Sprouted Moong Salad Food

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SPROUTED MOONG SALAD RECIPE



Sprouted Moong Salad Recipe image

Easy, wholesome, and fresh, sprouted moong (mung) salad made from sprouts, fresh vegetables, herbs and, seasonings. Vegan, gluten-free, and oil-free.

Provided by Bhavana Patil

Categories     Salad

Time 15m

Number Of Ingredients 11

1 1/2 cups sprouted moong beans
2 tablespoons onion (finely chopped)
1 medium tomato (de seeded and chopped (about 1/2 cup))
1 medium carrot (shredded (about 1 cup))
1 medium persian cucumber (diced (about 3/4 cup))
2 tablespoons coriander leaves
1/4 cup roasted peanuts
1 green chili (finely chopped (optional))
juice of half lime
1/2 teaspoon chat masala
salt and black pepper (as needed)

Steps:

  • Boil some water in a large pot. Parboil the sprouts i.e., add the moong sprouts into the boiling water and cook for about 5-6 minutes (until they are half cooked). Remove, drain excess water and keep aside.This step is optional, You can use raw sprouts directly in the salad.
  • In a large mixing bowl add sprouts and all the other ingredients and mix well.
  • Serve immediately or refrigerate the moong sprouts salad for 30 minutes and then serve.

Nutrition Facts : Calories 227 kcal, Carbohydrate 36 g, Protein 14 g, Fat 4 g, SaturatedFat 1 g, Sodium 68 mg, Fiber 10 g, Sugar 5 g, ServingSize 1 serving

SPROUTED MUNG BEAN SALAD (MOONG SALAAD)



Sprouted Mung Bean Salad (Moong Salaad) image

This is a variation of one of my favorite salads and is SO incredibly healthy that I get to feel superior when I eat it. ;o) You can use a variety of sprouts; my favorites are mung beans and lentils. The spiciness can be adjusted by altering the chili/jalapeno amount. Some versions of this salad call for cooking the sprouts in a little water for 2 minutes, but I always use them raw - love the crunch! Time doesn't include sprouting your beans/lentils.

Provided by Sandi From CA

Categories     Lentil

Time 12m

Yield 4 significantly sized servings

Number Of Ingredients 10

3 cups fresh mung bean sprouts
1 pinch turmeric
1 green chili peppers or 1/2 jalapeno, finely minced
1 medium onion, finely chopped
1/2 minced tomatoes, seeds and juice removed
2 tablespoons fresh lemon juice
1/2 teaspoon sugar (optional)
1/2 teaspoon salt
1 large pinch fresh ground pepper
1 -2 tablespoon chopped cilantro

Steps:

  • Mix the chili, onion, tomato, lemon juice, sugar (if using), salt and pepper together in a large bowl.
  • Add the sprouts to the chili mixture, gently combine, then fold in the cilantro.
  • Cover the bowl with plastic wrap and refrigerate until required. Serve chilled.

Nutrition Facts : Calories 43.5, Fat 0.2, SaturatedFat 0.1, Sodium 298.2, Carbohydrate 9.4, Fiber 2.3, Sugar 5.5, Protein 3.1

SPROUTED MUNG BEAN SALAD



Sprouted Mung Bean Salad image

Provided by Food Network

Time 10m

Yield 10 servings

Number Of Ingredients 9

10 cups sprouted organic mung beans
1 bunch organically grown cilantro, leaves only
1/2 cup organic lemon juice
1/2 cup organic olive oil
1 tablespoon muchi curry
Pinch organic cayenne pepper
2 1/2 tablespoons organic raw soy sauce
1 tablespoon minced organic garlic
1 tablespoon organic stone-ground mustard

Steps:

  • Toss all of the ingredients together in a large serving bowl. Serve immediately.

SPROUTED MOONG DAL SALAD



Sprouted Moong Dal Salad image

Try this salad recipe from Martha's niece, Sophie Herbert, for a tasty way to replenish nutrients after yoga or any type of exercise.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 13

3/4 cup moong dal
1 medium tomato, chopped
1/4 small red onion or cucumber, chopped
1/4 to 1/2 cup pitted, peeled, and chopped ripe mango
1/4 cup shredded unsweetened coconut (optional)
2 jalapeno chiles, halved, stem and seeds removed, chopped
1 teaspoon chat masala
1 teaspoon coarse salt
1 tablespoon coriander leaves
1 1/2 teaspoons freshly squeezed lemon juice
Indian pickles, such as ginger, mango, or lemon
Chapati, for serving
Ghee, for serving

Steps:

  • Place moong dal in an even layer on a rimmed baking sheet; add enough water just to cover. Let stand in a warm place until sprouted, about 18 hours.
  • Drain sprouted moong dal and rinse well. Pick out any moong dal that have not sprouted and discard. Add sprouted moong dal to a large bowl, along with tomato, onion or cucumber, mango, coconut, and chiles. Season with chat masala, salt, coriander leaves, and lemon juice. Toss until well combined.
  • Serve salad with Indian pickles, chapati, and ghee.

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