Indian · Lunch
Sprouted Bean Salad
Sprouted mung beans tossed with cucumber, tomato, onion and cilantro, finished with a lemon-mustard-seed tempering in hot oil. Served chilled as a light, tangy protein salad seasoned with green chili, ginger and pomegranate seeds, typical of everyday Gujarati and Maharashtrian home kitchens.
$3
15 minsPrep
5 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
245Calories
17.4gProtein
5.8gFat
38.1gCarbs
11.8gSugar
12.6gFiber
617mgSodium
0mgChol
0.7gSat Fat
770mgPotassium
100mgCalcium
4.2mgIron
0mcgVitamin B12
28mgVitamin C
vegetarian
vegan
gluten-free
low-calorie
high-fiber
spice-route
all-time-classics
quick-lunch
vegan
gluten-free
low-calorie
Instructions
1
Prep
Rinse sprouted mung beans under cold water, drain well, then combine in a bowl with cucumber, tomato, onion, cilantro, turmeric, chili and ginger.
2
Heat the vegetable oil in a small pan over medium heat until shimmering, then add mustard seeds and curry leaves; fry 30 seconds until seeds pop.
3
Chill
Add lemon juice and salt to the bean mixture, toss until evenly coated, then refrigerate 15 minutes before serving.
4
Plate
Transfer to a serving plate and scatter pomegranate seeds over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 420g420g sprouted mung beans
- 100g100g cucumber
- 100g100g tomato
- 50g50g red onion
- 2 tbsp2 tbsp cilantro
- 2 tsp2 tsp vegetable oil
- 1 tsp1 tsp mustard seed
- 88 curry leaves
- 1/4 tsp1/4 tsp turmeric-ground
- 11 chili-fresh
- 1 tsp1 tsp ginger-fresh
- 2 tbsp2 tbsp lemon-juice
- 2 tbsp30g pomegranate seeds
- 1/2 tsp1/2 tsp salt
