March Indian Cuisine, Mung Bean Sprouts Salad

Our dear Indian friends, Upasana and Lokesh Gupta, share this wonderful recipe with us as we continue March Indian Cuisine. As you can hear in the video, Upasana LOVES this salad because it so so easy to throw together in 15 minutes or so and is fresh, tasty and high in protein. Perfect for lunch or dinner, easy to make, yet so very delicious.

Watch the video to see how easy it is to put together!!

Mung Bean Sprouts Salad


2 cups dry Green Mung Bean

½ diced medium onion

1 diced medium tomato

1 diced cucumber, about 2 inches length

½ lime

Coarsely chopped green coriander leaves (optional)

1 Thai green chilli diced (optional)

Salt to taste

½ tsp Chaat masala (optional) available at Amazon UK or Indian grocery store)


1. Wash Mung Bean sprouts. Soak in water, cover and leave overnight.

2. Drain the water, cover and leave in a warm spot - the sprouting should happen in about 6-8 hours.

3. Steam sprouts, this helps soften the texture, and make it easier to chew but can also be used without steaming if you like the taste.

4. Mix steamed sprouts and diced vegetables, squeeze the lime juice.

5. Add Chaat masala

6. Add salt to taste

Now enjoy!


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