Sprouted Mung Bean Salad is easy, nutrient-dense, and great for a quick lunch! They are naturally vegan, gluten-free.
1 cup moong gram or mung bean with green skins (will make more than you need for salad)
6 large cherry tomatoes, halved
2 small carrots, peeled and sliced into 1/8 inch discs
1 small red pepper, large chop
1 tablespoon oil
pinch of asafoetida(hing)
1 teaspoon black mustard seeds
1 dried red chili, broken in half
3 fresh curry leaves
handful fresh grated coconut
juice of half lemon
salt to taste
Rinse the moong gram and then immerse in water for over 24 hours. On the next day, throw away the water and drain in a colander. Pat the dal dry or leave it for a few hours to drain. Put the moong gram in a covered dry dish (I use wet cloth as a covering) on overnight.
The next day, pick through and discard the gram that did not sprout or are hard.In a bowl mix in all your veggies and put as many sprouts in the salad as you wish.
In a little pan, fry oil with mustard seed and hing. When the mustard seed starts to spurt, add fresh or dry curry leaves and dried red chili. Stir for few seconds until coated with oil.
Pour this oil mixture over ingredients in bowl and mix.
Add lemon, coconut, cilantro and salt and mix well.
Moong beans salad is ready.