Mung bean sprout salad is one of my favorite salad. Even if you are one of those who don't like salad, but if you taste this salad I guarantee you that you will love it and you will make this salad over and over again. It may sound cliché, but I can't help myself from saying that it is super healthy, easy and delicious salad. It has the right balance of flavors. It's tangy, sweet, spicy and the crunchiness from the peanut and corn flakes makes it so satisfying. This salad we can have for breakfast. Sometimes, I have this salad for lunch or dinner as it has complete nutrients one need in a bowl. It is complete meal in itself. It is especially good for busy people who do not have much time for cooking. Also, for children in hostels or bachelors staying away from home as they will receive all the important nutrients and fiber required for their body without much effort. And the ingredients does not call for any fancy items, it is very much ingredients we can find in our pantry except for mung sprouts. For making the salad I don’t use shop brought mung sprouts. I have a fool proof method to sprout bean and I have shared in my post, How to sprout mung beans without using cloth or any apparutus. So I usually have sprouted mung in my refrigerator in zip lock covers.
This salad is very versatile and we can use our creativity or items in our pantry and make different versions as per your taste or season. Prep time for this salad is 15-20 minutes. So let's get started
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Recipe of Super healthy, Easy and Delicious Mung Bean salad
Section 1: List Your Ingredients
1 cup ( 250 ml cup) mung bean sprouts
1 small potato or sweet potato
2 tsp coconut oil or any other vegetable oil like olive oil, canola oil etc.
1/2 tsp cumin / jeera powder
1/4 tsp red chilli powder / cayenne pepper powder
1/2 tsp amchur powder/ mango powder
1/4 + 1/2 tsp salt ( 1/4 teaspoon to be added while cooking the mung bean and 1/2 tsp to be added in the salad)
1/8th or a pinch turmeric to be added in the mung bean while cooking.
1/2 cucumber (chopped)
1/2 tomato (chopped)
2-3 tbsp onion (chopped)
2-3 tbsp coriander / Cilantro leaves ( chopped)
1 green chilli or to taste (chopped)
1 tsp lemon juice
1 tsp honey
2 tbsp peanuts (roasted)
¼-1/2 cup corn flakes for garnish ( It depends on how you want to garnish)
Section 2: Instructions
1. Rinse moong sprouts well. I used cooked mung sprout in the salad. Mung bean can be either steamed / blanched / cooked. I usually pressure cook 1 cup (250 ml cup) mung bean in ¼ cup water and ¼ teaspoon salt and turmeric for one whistle and switch off the stove. Open when the pressure is released. If you are steaming or blanching or whatever way you cook the mung bean sprouts should be crunchy and not mushy and the excess water should be drained off. Also, Cook one small whole potato /sweet potato and mash them and keep aside.
2. Put a pan on the stove.
3. Pour oil and when the oil heats up add salt and spices ( cumin powder, chilly powder and Amchur powder) and roast for a minute..
4. Quickly add potatoes and mung. Toss till the spices are well coated on all the mung bean and potato and switch of the flame.
5. Transfer the cooled potato and mung in to a bowl. Keep all the ingredients ready for making the salad and make the salad only before serving.
6. Add cucumber to the bowl.
7. Then add Tomato.
8. Add Onion and Coriander / cilantro leaves
9. Add green chillis
10. Add lime juice
11. Add honey
12. Add peanuts
13. Mix it all well
15. Transfer into a serving bowl
16. And garnish with corn flakes and a leaf of coriander and serve.
Please do try this recipe. Those who are on weight loss journey can avoid potatoes. You can make different version by swapping vegetables of your choice like carrot or capsicum can be used instead. You can do different version with fruits like oranges, pomegranate, strawberries etc. swapped instead of tomato. And instead of using roasted peanuts you can use roasted walnuts or seeds like sunflower or pumpkin seeds etc. Dry fruits can also be used to this salad to add to its richness. So Happy cooking. Please give your valuable comments and feedbacks. Please stay healthy, stay happy.
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