India Green Moong Sprouts Salad
Green moong sprouts salad is a nutritious and refreshing Indian dish made with sprouted green moong beans, fresh vegetables, and tangy spices. This dish is highly valued in Indian households for its health benefits, as sprouted moong beans are rich in protein, fiber, and essential nutrients. It is a quick and versatile salad, and with a simple dressing of lemon juice and spices, it is light yet flavorful—perfect for those seeking a healthy meal option. Naturally vegetarian, vegan, gluten-free, dairy-free, kosher, and halal, this salad is inclusive of most dietary needs.
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
5 minutes
Total Time
15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 cups (300 g) green moong sprouts (sprouted green gram)
- ½ cup (75 g) cucumber, finely chopped
- ½ cup (75 g) tomato, finely chopped
- ¼ cup (40 g) onion, finely chopped
- 1 green chile, finely chopped (optional, for spice)
- 2 Tbsp (8 g) fresh cilantro, chopped, plus extra for garnish
- Juice of 1 lemon
- ½ tsp (2 ml) roasted cumin powder
- Salt, to taste
- ¼ tsp (1 ml) black pepper (optional)
Directions
- If not already prepared, rinse and soak green moong beans overnight. Drain and transfer them to a sprouting container or damp cloth for 12–24 hours until sprouts appear. For this salad, use 2 cups (300 g) of prepared green moong sprouts.
- To reduce rawness, blanch the sprouts by boiling them in water for 2–3 minutes and then immediately transferring them to an ice bath. Drain and set aside. This step is optional and can be skipped if a raw salad is preferred.
- In a large mixing bowl, add the moong sprouts, chopped cucumber, tomato, onion, green chile (if using), and fresh cilantro. Toss gently to combine.
- Add the lemon juice, roasted cumin powder, salt, and black pepper (if using). Mix well to coat the ingredients evenly with the dressing.
- Transfer the salad to serving bowls and garnish with additional cilantro if desired. Serve immediately.
Notes
- You can enhance the salad by adding grated carrots, boiled corn, or pomegranate seeds for extra texture and flavor.
- Adjust the spice level by increasing or omitting the green chile.
- Store leftovers in an airtight container in the refrigerator for up to 1 day, but it’s best enjoyed fresh for maximum crunch and flavor.
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