Best Sprouted Moong Dal Salad Recipes

SPROUTED MOONG SALAD RECIPE

Sprouted Moong Salad Recipe image

Easy, wholesome, and fresh, sprouted moong (mung) salad made from sprouts, fresh vegetables, herbs and, seasonings. Vegan, gluten-free, and oil-free.

Provided by Bhavana Patil

Categories Salad

Time 15m

Number Of Ingredients 11

Ingredients

1 1/2 cups sprouted moong beans
2 tablespoons onion (finely chopped)
1 medium tomato (de seeded and chopped (about 1/2 cup))
1 medium carrot (shredded (about 1 cup))
1 medium persian cucumber (diced (about 3/4 cup))
2 tablespoons coriander leaves
1/4 cup roasted peanuts
1 green chili (finely chopped (optional))
juice of half lime
1/2 teaspoon chat masala
salt and black pepper (as needed)

Steps:

Boil some water in a large pot. Parboil the sprouts i.e., add the moong sprouts into the boiling water and cook for about 5-6 minutes (until they are half cooked). Remove, drain excess water and keep aside.This step is optional, You can use raw sprouts directly in the salad.
In a large mixing bowl add sprouts and all the other ingredients and mix well.
Serve immediately or refrigerate the moong sprouts salad for 30 minutes and then serve.

Nutrition Facts : Calories 227 kcal, Carbohydrate 36 g, Protein 14 g, Fat 4 g, SaturatedFat 1 g, Sodium 68 mg, Fiber 10 g, Sugar 5 g, ServingSize 1 serving

SPROUTED MOONG DAL SALAD

Sprouted Moong Dal Salad image

Try this salad recipe from Martha's niece, Sophie Herbert, for a tasty way to replenish nutrients after yoga or any type of exercise.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 13

Ingredients

3/4 cup moong dal
1 medium tomato, chopped
1/4 small red onion or cucumber, chopped
1/4 to 1/2 cup pitted, peeled, and chopped ripe mango
1/4 cup shredded unsweetened coconut (optional)
2 jalapeno chiles, halved, stem and seeds removed, chopped
1 teaspoon chat masala
1 teaspoon coarse salt
1 tablespoon coriander leaves
1 1/2 teaspoons freshly squeezed lemon juice
Indian pickles, such as ginger, mango, or lemon
Chapati, for serving
Ghee, for serving

Steps:

Place moong dal in an even layer on a rimmed baking sheet; add enough water just to cover. Let stand in a warm place until sprouted, about 18 hours.
Drain sprouted moong dal and rinse well. Pick out any moong dal that have not sprouted and discard. Add sprouted moong dal to a large bowl, along with tomato, onion or cucumber, mango, coconut, and chiles. Season with chat masala, salt, coriander leaves, and lemon juice. Toss until well combined.
Serve salad with Indian pickles, chapati, and ghee.

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