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Raw Vegan Indian Sprouted Mung Bean Salad Recipe

Sprouts truly are a powerhouse of nutrition, as the nutritional content is exponentially multiplied when you sprout a seed or a grain. Mung beans (also spelled Moong Beans) are one of the easiest to sprout, so this Raw Vegan Sprouted Mung Bean Salad is a great place to start to include more sprouts in your diet. This salad is very popular in India, where is it eaten raw or stir fried in a little oil. Serve on its own for a healthy savoury snack, or as a side dish for an Indian curry.

Customer Rating:
5.0

(1 votes)

Posted by: michael
On: 03/03/2016

Cuisine

Indian

Time

< 15 mins

Skill Level

Newbie

Serves

Courses etc.

Detox
Lunch Box
Nibbles and Snacks
Side dishes
Starters

You will need

Ingredient	Add
1/2 cup or about 100g organic Mung beans		More products
1 shallot, chopped OR		More products
1/2 a small red onion, chopped		More products
2 tomatoes, chopped	Awaiting stock	More products
1 Tbsp olive oil		More products
1/2 lemon, juiced		More products
1/2 tsp sea salt, or to taste	Awaiting stock	More products
freshly ground black pepper, to taste		More products
1/8 tsp crushed chillies, optional		More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Start by sprouting the Mung beans. Soak them in fresh filtered water overnight or for at least 12 hours. The next morning, drain them and place them in a sieve, a sprouting jar or even a bowl. Rinse and drain them twice a day for 2 days or until you see a little shoot appearing. The sprouts are at their peak nutritional state when the shoot is almost the same length at the seed.
When the sprouts are ready, rinse and drain them once more.
Add all the other ingredients, mix, and taste test. Adjust seasoning if necessary.