Mung Bean Sprouts Salad
Mung Bean Sprouts Salad Recipe is a refreshing salad made by tossing sprouted and cooked moong with some veggies that go well together-such as chopped onions, carrots, bell peppers, lime juice. Finally all that is required is a dash of salt, black pepper and chaat powder for zing.
Equipment
- salad bowl
- wooden spoon
Ingredients
- ½ cup Whole moong/Mung
- ¼ cup Onions - finely chopped
- ¼ cup Carrot finely chopped
- ¼ cup bell peppers finely chopped
- ¼ cup cucumber finely chopped
- 1/8 cup tomato finely chopped
- 1 green chili finely chopped
- few sprigs coriander leaves finely chopped
- 1-2 tsp lime juice
Dry spices - use as preferred
- Salt to taste
- Black pepper powder
- Chaat masala powder
- 1 tsp Olive oil or olive oil with balsamic vinegar optional adjust as preferred
Instructions
How long to soak Moong Beans for Sprouting
- Soak moong beans overnight or at least 7-8 hours to make them tender.
- Wash them and place in a clean damp cloth. Keep in a dry warm place overnight at least for 12-15 hours.
- To accelerate the sprouting process, preheat the oven for 5 minutes and put it off. Now place the beans in the oven overnight. (Refer to video)
- The next day rinse the sprouted beans gently.
How to cook Bean Sprouts
- In a wide pan, cook the beans with salt, little oil and just enough water.
- Cook till just tender. Avoid overcooking. Drain off any traces of water.
- Let the beansprouts cool.
- Fluff up the beans for the heat to escape. Each sprouted bean should retain its shape.
How to use Bean Sprouts in Salad
- Transfer the cooked and cooled beansprouts into a bowl. Now toss the sprouts with chopped onion, carrots, bell pepper, cucumber, tomato, green chili, coriander leaves, salt, chaat masala powder, black pepper powder, lime juice, olive oil and/or olive oil with balsamic vinegar.
- Finish up with some more chopped tomatoes and coriander leaves. Serve.
How to serve Sprouts Salad
- Serve vibrant color moong sprout salad in transparent glass bowl.
- Another preferred way is to serve this salad in store bought canapes or homemade shells.
- Kids would love to have this salad on salted biscuits or crackers.
Notes
- After sprouting, wash the sprouts lightly.
- Cook the sprouts with a wee bit of salt and water till just done. Don’t make it mushy.
- Refrain from adding anything that mars the nutritional value of this recipe.