The sprouted “Mung” bean (or “green gram”) is a nutritious legume that makes a great salad. To sprout, soak the beans overnight in water. Drain the water the following day and cover for 6-to-8 hours in a dark, warm place (like inside the oven). Then steam the sprouted beans, add cucumbers, tomatoes, onions, green chilly and fresh cilantro. Squeeze some lime or lemon juice with a dash of sugar and salt to taste and your salad is ready! The spouted beans lasts for about 3 days in the refrigerator. If you prefer, you can boil till soft instead of waiting for the beans to sprout.
I love to serve this salad with Indian food or as a quick healthy afternoon snack when the food cravings hit. It’s easy, filling and so delicious!
Note: When sprouted, 1 cup dried mung beans will double in quantity and serve 4. The ingredients listed below for the salad will serve 2. I usually sprout an entire cup and keep the sprouted beans in the refrigerator for 2-3 days using as much as I need.
Ingredients for the salad– serves 2
- 1 1/4 cup sprouted mung beans
- 1/2 cucumber, peeled and chopped
- 1/4 onion, chopped finely (I skipped it)
- 1/2 green chilly, chopped finely (Thai hot chilly)
- 1/2 small tomato, remove seeds and chop fine
- 1 tablespoon, fresh cilantro chopped
- 1/2 tablespoon lemon/ lime juice
- 1/2 teaspoon of granulated sugar or to taste
- salt to taste
Heat water in a vessel to a point where the water is simmering. Place the Mung beans in a heat proof bowl or strainer and place it in the vessel suspended, make sure the water does not touch the bottom of the strainer or bowl. Cover with a tight fitting lid and steam for 10 to 12 minutes.
Cool, and add the above ingredients. Taste for seasonings and mix well and serve.
Note: I enjoy this salad cold, so after adding the ingredients I place it in refrigerator for about an hour.
Variation:You can also add canned/ cooked chickpeas, “boondi”(fried puffed chickpea) for some crunch, and boiled potatoes. Sometimes, I add yogurt and tamarind chutney too!