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Sprouted mung beans salad
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

A healthy and super quick salad made with sprouted mung beans teamed with any and all vegetables and fruits in your refrigerator.

Course: Salad
Cuisine: Indian
Keyword: dried fruits, green mango, healthy, mung beans, salad, vegetables
Servings: 4
Author: Rapti B
Ingredients
  • 2 cups Sprouted hare mung/mung beans
  • ½ cup Apricot (chopped)
  • ½ cup Pear (chopped)
  • ½ cup Tomato (chopped)
  • ½ cup Carrots (chopped)
  • ½ cup Pomegranate seeds
  • 1 Green chilli (chopped)
  • 2 tablespoons Coriander leaves (chopped)
  • ½ teaspoon Chaat masala
  • Rock salt/Sea salt (to taste)
  • 2 tablespoon Peanuts (roasted/optional)
  • 1 Lemon (optional)
Instructions
  1. Pour the sprouted mung beans in a large salad bowl.

  2. Add the chopped apricots, pear, tomato, carrots, pomegranate seeds, green chilli and coriander leaves.

  3. Sprinkle some chaat masala and sea salt to this bowl. Mix thoroughly but with a gentle hand.

  4. Check the seasoning. Add a dash of salt or masala if needed. Squeeze in a dash of lemon juice if you are feeling adventurous. 

  5. Throw in the peanuts, whole or broken, into the salad for a added crunch.

  6. Serve – chilled or at room temperature – immediately.
Recipe Notes

How to get those mung beans to sprout? Soak 1 cup of mung beans in 2 cups of water. Cover with a tight lid and keep watch. Once the beans of soaked all the water, shake them up a bit and soak completely in water again. Keep repeating the process until you see those little sprouts peeping out and they’ve grown to the desired length.

I say ‘serve immediately’ because salt tends to draw out water of some fruits and vegetables. An option is to finish your prep, cover the ingredients and refrigerate them. Add the seasoning right before you serve.

You can buy chaat masala at an Indian store or the Indian aisle in your supermarket. Wondering what to do with the rest of the masala? Sprinkle it over chopped fruits for the added tang. Or try making this Tongue-tickling Chatpata Chicken.