with festive traditions. Not only does it taste amazing, but it also supports your health goals. Whether you’re looking for a quick side dish for lunch or a healthy evening snack, this sundal ticks all the boxes!

Ready to try more temple-style recipes? Explore my South Indian Prasadam Collection and recreate the divine flavours at home.

Make Your Navratri Celebrations Special

Looking for more festival-friendly recipes? Check out beautifully curated 9-Day Navratri Menu for a variety of delicious dishes to serve during this auspicious time. You’ll find a selection of sundals, pongal, and other sweet treats to celebrate each day of Navratri.

DESSERTS, INDIAN SWEETS, NAIVEDHYAMS/PRASADHAMS

AVAL KESARI - POHA/AVALAKKI KESARIBHATH

     "Aval Kesari - Poha/Avalakki Kesaribhath" is a recipe with a twist. A recipe similar to all-time classic Kesaribhath/Rava Kesari, but the only difference is that this Aval Kesari is prepared with Aval/Beaten Rice. But it is really hard to find that this Kesari is prepared with Aval/Beaten Rice rather than with Rava/Semolina unless said. The texture of this Aval Kesari does total justice to the dish. This Aval Kesari is a simple recipe prepared with Aval/Poha/Beaten Rice, Sugar, Water, flavoured with Cardamoms & Saffron, garnished with Ghee roasted Cashew Nuts & Raisins. The yellow/orange colour of this dish is due to the addition of Food colouring, though the recipe has Saffron in it, it doesn't add a bright hue to the Kesari.
   The Aval/Beaten Rice I have used in this Aval Kesari recipe is the one made with Kerala Rose Matta Rice which my mother packed for me, while I was home last time. This variety is slightly thicker and has a pink shade which naturally comes from the variety of Rice used. We can prepare this Aval Kesari with any type of Aval/Poha/Beaten Rice. Perfectly roasted Aval/Beaten Rice yields perfectly textured Kesari. Roast the Rice flakes on a very low flame stirring and tossing it continuously, so that the Aval is well roasted & mainly the colour shouldn't change. Powder the roasted Aval/Beaten Rice and there you go with a new version of Kesari/Kesaribhath - Aval Kesari. Simply serve this Aval Kesari as a snack or when a pang of Sweet Tooth hits you. It is also suitable to be served as a Naivedhyam/Prasadham.

For more Recipes on INDIAN SWEETS, Click here...

Cuisine - Karnataka, South India
Recipe Type - Sweet
Difficulty - Easy
Serves - 3 - 4
Author - SM

Preparation Time - 5-10 Minutes
Cooking Time - 20 - 30 Minutes

For more NAIVEDHYAMS & PRASADHAMS, Click here...

HOW TO MAKE AVAL KESARI - POHA/AVALAKKI KESARIBHATH

INGREDIENTS :

Aval/Beaten Rice - 1/2 Cup
Sugar - 1/2 Cup
Water - 11/2 Cup
Ghee - 2-3 Tbspn
Cardamom - 3-4 Pods
Yellow/Orange Food Colouring - a Pinch
Saffron - few Strands
Cashew Nuts - Few
Raisins - Few
Salt - a Pinch.

METHOD :

Soak Saffron strands in few teaspoons of Milk/Water and keep it aside.
Grind the Cardamom Pods with few teaspoons of Sugar into a fine powder and keep it aside.
Heat 2 -3 Tbspns of Ghee in a Pan, roast Cashew Nuts & Raisins on a very low flame until Cashew nuts turn into light Golden Brown in Colour.
Remove the Nuts and Raisins from the Ghee and keep it aside.
Add few more teaspoons of Ghee to the same Pan and roast Beaten Rice/Aval on a very low flame.
Roast the Beaten Rice/Aval until it turns aromatic, it will take approximately 5-7 minutes.
Care should be taken while roasting the Beaten Rice/Aval. The trick is to roast it without changing its colour.
Allow it cool down.
Grind the roasted Beaten Rice/Aval into a coarse powder.
Meanwhile, boil the Water in a separate Pan.
Gradually add the coarsely powdered Beaten Rice/Aval to the boiling water.
Stir continuously while adding the Beaten Rice/Aval powder until it absorbs the water and there are no lumps.
Pour in the Saffron soaked liquid along with a pinch of Orange/Yellow food colouring and mix well.
Once the Beaten Rice/Aval is cooked, add Sugar and a pinch of Salt, mix well.
Cook this mixture on a very low flame stirring continuously until the Sugar is well dissolved.
Add Cardamom powder to the Aval Kesari and mix well.
Add the remaining Ghee and stir continuously.
Cook on a very low flame. Aval Kesari needs to be cooked for a bit of a long time.
Stir the Aval Kesari and mix it well all along, until the Kesari starts to separate from the pan.
Finally, add the roasted Cashew Nuts & Raisins to the Aval Kesari and give a quick stir.
Serve Aval Kesari - Poha/Avalakki Kesaribhath hot or at room temperature.
Can serve it along with South Indian Breakfast items as a sweet or simply serve it as a dessert.
Can also serve it as a Naivedhyam/Prasadham during festival seasons.

NOTES :

Perfectly roasted Aval/Beaten Rice yields perfectly textured Aval Kesari.
Care should be taken not to burn the Aval. Least to mention even the colour shouldn't change.
Roast it on a very low flame, stirring and tossing it continuously.
Adjust the amount of Water to suit your preferred consistency.
Adding the given amount of Ghee gives a soft texture to the Aval Kesari.
Adjust the amount of Sugar to suit your preference.
Adding artificial food colouring is truly optional
The colour from Saffron will not yield you a vibrant coloured Aval Kesari.
Aval Kesari needs to be cooked for a bit of a long time to get the desired consistency and texture.
I have used the Aval/Beaten Rice prepared out of Kerala Matta Rice, which is slightly thicker and has a light pink colour.
If you are using the white thin variety of Aval, adjust the cooking time and the quantity of water( Use just 1 Cup of Water) accordingly.

HOW TO SPROUT GREEN GRAM

HOW TO CHOOSE & SOAK GREEN GRAMS?

METHOD 1:

SPROUTING THE GREEN GRAMS IN A CLOTH:

METHOD 2:

SPROUTING THE GREEN GRAMS IN A CONTAINER

HOW TO CHOOSE SPROUTED GRAMS

CULINARY USES OF BEAN SPROUTS.

HOW TO STORE SPROUTED GREEN GRAMS:

Important: Food Safety

HOW TO MAKE BADAM KHEER/ALMOND PAYASAM

INGREDIENTS :

To Soak:

For Badam Kheer/Almond Payasam:

For Garnishing:

METHOD :

For Soaking, Blanching and Peeling :

For Badam Kheer/Almond Payasam:

NOTES:

Kosambari Recipe: Crunchy South Indian Moong Salad

What Is Kosambari?

History and Origin

Kosambari and Ram Navami

Why You Will Love This Recipe

Recipe Overview

Time Estimate

How to Make Kosambari: Step by Step Guide

Ingredient List

For the Base Salad:

For the Tempering:

Method: Detailed Cooking Instructions

Step 1: Soak the Moong Dal

Step 2: Prepare the Vegetables

Step 3: Make the Tempering

Step 4: Drain and Assemble

Step 5: Finish and Serve

Pro Tips and Notes

Serving Suggestions

Storage Suggestions

Frequently Asked Questions

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What is Sundal?

Why Sundal During Navaratri?

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The Perfect Sundal Recipe

Step-by-Step Guide on How to make Perfect Kadali Paruppu/Chana Dhal Sundal with Sundal Podi

Ingredients

To Soak & Cook

For Tempering

Method:

Soak and Cook Kadalai Paruppu

Tempering Kadalai Paruppu Sundal

Serving Suggestions:

Notes & Tips for a Perfect Kadalai Paruppu/Chana Dhal Sundal

Enjoy the Simplicity and Flavour of Kadalai Paruppu Sundal

"Sprouted Green Gram Sundal: A Nutritious Festive Delight"

Sprouted Green Gram Sundal

Unlock the Nutritional Power of Beans, Lentils, and Pulses!

Quick and Easy Preparation

Health Benefits of Sprouted Green Grams

Step-by-Step Guide: How to Create Nutritious Sprouted Green Gram Sundal!

Fresh Sprouts of Green Gram

Ingredients for Green Gram Sundal

Method - How to Make Sprouted Green Gram Sundal

Cooking Sprouted Green Gram

In a Saucepan:

In a Steamer:

Preparing the Sprouted Green Gram Sundal

Storage and Usage Tips

Notes & Tips for Nutritious Green Gram Sundal:

Protein packed Evening Snack

Make Your Navratri Celebrations Special

HOW TO MAKE AVAL KESARI - POHA/AVALAKKI KESARIBHATH

INGREDIENTS :

METHOD :

NOTES :

Diwali Recipes: 85+ Sweets, Snacks and Desserts for Deepavali

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