Fresh, bright, and straightforward to put together, Sprouted Moong Salad Recipe is a vegetarian Indian salad made with sprouted moong beans, onion, and tomato in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
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
- 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.
- 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.
- 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.
