How to make Kosumali -

A delicious medley of moong dal and fresh vegetables cooked with raw mango and coconut

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split skinless green gram (dhuli moong dal), Sprouted green gram (ankurit moong)

Cuisine : Tamil Nadu

Course : Main Course Vegetarian

For more recipes related to Kosumali checkout Moong Beans, Dry Dal with Imli Leaves-Cook Smart. You can also find more Main Course Vegetarian recipes like Gravied Drumsticks South Indian Mushroom Masala Desi Soya Stir Fry Cashew And Paneer With Broccoli


Kosumali Recipe Card


The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food.   A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.

Prep Time : 41-50 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Kosumali Recipe

  • Split skinless green gram (dhuli moong dal) 1/2 cup

  • Sprouted green gram (ankurit moong) , boiled 1/2 cup

  • Raw mango , peeled and chopped 1/2 medium

  • Carrots , grated 2 medium

  • Cucumber , grated 1 medium

  • Green chillies , chopped 2

  • Fresh coriander leaves , chopped 1 tablespoon

  • Lemon juice 1 tablespoon

  • Salt to taste

  • Oil 2 teaspoons

  • Mustard seeds 1/2 teaspoon

  • Curry leaves , scraped 1 sprig

  • Fresh coconut , scraped 1/4 cup


Step 1

Wash and soak split green gram in 1 cup of water for 1/2 hour and drain.

Step 2

Boil sprouted green gram till just cooked. Drain and keep aside.

Step 3

Put drained moong dal, bean sprouts, carrots, cucumber, green chillies, raw mango and coriander leaves in a mixing bowl. Add lemon juice and salt and mix well.

Step 4

Heat oil in a tempering pan, add mustard seeds and let them splutter. Add curry leaves and let them crackle. Add this tempering to the bowl and mix well. Add most of the coconut and mix well.

Step 5

Transfer into a serving bowl, garnish with remaining coconut and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.