Indian · Lunch
Sprouted Bean Salad
Sprouted mung beans and moong dal are combined with paneer, boiled egg, cucumber, tomato and onion in a lemon-cumin dressing, finished with roasted peanuts and cilantro. Indian salad built for texture contrast between crunchy sprouts, soft dal and firm paneer, served chilled as a light main.
$4
20 minsPrep
10 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
501Calories
51.8gProtein
21.5gFat
35.4gCarbs
8.1gSugar
13.1gFiber
530mgSodium
313mgChol
7.2gSat Fat
1220mgPotassium
295mgCalcium
7.2mgIron
0.7mcgVitamin B12
23mgVitamin C
Goes well with
Pale Ale or IPA
local
Masala Chai
international
vegetarian
high-fiber
protein-rich
high-protein
Instructions
1
Prep
Rinse sprouted mung beans under cold water and drain well. Dice cucumber, tomato and red onion; set aside.
2
Sear the paneer cubes in olive oil over medium-high heat for 3 minutes, turning occasionally, until golden brown on edges.
3
Boil a whole egg in simmering water over medium heat for 9 minutes until fully hard-cooked, cool under cold water, peel and halve.
4
Whisk lemon juice, cumin, chili powder and salt together in a small bowl until uniform.
5
Toss sprouted mung beans, moong dal, seared paneer, cucumber, tomato and onion with the dressing until coated.
6
Plate
Top salad with halved egg, scatter peanuts and cilantro over, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.4 oz240g sprouted mung beans
- 5.2 oz150g, cooked moong dal
- 5.2 oz150g paneer
- 22 large eggs
- 1/2 cup70g cucumber
- 1/2 cup60g tomato
- 4 tbsp40g red onion
- 2 tbsp18g roasted peanuts
- 2 tbsp8g cilantro
- 2 tbsp30ml lemon juice
- 2 tsp10ml olive oil
- 1 tsp1 tsp cumin-ground
- 1/2 tsp1/2 tsp chili-powder
- salt, to taste
