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 and artificial colors.

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

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

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.

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

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.