Easy, wholesome, and fresh, sprouted moong (mung) salad made from sprouts, fresh vegetables, herbs and, seasonings. Vegan, gluten-free, and oil-free.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 5 minutes
  • Total time: 15 minutes
  • Yield: 6
  • Category: Salad
  • Cuisine: Indian

Ingredients

  • 1 1/2 cups sprouted moong beans
  • 2 tablespoons onion (finely chopped)
  • 1 medium tomato (de seeded and chopped (about 1/2 cup))
  • 1 medium carrot (shredded (about 1 cup))
  • 1 medium persian cucumber (diced (about 3/4 cup))
  • 1 green chili (finely chopped (optional))
  • 1/4 cup roasted peanuts
  • 1/2 teaspoon chaat masala
  • salt and black pepper (to taste)
  • juice of half lime
  • 2 tablespoons coriander leaves

Method

  1. Boil some water in a large pot. Parboil the sprouts, i.e., add the moong sprouts into the boiling water and cook for about 5-6 minutes (until they are half cooked and slightly tender). Remove, drain excess water and keep aside. You can also steam the sprouts for 5-6 minutes using the Instant pot pressure cooker.
  2. In a large mixing bowl, combine mung bean sprouts, onions, cucumber, tomatoes, carrots, green chili, cilantro, roasted peanuts, and seasonings like chaat masala, salt, black pepper, and lime juice. Toss to combine.
  3. Serve immediately or refrigerate the moong sprouts salad for 30 minutes and then serve.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.