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Vanitha's Nutricare

Sprouted Moong Salad

If the chilla feels too cooked for your mood, let moong beans show their raw, crunchy side. Sprouting increases their protein absorption and makes them easier to digest. This salad is proof that "no cooking" can still mean "big nutrition".
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Prep Time 15 minutes
Cook Time 5 minutes
Servings: 2 People
Course: Breakfast
Cuisine: Indian
Calories: 332
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup sprouted moong beans
  • 1/4 cup chopped tomatoes
  • 1/4 cup chopped cucumber
  • 1/4 cup grated carrot
  • 1/3 cup finely chopped red onion
  • 1/2 tsp roasted cumin powder
  • 1 tsp chaat masala
  • 1 tbsp lime juice
  • 2 tbsp roasted peanuts
  • Salt and red chilli powder to taste
  • Fresh coriander for garnish

Equipment

  • Steamer (or pot for boiling)
  • Large mixing bowl
  • Knife
  • Cutting board

Method
 

  1. Lightly steam the sprouted moong for 3-5 minutes until tender but still firm (you can also boil them for 2-3 minutes). Drain completely.
  2. In a large mixing bowl, add the steamed moong, chopped tomatoes, cucumber, grated carrot, and finely chopped red onion.
  3. Add the fresh coriander, roasted cumin powder, chaat masala, salt, and red chilli powder. Toss well to combine.
  4. Finish with a squeeze of fresh lime juice and top with roasted peanuts for crunch just before serving.

Notes

It doubles as a protein-rich snack that travels well for office lunches. For best results, add the peanuts just before eating to keep them crunchy.