Today, I am sharing a simple sprout salad with mung bean sprouts, carrots, cucumber, onions, tomatoes, and roasted peanuts, to make a colorful, crunchy, and nutritious salad. To make it South Indian kosambari style, you can add freshly grated coconut and a tempering of mustard seeds, cumin, curry leaves, and asafoetida to the salad. It is served as a side dish at most weddings and festive occasions. Growing up, my mom made this salad at least once a week at our home, along with other favorites, hesarubele southekayi kosambari, and hesarubele carrot kosambari. Play around with the ingredients, and feel free to add your favorite vegetables, and nuts to make them more nutritious and tasty. You can also add other legume sprouts to this dish. If you are making this ahead, then chop the veggies, prepare the sprouts, and store all the ingredients in an airtight container in the refrigerator. When you are ready to serve, squeeze some lime juice, and salt, and mix well. If you are looking for more Moong dal recipes, then check out
Sprouts Moong Curry Moong Dal Chilla Whole Moong Dal Curry Spinach Moong Dal Dosa Mung Dal Khichdi
How to Make Sprouts at Home?
To sprout whole green moong beans, rinse and soak them in clean water for at least 8 hours or overnight. Drain the water and keep the drained moong bean in a bowl, cover it, and keep it aside in a warm place for a day or two. You will see the sprouts start to grow. If you prefer longer sprouts, keep them for another day and splash some water on them to prevent drying. Sprouts can be used in salads and curries. They can be refrigerated for up to 3 to 4 days in an airtight container.Here is the detailed recipe for “How to Sprouts Moong Beans”.
Ingredients
How to Make Sprouted Mung Bean Salad
Boil some water in a large pot. Parboil the sprouts by adding the moong sprouts to the boiling water and cooking for about 5-6 minutes until they are half-cooked and slightly tender. Remove, drain the excess water, and set aside. You can also steam the sprouts for 5-6 minutes using the Instant Pot pressure cooker. In a large mixing bowl, combine mung bean sprouts, onions, cucumber, tomatoes, carrots, green chili, cilantro, roasted peanuts, and seasonings like chaat masala, salt, black pepper, and lime juice. Toss to combine. Serve immediately or refrigerate the moong sprouts salad for 30 minutes and then serve.
Storage & Make-Ahead
Make-Ahead: Prep the mung bean sprouts, veggies, and herbs the night before and store them in separate airtight glass containers. When you’re ready to serve, toss the salad ingredients with nuts, seasonings, and lime juice. Storage: Leftover moong salad will last in the refrigerator for up to 1-2 days in an airtight container or mason jar.
Variations
Other kinds of sprouts: You can add your choice of sprouts, such as chickpea sprouts, moth bean sprouts, pea sprouts, horse gram sprouts, and alfalfa sprouts, or a combination of them, to this salad. Other vegetables: You can add other vegetables such as grated beetroot, bell peppers, red radish, red cabbage, raw mango, avocado, and sweet corn. Fruits: To add sweetness and extra nutrition to the salad, you may add pomegranate arils and chopped apples. Add other nuts or seeds: If you don’t like roasted peanuts, you may replace them with roasted almonds, walnuts, cashews, or seeds like pumpkin seeds, sunflower seeds, or flax seeds for extra crunch. Other spices: You can add spices like roasted cumin powder to give the salad an earthy and nutty flavor. Fresh herbs: You can add mint leaves for freshness and bright flavors.
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