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Sprouted Moong Bean Salad

A crisp, protein-rich Indian salad made with sprouted mung beans, tomato, cucumber, and red onion, dressed with lemon juice and cumin. Eaten raw for maximum crunch and nutrition.

15 minEasyServes 4150 cal/serving

IndianSaladNo-CookVeganHigh ProteinLow CarbHalal-friendlyGluten-FreeDairy-FreeNut-FreeEgg-FreeSoy-FreeLow-SodiumPork-FreeAlcohol-Free

Ingredients

  • 2 cups sprouted mung beans (moong sprouts), rinsed
  • 2 small roma tomato, finely diced
  • 1/2 cup cucumber, finely diced
  • 1/4 cup red onion, finely diced
  • 1 green serrano chili, minced
  • 2 tbsp fresh lemon juice
  • 1/2 tsp ground cumin
  • 1/2 tsp chaat masala (or a pinch of amchur)
  • 1/2 tsp salt
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. 1

    Rinse 2 cups sprouted mung beans (moong sprouts) under cold water and drain well.

  2. 2

    In a large bowl, combine the sprouts, 2 small finely diced roma tomato, 1/2 cup finely diced cucumber, 1/4 cup finely diced red onion, and 1 minced green serrano chili.

  3. 3

    Add 2 tbsp fresh lemon juice, 1/2 tsp ground cumin, 1/2 tsp chaat masala (or a pinch of amchur), and 1/2 tsp salt. Toss until evenly coated.

  4. 4

    Taste and adjust seasoning. Fold in 1/4 cup chopped fresh cilantro.

  5. 5

    Serve immediately or refrigerate up to 2 hours before serving.

Questions

Can I make Sprouted Moong Bean Salad ahead?

Yes, it takes well to being made ahead. Dressed, it is best the day it is made. Keep the components separate and refrigerated and they hold about two days; dress just before serving.

Can I halve or double Sprouted Moong Bean Salad?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. There is no cooking pitfall here; the quantities simply scale.

Serve it with

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