Indian · lunch

Sprouted Moong Salad

Name: Sprouted Moong Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2 servings
Cuisine: Indian
Ingredients: Mung bean sprouts, 2 cups; Whole mung beans, boiled, 1 cup; Cucumber, 1/2; Tomato, 1 medium; Carrot, 1 small; Onion, 1/2 small; Dry roasted peanuts, unsalted, 1/3 cup; Lime, 1/2; Green chili, 1; Fresh cilantro, 2 tbsp chopped; Chaat masala, 1/2 tsp; Salt and black pepper, to taste

Crunchy mung sprouts and boiled mung beans with cucumber, tomato, carrot and peanuts.

25 min2 servings

30417g42g11g

A light but filling lunch. Lightly steaming the sprouts makes them gentler on the stomach and keeps the crunch.

Ingredients

Mung bean sprouts2 cups
Whole mung beans, boiled1 cup
Cucumber1/2
Tomato1 medium
Carrot1 small
Onion1/2 small
Dry roasted peanuts, unsalted1/3 cup
Lime1/2
Green chili1
Fresh cilantro2 tbsp chopped
Chaat masala1/2 tsp
Salt and black pepperto taste

Steps

Blanch the sprouts in boiling water for 2 minutes, drain and cool them under cold water.
Chop the cucumber, tomato and onion and grate the carrot.
Mix the sprouts, boiled mung beans, vegetables, green chili and cilantro in a large bowl.
Squeeze in the lime juice, add the chaat masala, salt and pepper and toss.
Top with peanuts right before eating.

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Adapted from Tarla Dalal