Thursday, June 28, 2018


Mung Sprouts Salad is a delicious snack or side dish; the lime juice and spices give it a snappy fresh flavor and piquancy perfect for a quick pick-me-up. Mung Sprout Salad is a version of Indian street fare. Although the salad can be made simpler without the veggies, we love the colorful and flavorful additions. The wonderful thing about this is that while amazingly satisfying, it is not a calorically dense food; so enjoy without guilt :D.

We enjoy the fresh and crunchy sprouts any time of the year but particularly in the summer when we love lighter foods. It is quite similar to the Sprouted Bean & Lentil Salad, Kale Bhel Salad and Chundal/Sundal. Sprouting beans, peas, lentils, or seeds makes their nutrition more available and easier to digest. Most bean, pea, and seed sprouts are also edible raw; exceptions are kidney beans, pintos, and limas - usually all big beans need to be cooked until well done.

Sort, soak, and sprout the whole mung beans. Sprouting may take 2 or 3 days depending on the weather. During warmer months, they sprout pretty quickly.

4 Servings


2 cups sprouted Mung beans, rinsed and drained
1 handful fresh Radishes, quartered and thinly sliced, about ½ cup
1 fresh Carrot, quartered and thinly sliced, about ½ cup
1 small Cucumber, quartered and thinly sliced, about ½ cup
½ Red Onion, finely diced
2 tbsp Cilantro, finely chopped
1 fresh juicy Lime
½ tsp Black Salt (Kala Namak)
¼ - ½ tsp Cayenne
¼ - ½ cup toasted peanuts

Small Romaine leaves
Mini Peppers


Toast the raw peanuts in a dry skillet until fragrant and golden without getting too brown; peanuts which are blanched or with skins are fine. Pour into a plate to cool completely. This maybe done ahead of time and the toasted peanuts stored in an airtight container.

Fresh mung sprouts are mild flavored, delicious and fine to eat raw. But if you prefer, bring about 3-4 cups of water to a boil; add salt and the sprouted mung and cook for about 3 minutes. Drain, add cool water and a few ice cubes to stop the cooking and drain well again.

Tip the sprouts into a mixing bowl along with the radishes, carrots, red onion and cilantro.

Sprinkle the black salt and squeeze half the lime over the salad; sprinkle with a little cayenne. Add the cilantro. Mix well. Taste and adjust salt, lime, cayenne, etc.

The salad is best when freshly made. The component veggies and herbs maybe prepared ahead of time and kept chilled in the fridge; add salt and lime juice just before serving.  

Top with the peanuts just before serving. The salad maybe served in small bowls or plates, with romaine or endive leaves to scoop, or spooned into the sweet mini peppers.


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