Sprouted Moong Salad | Indian Inspired Mung Bean Vegan Salad | Easy & Healthy Moong Beans Recipe

sprouted moong beans

🥗Healthier: sprouted lentils

💰Cheaper: dried moong beans

Sprouted lentils offer similar nutrition with a different flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier while vegetable oil is often more affordable.

chaat masala

🥗Healthier: cumin and coriander powder

💰Cheaper: no spice mix

Cumin and coriander provide similar flavors without the cost of a spice mix.

avocado

🥗Healthier: mashed peas

💰Cheaper: none

Mashed peas can mimic the creaminess of avocado at a lower cost.

In a bowl, rinse and soak 1 cup of whole moong dal for at least 6 hours or overnight.

Once soaked, drain and rinse the mung beans one more time.

Place the moong dal in a mason jar, cover with a damp paper towel or cheesecloth, and place the mason jar ring back on the jar.

Place the jar upside down and slanted in another bowl for 2-3 days until you see the dal sprouting.

In a pot, bring water to a boil and boil the sprouted mung beans for about 5-6 minutes to make sure they are clean.

Strain the sprouts from the water and set them aside.

In a large mixing bowl, combine 1 1/2 cup of moong dal sprouts, 2 Tbsp finely chopped onions, 1 cup diced cucumber, 1/2 cup diced tomatoes, 1 cup shredded carrots, 1 minced green chili, 2 Tbsp chopped cilantro, 1/4 cup roasted peanuts, 1/2 tsp chaat masala, salt & black pepper to taste, and 2 Tbsp lime juice.

Toss everything to combine, serve, and enjoy!

Cooking Techniques

Equipment Needed

Spice Level:

Dietary