Mung beans are high in nutrients and antioxidants, which may provide health benefits. In fact, they may protect against heat stroke, aid digestive health, promote weight loss and lower “bad” LDL cholesterol, blood pressure and blood sugar levels.

Sprouts Salad
(Sprouted Moong Salad)

Diet: Gluten Free, Vegan

Ingredients

• 2 cups Mung Bean Sprouts

• ¼ to ⅓ cup finely chopped onions or 1 small-sized onion

• ⅓ to ½ cup finely chopped tomatoes or 1 small to medium-sized tomato

• ½ to 1 teaspoon finely chopped green chillies or 1 green chilli – optional

• ¼ teaspoon red chilli powder or ¼ teaspoon cayenne pepper or paprika

• ½ to 1 teaspoon chaat masala – optional

• 1 teaspoon lemon juice or as required

• 1 boiled potato or boiled sweet potato, peeled & finely chopped – optional

• salt or rock salt (edible and food grade) or black salt, as required

• 1 to 2 tablespoons chopped coriander leaves – for garnish

• 2 lemon slices – for garnish

Instructions:

Boiling moong sprouts

• Firstly, you have to sprout the moong beans.

• Once the moong sprouts are ready, rinse them in water a few times. Drain all the water.

• Place the sprouts in a pan or pot or steamer pan. Add water as needed and boil or steam the sprouts till they are softened and cooked well. But make sure not to overcook them until mushy.

• You can even keep them half-cooked if you want a crunchy taste.

• Then, drain all of the water from the cooked sprouts.

Making sprouts salad

• Take the cooked moong sprouts in a large bowl or vessel.

• Add finely chopped onions and finely chopped tomatoes.

• Next, add finely chopped green chilies and boiled potato cubes (optional).

• Add red chili powder (or cayenne pepper or paprika) and chaat masala (optional). Mix very well.

• Lastly, season with salt and pour lemon juice. Mix well.

• Garnish the sprouted moong salad with coriander leaves and lemon slices..

• Serve Sprouts Salad immediately.