Sprouted mung bean salad/ Green gram salad
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.