Moong Sprout Salad Recipe

Rajan writes to share his knowledge of health, yoga, pranayama, alternative therapies, natural remedies, food recipes, and more.

This healthy sprout salad is prepared with sprouted whole moong dal (also called mung beans), as well as sprouted whole moth dal (also called moth or mat beans). You can use any vegetables and spices of your choice other than the ones used here.

Do not boil or steam the sprouts, as this will deactivate the enzymes. The salad's nutritional value would then be much reduced.

Cook Time

Ingredients

• 1/2 cup sprouted whole moong dal (mung beans), raw
• 1/2 cup sprouted whole moth dal (moth beans or mat beans), raw
• 1 small tomato, deseeded and chopped into small pieces
• 1/2 medium-sized cucumber, peeled and cut into small pieces
• 1/2 medium-sized carrot, peeled and chopped into small pieces
• 1 lemon
• 1 teaspoon chaat masala powder

Instructions

1. In a large bowl, add all of the sprouts. Then add the chopped vegetables. Mix well.
2. Add the chaat masala and squeeze the lemon on top. Mix well.
3. The sprout salad is ready. Serve immediately.

Video Tutorial

© 2020 Rajan Singh Jolly

Comments

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on April 01, 2020:

This is a popular salad in our country and yes it is very healthy.

Peggy Woods from Houston, Texas on March 31, 2020:

This sprouts salad would be healthful and it sounds delicious. Thanks for your recipe.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on February 01, 2020:

Thank you, Dora.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on February 01, 2020:

Thanks for stopping by, Audrey. Hope you can try it out soon.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on February 01, 2020:

No problem, Doris. Try it anytime you get the mung beans. Thank you.

Dora Weithers from The Caribbean on January 31, 2020:

Sounds simple enough. Looks attractive enough. It's worth a try. Thanks for the recipe.

Audrey Hunt from Idyllwild Ca. on January 30, 2020:

I'm adding this to my list of new recipes to try. I like healthy food and I'm always up for different ideas. Thank you.

Doris James MizBejabbers from Beautiful South on January 29, 2020:

Sorry, I should have mentioned that I'm very interested in trying this recipe because it looks delicious. I'll have to get more mung beans to sprout.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on January 28, 2020:

Yes, they taste better. I read somewhere sprout about half an inch long have the maximum vitamin and mineral content. They definitely do taste different than the much larger ones. Thanks for stopping by Doris.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on January 28, 2020:

Thank you, Pamela. Hope you try it some time

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on January 28, 2020:

Thank you for asking how I am, Bill and for passing on the recipe to Bev. I hope you and yours are doing well too.

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on January 28, 2020:

Thank you Devika

Rajan Singh Jolly (author) from From Mumbai, presently in Jalandhar, INDIA. on January 28, 2020:

Thank you Umesh

Doris James MizBejabbers from Beautiful South on January 28, 2020:

I love mung bean sprouts marinated in a vingarette. This looks like the beans are just opening and haven't actually sprouted yet. I guess they would taste different from the ones with 2-inch sprouts?

Pamela Oglesby from Sunny Florida on January 28, 2020:

This salad looks very delicious. Thank you for sharing the recipe.

Bill Holland from Olympia, WA on January 28, 2020:

Passing this along to Bev. Thank you, Rajan. I hope you are well.

Devika Primić from Dubrovnik, Croatia on January 28, 2020:

Fresh salad is easy to make and a healthy treat indeed.

Umesh Chandra Bhatt from Kharghar, Navi Mumbai, India on January 28, 2020:

Sprouts are healthy. This is one quick and nice recipe. Thanks.