Sprouted mung bean salad

Sprouted mung bean salad


2 people made this

About this recipe: A quick-and-easy-to-prepare salad made with mung beans, also called whole green gram. Very colourful, 100% vegetarian and healthy!

KanikeIynanda Karnataka, India

Serves: 4 

  • 200g sprouted mung beans
  • 120g grated carrot
  • 200g pomegranate seeds
  • 15g chopped fresh coriander
  • 30g grated fresh coconut
  • 1 to 2 teaspoons green chilli paste
  • fresh lemon juice, to taste
  • salt to taste
  • 2 teaspoons olive oil (optional)
  • 1/2 teaspoon mustard seeds (optional)
  • 1 pinch asafoetida (optional)

Prep:15min  ›  Ready in:15min 

  1. Combine mung beans, carrot, pomegranate, coriander, coconut and chilli paste in a mixing bowl and mix thoroughly.
  2. Just before serving add lemon juice and salt.
  3. Optional: heat 2 teaspoons of olive oil in a small pan. Add mustard seeds and asafoetida. Heat till seeds pop. Pour on the salad and stir well.

Mung beans

Mung beans are small green beans, native to the Indian subcontinent. They're delicious sprouted, as in this salad recipe. To sprout the beans, rinse the beans well till the water runs clear. Place in a bowl, cover generously with water, and let sit overnight. The next day, drain the beans and give them a good rinse. Line a colander or sieve with a clean tea towel; place the beans inside and lightly cover (a bamboo steamer also works well for this). Keep in a cool, dark place out of direct sunlight for 1 to 3 days, until sprouts form. Rinse and drain every 12 hours.

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Reviews (2)


If the Mung beans are kept covered for 2 to 5 days, the sprouts may be too long. Well, in a tropical country like India, 24 hours should be enough for healthy sprouts! - 31 Aug 2012


Easiest! - 18 Aug 2012

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