Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Ready in:15min
Combine mung beans, carrot, pomegranate, coriander, coconut and chilli paste in a mixing bowl and mix thoroughly.
Just before serving add lemon juice and salt.
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 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.