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.
Servings: 8 servings
Calories: 40kcal
Ingredients
- 1 cup dry mung beans or moong, sprouted (see tutorial above)
- 1 teaspoon avocado oil or any neutral oil
- 1 medium onion, thinly sliced
- 1 tomato, finely diced
- 2 green chillies, slit through the middle
- 2 cloves of garlic, minced
- 2 teaspoon ground coriander
- 1 teaspoon ground cumin
- ¼ teaspoon turmeric
- 2 teaspoon garam masala (use goda masala if you have this)
- Juice of ½ lemon
- 1 teaspoon sugar, optional
- ¼ cup finely chopped coriander leaves
- Salt to taste
Instructions
- 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.
Nutrition
Calories: 40kcal | Protein: 2.7g | Fat: 0.8g | Fiber: 1.9g | Sugar: 4.5g