Sprouted moong bean salad | Moong Salad Recipe | How to make sprouted moong bean salad | Recipe of sprouted moong bean salad with step by step instructions

Do you love homemade sprouts like I do? Then try this protein-rich, zero oil, vegan, and gluten-free, delicious, no cook, filling, wholesome plant based meal, sprouted moong bean salad | Moong Salad Recipe.

This is one of the best and easiest way to make salad.

Moong sprouts handvo,  Moong sprouts papad pocket rolls and Whole moong kababs recipes are our one of favorites.

Sprouted moong bean salad | Moong Salad Recipe, what goes into this?

This salad is packed with all kind of goodness, tons of flavor, and great texture that comes from different salad veges and crunchy peanuts and pomegranate arils.

The easy salad recipe is quick to make and you can relish this at any time of the day.

In addition to that it’s completely plant based and can be eaten as one pot meal.

Moreover to make this salad you don’t need any special ingredients as to make this everything is easily available in your kitchen pantry.

This salad recipe is so very versatile to make. The ingredients used can be easily replaced according to your taste.

So if you are craving for some light meal, than this is the perfect recipe that is protein-rich, vegan, gluten-free, and it will leave you satisfied.

How to make whole moong bean sprouts at home for Sprouted moong bean salad | Moong Salad Recipe

Making moong sprouts home is no rocket science. You just need to soak required quantity of akha moong/whole moong in sufficient water (till moong submerge in water completely) for at least 8 hours or overnight.

After that rinse the water and keep it covered with a wet cloth for about a day. The sprouts will be ready in a day in summer, whereas it takes another few hours in winter season.

Or you could place the soaked moong in direct sunlight near the window or in an oven.

Ingredients used to make Salad

A very delicious, wholesome salad is loaded with moong sprouts, American corn kernels, cucumber, tomatoes, fresh coriander leaves,  crunchy roasted peanuts and pomegranate arils.

A generous drizzle of lemon juice and tangy chaat masala takes this salad to another level.

Do try and let me know your thoughts in the comment section.

Step by step instructions and pictorial presentation to make Sprouted moong bean salad | Moong Salad Recipe

Clean, wash and chop tomato, cucumber and carrot in to tiny pieces.

In a large mixing bowl, add sprouted moong beans, and all chopped salad veges. To this add boiled corn kernels.

Now season this salad with salt & chat masala.

Mix well making sure everything is  well combined.
In the last drizzle some lemon juice over salad and mix well. Next add roasted peanuts and pomegranate arils. Garnish with coriander leaves.

Serve immediately.

Recipe notes

1. I have used raw sprouts of moong in making my salad, but if you wish, you can blanch moong sprouts in salted water for 1 minute.

2. Add or omit salad veges according to your preference.

Recipe card 🔽

Print Recipe

Sprouted moong bean salad | Moong Salad Recipe

Are you craving for some light meal, than this sprouted moong bean salad is the perfect recipe that is protein-rich, no cook, filling, wholesome, plant based, vegan, gluten-free, and it will leave you satisfied.

Prep Time5 minutes mins

Cook Time0 minutes mins

Course: Salad

Cuisine: Indian

Keyword: Moong salad, Moong sprouts salad, sprouted moong bean salad

Servings: 2

Author: Lata Lala

Ingredients

• Moong sprouts - 1 cup
• Tomato - 1
• Cucumber - 1
• Carrot - 1
• Boiled American corn kernels - 1/4 cup
• Roasted peanuts - 1/4 cup
• Hand full of chopped coriander leaves
• Lemon juice - 2 tbsp
• Chat masala - 1 tsp
• Pomegranate arils - 1/4 cup
• salt to taste

Instructions

• Clean, wash and chop tomato, cucumber and carrot in to tiny pieces.
• In a large mixing bowl, add sprouted moong beans, and all chopped salad veges. To this add boiled corn kernels.
• Now season this salad with salt & chat masala.
• Mix well making sure everything is  well combined.
• In the last drizzle some lemon juice over salad and mix well. Next add roasted peanuts and pomegranate arils. Garnish with coriander leaves.
• Serve immediately.

Notes

1. I have used raw sprouts of moong in making my salad, but if you wish, you can blanch moong sprouts in salted water for 1 minute.

2. Add or omit salad veges according to your preference

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