Sprouted mung bean salad/ Green gram salad

Sprouted mung bean salad or green gram salad is a nutritious and refreshing addition to any meal. It can also be a meal on its own.

Sprouting mung beans increases its nutrition value. The sprouted beans are added into the salad raw, and they lend a lovely crunch.

While salads around the world get a ‘dressing’, salads in India get a ‘tadka’! Tadka/oggarane is a game changer in South Indian salads. It is amazing how a teaspoon of oil heated up with a few spices can take any Indian dish to the next level! The smokiness that comes from adding broken red chillies into the tadka is phenomenal!

Ingredients to make mung bean salad

Mung bean

Which is also called moong| green gram| hasaru(Kannada). Mung beans can be found in Asian and Indian stores. I use dry mung beans to make homemade sprouts.

Vegetables

The vegetables typically added into sprouts salad are carrots, tomatoes and cucumbers.

Fresh/Frozen coconut

It is an optional ingredient, but recommended, as it adds to the flavour. Dry dessicated coconut is not typically used in this salad. Frozen freshly grated coconut can be found in Indian stores.

Spices

The spices required for hot oil tempering can be found at any store but would be cheaper at an Indian store. Dry red chilli is an important spice here, as they add smokiness to the sprouted mung bean salad. Chili flakes can be used instead.

Storage Instructions

• If not serving immediately, hold off on adding the salt until just before serving, to prevent water oozing out of vegetables. Osmosis, not good in salads! 🙂
• Fresh coconut in the salad can go bad at room temperature in warmer climates. So, it is safer to refrigerate the salad, if not serving within an hour.

Check out other salad recipes like split mung bean salad(kosambari), potato yogurt salad, radish yogurt salad

Sprouted mung bean salad/ Green gram salad

Shwetha

5 from 3 votes

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Prep Time 10 minutes mins

Cook Time 3 minutes mins

Sprouting time 16 hours hrs

Total Time 16 hours hrs 13 minutes mins

Course Salad, Side Dish

Cuisine Indian

Servings 3 people

Ingredients

  

• ½ cup dry moong/mung bean/green gram about 1½ cups when sprouted
• 1 cup carrots grated
• ½ cup tomatoes chopped
• ¼ cup red onions or shallots/pearl onions chopped
• ¼ cup roasted peanuts/groundnuts crushed
• ¼ cup fresh/frozen grated coconut optional but recommended
• 2 tsp lemon/lime juice adjust to suit your taste
• salt to taste

Hot oil tempering | Oggarane | Tadka

• 2 tsp oil
• ½ tsp mustard seeds saasive/rye/sarson
• ¼ tsp cumin seeds jeera
• 1 dry red chilli, broken chilli flakes would work too
• curry leaves optional

Instructions

 

Sprouting moong | Green gram | Mung beans

• Wash mung beans/green gram and soak them in enough water. Let the water level be two – three inches above the beans
• Cover and let it rest for 8 hours or overnight.
• After eight hours you will see that the beans have plumped up.
• Drain the water well.
• Cover the bowl and let the beans rest in a warm place for 8-16 hours.

  Alternatively, collect the drained beans in a muslin cloth, tie it in a knot and place it back in the bowl. Cover and let the beans rest in a warm place for 8-16 hours.
• Sprouting depends on environmental factors. By 8 -16 hours the beans should have sprouted. They may take longer if weather is very cold.
• I like to let them sprout for 24 hours.
• They can be refrigerated for a few days.

Make the salad

• Defrost coconut if using frozen.
• Mix the ingredients that are NOT under tadka/hot oil seasoning.

Hot oil tempering/tadka/oggarane

• Heat oil in a small heavy bottomed pan.
• Add the mustard seeds, cumin seeds and broken red chillies.
• When mustard splutters, add curry leaves if using. If using chili flakes, add it now and turn off the heat so that the chili flakes do not burn.
• Pour the oil, including the spices over the salad.
• Mix and serve.
• If not serving within an hour of preparing, please refrigerate.

Video

Notes

• If not using immediately, hold off on adding the salt until just before serving, to prevent water from oozing out of vegetables. Osmosis, not good in salads! 🙂
• Traditionally, this salad is served as one of the side dishes to go with rice, but it can be eaten on it’s own too.
• Please note that fresh coconut that has not been cooked, can go bad at room temperature in warmer climates. Requires refrigeration.
• Blanch the sprouts in boiling water, if you have concerns about eating them raw.

Keyword mung bean, summer

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