Sprouted Moong Salad

A light, nutritious and easy Indian-style salad with sprouted moong, fresh veggies and tangy spices — perfect for a healthy meal or snack.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 0

Total Time 10

Servings: 2 people

Course: Salad, Side Dish

Cuisine: Indian

Calories: 60

Ingredients Equipment Method Notes

Ingredients

1 cup sprouted moong (mung bean sprouts) washed and drained
1/2 cup cucumber finely chopped
1/2 cup tomato finely chopped
1/4 cup onion finely chopped
1 tbsp fresh coriander leaves chopped
1 tbsp lemon juice fresh
1/4 tsp cumin powder roasted jeera powder for flavor
1/4 tsp black salt or salt to taste
1/8 tsp black pepper powder optional

Equipment

Mixing bowl

Method

Take washed and drained sprouted moong in a big mixing bowl.
Add finely chopped cucumber, tomato and onion into the bowl.
Sprinkle chopped fresh coriander over vegetables.
Squeeze fresh lemon juice, then add roasted cumin powder, black salt (or salt) and black pepper powder.
Mix everything gently but thoroughly so that sprouts and veggies blend with spices and lemon juice.
Taste and adjust salt or lemon juice if needed. Serve immediately chilled or at room temperature.

Notes

You can add finely chopped carrots or pomegranate seeds for extra crunch and natural sweetness. For a South-Indian twist, add freshly grated coconut and a tempering of mustard seeds and curry leaves in little oil. Salad is best eaten fresh to retain crunch and nutrients.

Sprouted Moong Salad