Sprouts Salad is an easy and healthy salad made with sprouted moong beans, chopped vegetables, herbs and mild spices. The ingredients are mixed together to create a fresh and lightly spiced dish. This salad is vegan, gluten-free and naturally low in fat. Serve it as a light meal, snack or side dish.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: Not specified
  • Total time: 20 minutes
  • Yield: 2
  • Category: Side Dish
  • Cuisine: Indian

Ingredients

  • 2 cups Mung Bean Sprouts
  • ¼ to ⅓ cup finely chopped onions (or 1 small-sized onion)
  • ⅓ to ½ cup finely chopped tomatoes (or 1 small to medium-sized tomato)
  • ½ to 1 teaspoon finely chopped green chillies (or 1 green chilli - optional)
  • ¼ teaspoon red chilli powder (or ¼ teaspoon cayenne pepper or paprika)
  • ½ to 1 teaspoon chaat masala (- optional)
  • 1 teaspoon lemon juice (or as required)
  • 1 boiled potato (or boiled sweet potato, peeled & finely chopped - optional)
  • salt (or rock salt (edible and food grade) or black salt, as required)
  • 1 to 2 tablespoons chopped coriander leaves (- for garnish)
  • 2 lemon slices (- for garnish)

Method

Boiling moong sprouts

  1. Firstly, you have to sprout the moong beans. Check this detailed method to make homemade Mung Bean Sprouts.
  2. Once the moong sprouts are ready, rinse them in water a few times. Drain all the water.
  3. Place the sprouts in a pan or pot or steamer pan. Add water as needed and boil or steam the sprouts till they are softened and cooked well. But make sure not to overcook them until mushy.
  4. You can even keep them half-cooked if you want a crunchy taste.
  5. Then, drain all of the water from the cooked sprouts.

Making sprouts salad

  1. Take the cooked moong sprouts in a large bowl or vessel.
  2. Add finely chopped onions and finely chopped tomatoes.
  3. Next, add finely chopped green chilies and boiled potato cubes (optional).
  4. Add red chili powder (or cayenne pepper or paprika) and chaat masala (optional). Mix very well.
  5. Lastly, season with salt and pour lemon juice. Mix well.
  6. Garnish the sprouted moong salad with coriander leaves and lemon slices..
  7. Serve Sprouts Salad immediately.

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.