Refreshing Sprouted Moong Bean Salad with Lemon-Pomegranate Dressing

15 minutes

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Refreshing Sprouted Moong Bean Salad with Lemon-Pomegranate Dressing - Plattershare - Recipes, food stories and food lovers

4 from 4 votes
Homestyle CookingIndianSoul Food

About Refreshing Sprouted Moong Bean Salad with Lemon-Pomegranate Dressing

This vibrant Sprouted Moong Bean Salad is a powerhouse of nutrition and flavor! Created by Chef Reetu Uday Kugaji, this recipe combines the refreshing crunch of sprouted mung beans with juicy tomatoes, crisp lettuce, and sweet red grapes. A zesty lemon-pomegranate dressing and a sprinkle of chaat masala complete this healthy and delicious salad.
The recipe is surprisingly simple, perfect for a light lunch, a healthy side dish, or a refreshing appetizer. The slight blanching of the sprouts ensures a tender texture while retaining their nutritional benefits. Chef Reetu's expertise shines through in the perfectly balanced flavors, making this salad an unforgettable culinary experience.
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Recipe Time & More

Prep10 minutes
Cook5 minutes
Total15 minutes
Calories410 kcal
Serves4
Served AsBrunchSnacks
Recipe TasteSalty

Ingredients
 

For the Salad

  • 1 cup Mung Beans sprouted (about 1/2 cup dry mung beans)
  • 4 cup Lettuce chopped
  • 1 cup Tomatoes deseeded and chopped
  • 1/2 cup Onion red, thinly sliced
  • 2 Chilies deseeded (adjust to taste), finely chopped, green
  • 1 cup Grapes red muscat, halved and deseeded, red
  • 1 tbsp Oregano chopped, fresh
  • 1 tbsp Thyme chopped, fresh

For the Dressing

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Instructions
 

Prepare the Sprouts

  • Blanch the sprouted mung beans in boiling water for 3-4 minutes. Immediately rinse under cold water to stop the cooking process and refresh the beans.

Assemble the Salad

  • In a large bowl, combine the blanched mung beans, lettuce, tomatoes, red onion, green chilies, red grapes, oregano, and thyme.

Make the Dressing

  • In a small bowl, whisk together the lemon juice, pomegranate juice, chaat masala, and salt.

Combine and Serve

  • Just before serving, pour the dressing over the salad and gently toss to combine. Serve immediately chilled for the best flavor and texture.

Recipe Notes

Expert Tips

  • For optimal sprouting, soak mung beans for 6-8 hours before sprouting. Rinse several times during the sprouting process.
  • Adjust the amount of green chilies according to your spice preference. For a milder salad, use fewer chilies or remove the seeds entirely.
  • Feel free to add other vegetables to this salad, such as cucumber, bell peppers, or carrots, for added texture and nutrients.
  • If you don't have pomegranate juice, you can substitute with a splash of cranberry or cherry juice for a similar tartness.

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4 from 4 votes

Recipe Nutrition

Calories: 410kcalCarbohydrates: 74gProtein: 27gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 690mgPotassium: 169mgFiber: 12gSugar: 10gVitamin A: 422IUVitamin C: 10mgCalcium: 69mgIron: 4mg

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