Sprouted moong bean salad.

3 servings
15 min
15 min
Very Easy


Number of serving: 3
2 cups Moong beans

Water to soak the beans

Cheese cloth

Heavy weight

1 small white/yellow onion finely chopped

1/2 red onion finely chopped

2 tomatoes finely chopped

1-2 table spoon of Cilantro leaves finely chopped

Juice of 2 fresh limes

1 teaspoon salt or to taste

3/4 teaspoon black salt

1/2 teaspoon Cayenne pepper

1/2 teaspoon ground black pepper

1 teaspoon roasted cumin seeds powder

1-2 tablespoon olive oil (optional)

Seeds from One pomegranate (optional)


  • Wash the moong beans in water 3-4 times. Soak moon beans overnight in water.
  • Next day drain all the water and tie the beans in a cheese cloth, discard the hard beans that are not soft and that sit in the bottom.
  • Take a pan and put the cloth with beans in it, put some weight over it and make sure the cloth is wet you may put 1 cup of water in the pan and keep this in dark place.
  • You will have to wait two days, in between check if the cloth is dry, pour some water over it. 3rd day you will see the bean sprouting and poking out of cloth.
  • The bean sprouts are ready for salad. Transfer the bean sprouts in a bowl. Add chopped onions, tomatoes, cilantro, all the spices, lime juice and olive oil, mix well. You can adjust spices and ingredients depending on your taste.
  • You can also add one chopped jalapeno to this to give some extra kick. Also for extra crunch, sweet taste and color pomegranate seeds can be added.
  • You can serve this right away or chill before serving.


Sprouted Moong Bean Salad., photo 1
Sprouted Moong Bean Salad., photo 2
Sprouted Moong Bean Salad., photo 3


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