Salad Recipes: Green Gram (Mung Bean) and Pomegranate Salad
Cooking is one of my passions. I like to make nutritious and tasty foods at home without using preservatives or artificial colors.
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 time | Ready in | Yields |
|---|---|---|
10 min | 10 min | 6 cups |
Ingredients
- 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)
Instructions
- Soak the split mung beans in fresh water for an hour. Strain, and discard the water.
- Put all the ingredients in a bowl, along with the soaked mung beans. Mix well.
Ingredients in a bowl for making the salad.
How to Add Tempering (Optional)
You can make this salad tastier by adding tempering to it.
Ingredients
- 1 teaspoon ghee/oil
- mustard seeds
- split urad dal
- 3 to 4 curry leaves
Instructions
- Heat a teaspoon of ghee or oil.
- Add some mustard seeds to it. Let them crackle.
- Add some split urad dal and 3 to 4 curry leaves. Mix well. Take it off the fire.
- 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.