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Salad Recipes: Green Gram (Mung Bean) and Pomegranate Salad

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Green gram (mung bean) and pomegranate salad.

Green gram (mung bean) and pomegranate salad.

A Simple Recipe

You can eat this salad as a small meal in between your regular meals or as a side dish along with a regular meal. Generally, salads are made with raw and fresh ingredients. People make many salad varieties; most of them are healthy and tasty, too.

Some salads can cause indigestion because the ingredients are raw. Keep this in mind when eating salads!

Cook Time

Prep timeReady inYields

10 min

10 min

6 cups


  • 2 cups soaked split mung beans/split green gram (also called Moong dal)
  • 1/4 cup pomegranate seeds
  • 1/4 cup carrot, grated
  • 1/6 cup coconut, grated
  • 2 tablespoons coriander, finely chopped
  • 1 pinch asafoetida/hing, powder
  • 1 green chili, finely chopped
  • 1/4 inch of ginger, finely chopped/crushed
  • 1 teaspoon lemon juice
  • salt to taste
  • 1/4 teaspoon sugar (optional)
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  1. Soak the split mung beans in fresh water for an hour. Strain, and discard the water.
  2. Put all the ingredients in a bowl, along with the soaked mung beans. Mix well.
Ingredients in a bowl for making the salad.

Ingredients in a bowl for making the salad.

How to Add Tempering (Optional)

You can make this salad tastier by adding tempering to it.


  • 1 teaspoon ghee/oil
  • mustard seeds
  • split urad dal
  • 3 to 4 curry leaves


  1. Heat a teaspoon of ghee or oil.
  2. Add some mustard seeds to it. Let them crackle.
  3. Add some split urad dal and 3 to 4 curry leaves. Mix well. Take it off the fire.
  4. This is called tempering. Pour the tempering on the salad. Mix well.

Other Variations

Mung bean salad is a delicious, protein-packed lentil salad that can be made in a jiffy. This Indian recipe is so versatile that you can add one or two other ingredients, like finely chopped cucumber or raw mango pieces, to get a different taste.

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