Green sprouts salad (Moong bean salad)

This heatwave in Ireland has hit us like we are in Spain or Italy. I think in all of my 5 and half years in Dublin this is the very first time that we have experienced something like this, continuous warm days for more than a week. To be honest I have no time to upload any recipe, to cook or even clean. I am making most of this weather, being out every single day with my boy and.. and.. I absolutely enjoy every bit of it. 

All I am craving is to eat something cold and refreshing. This super simple salad, with all fresh juicy ingredients. Although these sprouts look very complicated to make, it isn't. In India we always have this as a side dish. My mom used to make this quite often. It is very refreshing and summery and the best part it is extremely healthy.

Sprouts contains:

1. Significant amount of protein and dietary fiber
2. Vitamins like - vitamin K, folate, pantothenic acid, niacin, thiamin, vitamin C, vitamin A, and riboflavin.
3. In terms of minerals manganese, copper, zinc, magnesium, iron, and calcium.

The health benefits of sprouts are numerable just to mention a few of them:

• Improve the digestion
• Boost the metabolism
• Prevent anemia
• Help with weight loss
• Lower cholesterol
• Reduce blood pressure
• Protect against cancer
• Boost skin health
• Improve vision
• Support the immune system
• Increase usable energy reserves

I have used green moong beans here, you can use different beans like green lentil, alfalfa, French green lentil, chickpea. To make sprouts all you have to do is soak them over night in warm water, the next day drain it completely and cover the bowl with a lid and let it sit there for a whole day or even two. You will notice it will start growing a little tail. That's it, so simple. You can add it to curries, soups and salads.

  Green sprouts salad (Moong bean salad)

Prep Time: Under 20 mins Servings: Serves 2 INGREDIENTS To make the spouts - 1 cup dried moong bean  3 cups water   For the salad All of the sprouts that have been soaked 1/2 fresh cucumber  chopped small pieces 1 carrot grated 1 tomato finely chopped 1/2 red onion finely chopped 1/2 cup fresh grated coconut 1 green chilli chopped (optional) Squeeze juice of half lemon Pink Himalayan salt to taste   For the tampering Few curry leaves (4 to 5) 1/2 tsp mustard seeds 1/2 tsp Split Black gram (urad dal) 1/2 tsp of ghee or coconut oil

Prep Time:

Under 20 mins

Servings:

Serves 2

INGREDIENTS

To make the spouts -

• 1 cup dried moong bean 
• 3 cups water

 

For the salad

• All of the sprouts that have been soaked
• 1/2 fresh cucumber  chopped small pieces
• 1 carrot grated
• 1 tomato finely chopped
• 1/2 red onion finely chopped
• 1/2 cup fresh grated coconut
• 1 green chilli chopped (optional)
• Squeeze juice of half lemon
• Pink Himalayan salt to taste

 

For the tampering

• Few curry leaves (4 to 5)
• 1/2 tsp mustard seeds
• 1/2 tsp Split Black gram (urad dal)
• 1/2 tsp of ghee or coconut oil

instructions

1. To make the sprouts at home, add the dried moong bean in a large bowl and add the water, set it aside over night. The next morning drain the water and cover with lid just and let it sit there for a day or two, you will see it growing a little tail. Then it has sprouted well.
2. Mix all of the salad ingredients in a large mixing bowl and mix well
3. Add the ghee or oil on a small non-stick pan and add the mustard seeds and wait until they start to pop. Then add the urad dal and curry leaves once it starts to brown remove from the heat, just about a min or two.
4. Add the tampering to the rest of the salad and mix well.
5. Season with salt and squeeze juice of lemon. Stir until all is well combined. 
6. Serve as a side dish or a salad on it own.
7. Can be stored in an air tight container for up to two days.