Nutritious Sprouted Mung Bean Salad with Zesty Greens
30 minutes
1105 reads
About Nutritious Sprouted Mung Bean Salad with Zesty Greens
Craving a vibrant and healthy meal that bursts with flavor? This Sprouted Mung Bean Salad is a nutritional powerhouse, perfect for a refreshing breakfast, lunch, or satisfying snack.Tender sprouted mung beans mingle with crisp green vegetables, fragrant cilantro, and a tangy tomato paste dressing. It's an explosion of textures and tastes!Easy to prepare and packed with protein, fiber, and essential vitamins, this salad is a wholesome choice for the whole family. Enjoy!
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
Sprouted Mung Beans
- 1 cup Mung Beans sprouted
Fresh Vegetables
- 1 cup Vegetables chopped, mixed
- 1 Chili chopped, green
- 2 Spring Onions chopped
Sauce and Seasoning
- 1 Tbsp Tomato Paste
- 1 Tbsp Cilantro Paste
- 1 Tbsp Coriander Powder roasted
- 1 Tbsp Lemon Juice fresh
- 1.5 tsp Salt or to taste
- 1 Tbsp Olive Oil
Garnish
- 2 Tbsp Coriander chopped, fresh
Instructions
- Soak the whole mung beans in water for 10-12 hours. This helps soften them for sprouting.
- Strain the soaked mung beans and wrap them in a clean cotton cloth. Allow them to sprout for 24-48 hours, depending on the weather and climate. Check periodically and rinse if needed.
- Parboil the sprouted mung beans until slightly tender. Set aside to cool.
- Heat the olive oil in a pan over medium heat. Add the tomato paste and cilantro paste. Stir continuously until fragrant.
- Add the roasted coriander powder, mixed vegetables, and salt to the pan. Sauté for a few minutes until the vegetables are slightly softened.
- Add the parboiled sprouted mung beans to the pan and mix well with the vegetables and spices.
- Stir in the spring onions, green chilies, chopped cilantro, and lemon juice. The lemon juice adds brightness and helps preserve the vibrant green color.
- Serve the sprouted mung bean salad warm or cold. It's a perfect addition to your breakfast table or a healthy and satisfying option for your tiffin box.
Recipe Notes
Good To Know
- For extra crunch and nutrition, add a handful of lightly roasted seeds such as pumpkin or sunflower right before serving.
- If packing for a tiffin, allow the dish to cool to room temperature before closing the lid to prevent condensation, which can make the veggies soggy.
- To enhance the tangy and spicy notes, try garnishing with a squeeze of lime and a sprinkle of chaat masala just before serving.
- For a variation, you can blend a few mint leaves with the coriander paste for a refreshing flavor twist that pairs well with the earthy moong and green veggies.
Expert Tips
- Soaking the moong dal for at least 30 minutes before cooking will help it cook evenly and result in a softer texture.
- Adjust the amount of green chilies according to your spice preference. For a milder dish, remove the seeds before chopping.
- Don't overcook the vegetables. They should be tender-crisp to retain their nutrients and vibrant color.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
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Recipe Nutrition
Calories: 250kcalCarbohydrates: 5gProtein: 10gFat: 21gPolyunsaturated Fat: 6.3gMonounsaturated Fat: 12.6gSodium: 1710mgFiber: 1gSugar: 2g
Geeta Biswas
Articles: 919
4 Comments
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This looks so tasty! Thank you.
Absolutely wonderful! Can’t wait to make it.
Such a delicious dish! Thank you.
Perfect dish! Can’t wait to cook it.