Indian · Lunch
Sprouted Bean Salad
Sprouted mung beans and cooked moong dal are tossed with cucumber, tomato, red onion, green chili, and a lemon-cumin dressing, finished with cilantro and roasted peanuts. A protein-forward Gujarati-style salad built for easy digestion, with pan-toasted spices and no added sugar, served chilled.
$3
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
392Calories
36.4gProtein
9.6gFat
46.8gCarbs
8.9gSugar
14.2gFiber
690mgSodium
0mgChol
1.4gSat Fat
980mgPotassium
95mgCalcium
5.8mgIron
0mcgVitamin B12
22mgVitamin C
Goes well with
Crisp pale ale or pilsner
local
Lassi (salted or sweet)
international
vegetarian
vegan
gluten-free
egg-free
high-fiber
protein-rich
low-calorie
glp-1
Instructions
1
Prep
Rinse the sprouted mung beans and cooked moong dal under cold running water, drain well, and place in a mixing bowl.
2
Toast
Dry-toast the cumin seeds in a small skillet over medium heat for 1 to 2 minutes, shaking the pan, until they darken and smell nutty.
3
Build
Add the cucumber, tomato, red onion, and green chili to the bowl. Dice the vegetables as you add them. Drizzle the lemon juice and olive oil over the salad, sprinkle in the toasted cumin, chaat masala, and salt, then toss gently until every piece glistens lightly.
4
Plate
Transfer the salad to a plate, finely chop the cilantro and crush the peanuts, scatter them on top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g, sprouted overnight sprouted mung beans
- 1/2 cup90g cooked moong dal
- 2/3 cup100g cucumber
- 1/2 cup90g tomato
- 4 tbsp40g red onion
- 2 tsp2 tsp cumin seeds
- 1 tsp1 tsp chaat masala (substitute: extra lemon juice and a pinch of black pepper)
- 2 tbsp30ml lemon juice
- 2 tsp10ml olive oil
- 22 small green chili
- 4 tbsp16g cilantro
- 2 tbsp18g roasted unsalted peanuts
- 1/2 tsp1/2 tsp salt
