Sprouted Moong Salad

Quick Answers

Sprouted Moong Salad: Step by Step

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1. Steam the sprouted moong beans in a steamer basket over boiling water for 5 minutes, until tender but still crisp. Rinse under cold water and drain well.

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2. Mix the cucumber, tomatoes, red onion, green chilli and cilantro in a large bowl.

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3. Add the cooled sprouts, then the lemon juice, cumin and pepper, and toss. Add the salt just before serving.

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4. Scatter with the chopped peanuts and serve.

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Worth Getting Right

• Choose sprouts that smell fresh and look crisp; throw away any that are slimy or sour-smelling.
• If you want more heat, leave the chilli seeds in; for a milder salad, remove them.
• Squeeze a little extra lemon over each bowl at the table.

If You're Missing Something

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the green chilli in the list implies, since dried chilli is more concentrated, and add more to taste.

Serve It With

Grilled chicken or paneer · A yogurt raita · Warm lentil soup

Keeping and Reheating

Best eaten the day it is made. Keeps in the fridge for up to 1 day; the vegetables soften as it stands.

Sprouted Moong Salad Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.