If you have been following me for quite sometime. you would know that I am obsessed with Mung Beans or how we call in Hindi Hara Moong Daal and Mung Beans Sprouts Salad is thus a natural obsession. I love them not just because of their protein factor but also because they are super quite pulse to work it. Other pulses take hours to be cooking ready but Mung beans is the easiest of all. I don’t think there is a canned version of mung beans sold anywhere. I use the dried beans and soak them overnight or a maximum of 4 hours and then give them a boil for 20 mins if I want to use them for a simple soup or a daal dish.
In this easy salad dish, the only hitch is to get the mung bean sprouted which can be prepped across a weekend and you have them ready for across the week. Meal prepping guys! It is a great time saver, do it if you don’t yet. You need to soak the beans overnight and then wash them well the next day and let them sprout for 20 to 40 hours depending on the weather outside. (It takes longer during winters and gets done quicker during warm weathers).
I feel Mung Bean Sprouts Salad is the simplest salad with easy vegan protein source and tastes great. This can be eaten along with the main meal or as a mid-meal as well. And the addition of Chaat Masala (which has dried mango powder) gives your mouth go for a disco dance! Trust me.