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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:

Cuisine

Indian

Time

< 15 mins

Skill Level

Newbie

Serves

2

Courses etc.

Detox
Lunch Box
Nibbles and Snacks
Side dishes
Starters

You will need

IngredientAdd
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

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1 Tbsp olive oil More products
1/2 lemon, juiced More products
1/2 tsp sea salt, or to taste

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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.

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