Sprouted Moong Salad

September 29th, 2009 filed under Soups and Salads

Sprout lentil (dal) salad is a very colorful, refreshing and healthy dish. Moong dal is a good source of protein and calcium. This salad can also be served as a light lunch. This is an easy recipe to prepare.

Recipe serves 4.

Ingredients:

• 1 ½ cup sprouted moong
• 1 cup chopped tomatoes
• 1 cup chopped cucumber
• 1 sliced orange
• 1 tablespoon chopped cilantro (hara dhania)
• 1 seeded and chopped green chili (optional)

Salad Dressing:

• 1/2 teaspoon black pepper
• 1 teaspoon salt, adjust to taste
• 1 teaspoon ground roasted cumin seed (jeera)1 tablespoon lemon juice, adjust to taste
• 2 tablespoons yogurt (optional for vegan)
• 1 tablespoon ginger juice
• 1 teaspoon sugar
• 1 tablespoon olive oil

Method:

1. Mix all the salad dressing ingredients together. Keep aside.
2. Next cook the sprouts with salt and 1/4 cup of water in a saucepan as it comes to boil turn off the heat.
3. Cover the pan for about three to four minutes, drain any liquid.
4. Let the sprouts cool to room temperature and add the dressing.
5. In a serving dish make arrange tomatoes, cucumber and oranges. On top add the spiced sprouts.
6. Garnish with cilantro and green chili.

Notes:
How to make sprouts:

1. Soak the whole moong for 10 to 12 hours. Water should be about four times more than the Moong.
2. After soaking moong, it will double in volume.
3. Line a colander with muslin cloth. Drain the water and loosely wrap the beans with the muslin cloth. Store the soaked beans in a warm dark place. For example, store the beans in a closed oven or cover with a heavy cloth. Within a day or two, the beans will have sprouted.

Suggestions:

1. Sprouts can be refrigerated for four or five days.
2. Sprouts salad makes a good lunch to take to the office or school.

19 Responses to “Sprouted Moong Salad”

1. Shabari says:

   July 29, 2010 at 10:38 am

   I had the sprouts ready but dint have any idea what to do…thankyou once again ill try this out tommorrow …..am sure my hubby is gonna love it too as it looks very attractive .

   Reply
2. deepu varghese says:

   June 6, 2010 at 7:35 pm

   Hi what is the difference between table spoon and tea spoon.Please reply thanks

   Reply
   • Jaya says:

     June 6, 2010 at 7:54 pm

     These are US cooking measurements. You need to have measuring spoons.

     1 teaspoon = 1/3 of a tablespoon – or – 3 teaspoons = 1 tablespoon.

     You can also Google cooking measurements for more details.

     Reply
3. srividhya says:

   April 23, 2010 at 11:54 am

   Aunty,
   Thanks for the recipe.
   Should sprouts be cooked? Can we make it as raw sprout salad?

   Reply
4. Nisha says:

   April 22, 2010 at 6:42 pm

   This is the first time i ever tried recipe from your Kitchen, Aunty and I must tell you this sprout salad recipe turned out so good.My hubby just loved it!!!!He loved the Dressing flavor and the texture of the the salad was awesome too..Thanks Aunty

   Reply
5. Archana Jadhav says:

   March 21, 2010 at 11:33 pm

   Hi,

   Can I skip “Olive Oil”? becoze, i don’t like the raw test any kind of oil, it does not test well, & i have not tried olive oil in any kind of cooking, so i don’t know the test of olive oil, i usually use “Refined Oil”.

   Give me your reply as soon as possible.

   Thank You

   Reply
   • Manjula Jain says:

     March 21, 2010 at 11:37 pm

     Archana,
     Try without oil.

     Reply