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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.

 

Print Recipe
Mung Sprouts Salad (Vegan) Yum
Course Snacks
Cuisine Indian
Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 24 -48 hrs (time to get the mung beans start sprouting)
Servings
people
Ingredients
Course Snacks
Cuisine Indian
Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 24 -48 hrs (time to get the mung beans start sprouting)
Servings
people
Ingredients
Instructions
  1. For the pulses/lentils to start sprouting, you need to soak them in water overnight and then drain the water the next day and allow them to stay outside under a cover or nicely wrapped inside a kitchen towel. You can make sprouts in bulk and store them in them inside a fridge in an airtight container. They won't last longer if frozen.
  2. In a heavy bottomed pan, add the sprouts with water till the brim and let it boil for 5 mins (this way sprouts won’t create the acidity when consumed as is. ) You can even skip this step as well - I generally don't skip it during summers due to my pitta dosha
  3. In a bowl, add all the veggies along with the sprouts and toss everything together. Add the chaat masala and squeeze the lemon. Check for salt (though the chaat masala should be enough salty).
  4. Serve this cold or in room temperature. Garnish with fresh coriander leaves.
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