Green Moong Sprouts Salad is a vibrant, nutritious, and refreshing salad that brings together the wholesome goodness of sprouted green moong beans with a medley of fresh vegetables and aromatic spices. This salad is not only a feast for the eyes with its colourful presentation but also a powerhouse of essential nutrients, making it a perfect choice for health-conscious individuals.
Green moong beans, when sprouted, are rich in proteins, vitamins, and minerals, enhancing their nutritional profile and making them easier to digest.
Whether you are following a vegan, vegetarian, or a clean-eating lifestyle, sprouted green moong salad is an excellent addition to your diet. Enjoy this delicious and healthful salad as part of your regular meals to boost your energy and vitality.
Green Moong Sprouts Salad Recipe:
Green Moong Sprouts Salad is my favourite summer salad and it’s hearty enough to be a meal on its own. Perfect for a light meal, a wholesome snack, or a side dish, sprouts salad is incredibly versatile and can be customized to suit various taste preferences. The crunchy vegetables, combined with the tangy lemon juice and the flavourful spices, create a delightful blend of textures and flavours that are sure to please your palate.
For this sprouts salad, firstly rinse 1 cup of green moong beans thoroughly in water.
Soak them in enough water for 6-8 hours or overnight.
Drain the water and transfer the soaked beans to a clean cloth or sprout maker.
Keep them in a warm place for 10-12 hours until they sprout. Rinse the sprouts once or twice during this period to keep them moist.
Once the sprouts are ready, place the sprouts in a steam basket.
Fill the pressure cooker base with about 1-2 inches of water. Ensure that the water level is below the bottom of the steaming basket.
Place the cooker plate at the bottom. Bring the water to a boil.
Now place the sprouts colander in the cooker. Close the lid (don’t put the valve)
Steam the moong sprouts for about 5 minutes, till tender but still slightly crunchy.
Remove the sprouts basket from the cooker.
Allow the steamed sprouts to cool slightly before using them.
Peel, cube and boil the potatoes until tender.
Next, chop the onion, tomato, cucumber, green chili, and coriander leaves.
Grate the carrot.
To assemble the salad, in a large mixing bowl, combine the sprouted green moong beans, chopped onion, tomato, cucumber and green chili.
Add grated carrot, boiled potatoes and chopped coriander leaves to the bowl.
Squeeze the juice of one lemon over the salad mixture.
Add salt to taste, black pepper powder, amchur powder and chilli powder.
Toss all the ingredients together until well combined.
Taste and adjust the seasoning if necessary.
Serve the salad immediately or chill it in the refrigerator for 30 minutes for a refreshing taste.
Enjoy this healthy, protein-packed Green Moong Sprouts Salad as a refreshing snack or a light meal!
If you are looking for healthy salads, then do try out Quinoa Salad
Mung Bean Sprouts Salad is a lovely way to brighten up the table with a rainbow of veggies. And a cilantro lime dressing gives this simple salad a flavourful twist. Enjoy this heavenly combo of fresh and zesty summer flavours.
Course Main Dish
Cuisine Indian
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 8
Calories 245kcal
Author Shil
Ingredients
1cupgreen moong beanswhole green gram
1cuppotatoespeeled, cubed, boiled
1cupcucumberfinely chopped
¾cuptomatofinely chopped
¾cuponionfinely chopped
1cupcarrotgrated
2green chiliesfinely chopped
2tablespoonsfresh coriander leaveschopped
1 ½tablespoonlemon juice
1teaspoonamchur powder
1tspred chilli powder
2tspsalt
½tspblack pepper
Instructions
For this mung beans sprouts salad recipe, wash 1 cup of green moong beans thoroughly.
Soak them in water for 6-8 hours or overnight.
Drain the water and tie the soaked beans in a clean muslin cloth or place them in a sprouting jar.
Keep them in a warm place for 10-12 hours, rinsing them with water once or twice to ensure they remain moist. Once they sprout, give them a final rinse under cool water.
Fill a pressure cooker with about 1-2 inches of water, ensuring that the water level is below the bottom of the steamer basket. Place the cooker plate at the bottom and heat the water.
Place the moong sprouts in the steamer basket. Spread them out evenly to ensure even steaming.
Once the water comes to a boil, place the steamer basket in the cooker and close the lid (remove the valve).
Allow the sprouts to steam for about 5 minutes, till then turn tender but still slightly crunchy.
Once the sprouts are done, turn off the heat and carefully remove the steamer basket from the pot. Let the steamed sprouts cool slightly before using them in the salad.
Meanwhile, peel, cube and boil the potatoes till tender.
Chop the onion, tomato, green chillies. Peel and chop the cucumber.
Grate the carrot.
In a large mixing bowl, combine the green moong sprouts, chopped cucumber, tomato, onion, green chillies, boiled potatoes and grated carrot.
Add the finely chopped coriander leaves.
Sprinkle the lemon juice over the salad.
Add the amchur powder, red chilli powder, pepper and salt.
Toss the salad well to ensure all the ingredients are evenly mixed and coated with the seasoning.
Transfer the salad to a serving bowl.
Serve Mung Beans Sprouts Salad immediately for the best flavour and crunch.
Notes
For added crunch, you can include finely chopped bell peppers, pomegranate seeds, or roasted peanuts
Leave a Comment