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Mung Bean Kosumalli

For dinner last Saturday, I made Tomato Rasam and Mung Bean Kosumalli, a spicy mung bean salad like dish. Kosumalli is a very traditional South Indian dish.

Interestingly enough, I knew what I wanted to make, how to make, but I didn't know the name of the dish. So, I had to ask my friend's mom and find out the name of the dish. I knew how to make it, although I didn't know the name of the dish. Go figure :)

Ingredients:
  1. Mung bean - 2 cups
  2. One Cucumber - diced
  3. Green chili, deveined, deseeded and diced - 2-4 chilis
  4. Diced Ginger root - 2 Tbsp
  5. Mustard seeds - 1 Tsp
  6. Urad dal (white lentil) - 1 Tsp
  7. Asafoetida - a pinch
  8. Finely chopped curry leaves - 1 Tbsp
  9. Finely chopped cilanto - 2 Tbsp
  10. Sesame oil - 1 Tsp
  11. Lemons - 2 (freshly squeezed)
Preparation:
  1. Soak the mung beans in water overnight. The next day, rinse the mung beans in cold water. Set aside.
  2. In a small sauce pan, heat up 1 Tsp of Sesame oil. When the oil is hot, drop the mustard seeds in and let them splutter. Let the oil cool a bit. Add the urad dal and asafoetida. Let the urad dal turn brown. Remove from the hot pan and add the contents of the sauce pan to a large bowl.
  3. Add the mung beans, cucumber, cilantro, ginger, lemon juice to the bowl. Mix thoroughly.
  4. Add a pinch of salt to taste.
Here is the finished product.
Here is a close-up of the Kosumalli!
Bon appetit' :)

Views: 133

Replies to This Discussion

Thanks for this, Chandra! You know, the body is a temple and treating it like this is honoring it. One thing we can control, without a doubt, is what we eat. I've got about 7 new items on my shopping list and these recipes you've so graciously taken the time to share. This is a true gift, and it's appreciated from the heart. I'll let you know how each of the recipes turn out when I make them for my friends and family. How on earth can we take fast food into our bodies when we have possibilities like this? Yep, sometimes fast food is the only option. I hop on a plane and get starved and eat crackers with a huge paragraph of synthetic ingredients. I have to admit, I like Pringles salt and vinegar chips. There's a bunch of junk food I "like", but when I put craft food in my stomach, my whole being reacts positively. Add environment to the mix: good friends, warm conversation, gratitude, maybe something recited from memory and you've completed the experience. My aim is as much of that as possible. Thanks again, friend!

Michael,

You are welcome.

It is indeed my pleasure to share the recipes for the dishes I cook.

The joy is in sharing, not hoarding.

Thanks for providing the opportunity to share!

Peace :)

Chandra

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