Yummy Tummy Tuesday – Moong kosumbari

I ate this at a friends place and loved it so much that I made it soon. Though I also make moong kosumbari often, the addition of peanuts changed the awesomeness of the moong, simple though it is. I will post pictures soon. The kids also love kosumbari at any time – it is a great snack, can be packed easily for their lunches, and goes well with anything. This goes towards Priya’s CSW event – Moong Beans.

Grated carrot – 1 cup
Sprouted moong(steamed) – 2 cups (this requires you to prepare for this earlier so the moong is sprouted or you can buy the readily available sprouted moong)
Peanuts ground – 2 tbsp
Salt – to taste
Sugar – just a little
Lime juice – juice of 1 lime

For Tadka:
Oil – 2 tsp
Jeera (cumin seeds)
Green chillis – 2 (or to taste)
Curry leaves – few

Coriander leaves – for Garnish

Grate the carrot and keep aside.
Roast the peanuts for a few minutes. Cool and then grind to a coarse powder.
Steam the sprouted moong for about 8 minutes.
Once cooled, mix all ingredients together.
Heat the oil and put the cumin seeds in. Add the green chillies and curry leaves. Add to the kosumbari.

Garnish with finely chopped coriander leaves. 

Tips: Add the salt/lime juice just a few minutes before serving. You can also add grated/finely chopped cucumbers to this. Will add photos soon.

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