Sprouted Moong Salad
Looking for a healthy, light, and protein-packed dish that’s quick to make and full of flavor? This Sprouted Moong Salad is your perfect choice. With its crunchy texture, refreshing veggies, and zesty lemony flavor, this salad is not just nourishing but also incredibly satisfying.
Servings 2
Calories 120kcal
Cost $2
Ingredients
- 1 cup sprouted moong beans green gram
- ½ cup finely chopped cucumber
- ½ cup chopped tomato seeds removed
- ¼ cup finely chopped red onion
- 1 green chili finely chopped (optional)
- 2 tbsp finely chopped coriander cilantro
- Juice of ½ lemon or to taste
- Salt to taste
- Black pepper to taste
- ½ tsp roasted cumin powder
- A pinch of chaat masala optional for tang
Instructions
- Prepare the sprouts: If using homemade moong sprouts, make sure they are well rinsed and drained. If using store-bought, give them a quick rinse.
- Chop veggies: Finely chop cucumber, tomato (remove seeds for less moisture), onion, green chili, and coriander.
- Mix it up: In a mixing bowl, add the sprouted moong along with all the chopped vegetables.
- Season: Add salt, black pepper, roasted cumin powder, and chaat masala (if using).
- Add lemon juice: Squeeze fresh lemon juice over the salad.
- Toss and serve: Mix everything gently until well combined. Serve fresh.
Notes
- Use fresh sprouts: Sprouts should smell fresh and have no slimy texture.
- Avoid watery tomatoes: Remove the seeds to keep the salad crisp.
- Customize veggies: Add grated carrots, bell peppers, or pomegranate for extra flavor and nutrition.
- Chill before serving: A short chill in the fridge enhances the taste and crunch.