Sprouted Mung Bean Salad

Sprouted Mung Bean Salad - Simple, cheery, and delectable! Here is my year-round go-to recipe for sprouted mung bean salad. This healthful recipe offers an amazing fusion of tastes and textures thanks to the abundance of fresh vegetables and the addition of red chili powder, salt, and tart lime juice. I like it for a light lunch, and I like how this salad's adaptability allows it to be made with any ingredients you have on hand.

Whole beans, lentils, and other varieties of pulses are constantly present in my cupboard. Protein-rich pulses that are low in fat and high in fiber, accessible, and reasonably priced make a great substitute for animal protein. Lentils and beans can be used in a number of cuisines and have a long shelf life when stored in dry, sealed containers.

One of my favorite bean varieties is mung. I enjoy sprouting them and using the resulting ingredients in salads, curries, or just as a fast crunchy snack. Beans that have sprouted have fulfilling and wonderful sweet meaty textures. See my in-depth page for instructions on how to sprout mung, moth, and masoor.

Versatile Salad

This recipe for multicolored mung bean salad works well as a side salad, a quick lunch, as well as a stunning side dish for special occasions. The recipe may be made with any ingredients you have on hand and is highly flexible. This recipe is a must-try for creating a salad station or a nicely blended salad with sweet, acidic, and spicy toppings.

Ingredients to make Mung Bean Salad

• ½ cup sprouted mung beans
• ½ cup tomatoes diced
• ½ cup red onion diced
• ½ cup sweet corn fresh or thawed frozen
• ½ cup cucumber peeled and diced
• ½ cup carrots grated
• 1 tablespoon fresh lime juice
• ½ teaspoon Kashmiri red chili powder
• 1 teaspoon kosher salt
• ½ teaspoon chat masala optional
• ¼ cup cilantro finely chopped

How to make Mung Bean Salad

1. In a mixing bowl, add your favorite vegetables after a couple handfuls of sprouted mung beans. The year-round availability of carrots, cucumbers, onions, tomatoes, and maize is why I like to use them in my foundation dish.
2. Add your preferred spices and garnish. I adore red chili powder, salt, and cilantro. You can substitute parsley, basil, or mint for the cilantro if you don't like it, and you can add additional spices like black pepper, paprika, cayenne pepper, or jalapenos, to name a few.
3. Mix well and then generously add freshly squeezed lime juice.

How to Serve

• To serve, sprinkle the salad with crushed tortilla chips for a crunchier texture or use entire tortilla chips to scoop up the salad.
• You can make an Indian "Bhel" by mixing yogurt, green chutney, chat masala, and a few pieces of crunchy sev.
• To make a tasty and entertaining supper, serve with crispy Pani puri, sweet yogurt, tamarind chutney, and mint chutney.
• For a nutritious supper, serve it with salmon or chicken tandoori. ⁠
• For a festive supper, serve with your preferred curry, dal, and rice.