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Mung Bean Salad
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4.67 from 3 votes

Sprouted Moong Salad

Easy, wholesome, and fresh, this sprouted moong salad or mung salad uses a few simple Indian spices like turmeric and cumin for maximum flavor. Soy-free, gluten-free and nut-free.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side
Cuisine: Indian
Servings: 8 servings
Calories: 40kcal


  • 1 cup dry mung beans or moong, sprouted (see tutorial above)
  • 1 tsp vegetable oil
  • 1 medium onion, thinly sliced
  • 1 tomato, finely diced
  • 2 green chillies, slit through the middle
  • 2 cloves of garlic, minced
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • 1/4 tsp turmeric powder
  • 2 tsp garam masala (use goda masala if you have this)
  • Juice of 1/2 lemon
  • 1 tsp sugar, optional
  • 1/4 cup finely chopped coriander leaves
  • Salt to taste


  • Heat the oil in a large wok or kadhai or saucepan
  • Add the onions and a pinch of salt. Saute until the onions start to turn golden-brown.
  • Add the garlic and green chillies and saute for a few seconds.
  • Add the tomatoes, turmeric, garam masala, coriander and cumin powders and cook until the tomato starts to break down but isn't quite mushy.
  • Add the sprouted mung beans and mix well. Cover and let the beans cook over medium-low heat for about 15 minutes. Stir every once in a while and, if needed, add a couple of tablespoons of water to prevent sticking. You can let the beans cook longer if you want them to be softer. I like mine a little al dente with some crunch to them.
  • Add salt to taste, sugar and the lemon juice. Mix in the coriander leaves.
  • Serve hot.


Calories: 40kcal | Protein: 2.7g | Fat: 0.8g | Fiber: 1.9g | Sugar: 4.5g