Sprouted Mung Bean Salad - Moong Salad

Sprouted Mung Bean Salad - Moong Salad

Sprouted beans are easy to digest and are frequently used in dishes from the western and southern parts of India. They impart a crisp, nutty flavour to dishes like this one.

bar Sprouted Mung Bean Salad - Moong Salad

Picture by William Lingwood

Serves 4

280g/10oz fresh mung beans sprouts or 100g dried mung beans
A pinch turmeric
1 green chilli, finely chopped
1 onion, finely chopped
2 tbsp freshly squeezed lemon juice
½ tsp sugar
½ tsp salt
A large pinch freshly ground black pepper


To make sprouted mung beans:
Rinse 100g dried mung beans, then put them in a bowl, cover with warm waterand leave for at least 8 hours or overnight. Drain and rinse the beans, put them in a clean, damp, muslin cloth and tie it to enclose them.
Leave in a warm place for another 8 hours, or until the outer casings of the beans
begin to crack and tiny white sprouts appear.
Sprinkle with a little warm water once or twice while the beans are sprouting in the cloth to prevent them drying out. Rinse the sprouted beans and use immediately, or wrap in a damp cloth and refrigerate until required. However, they need to be cooked
within 48 hours.
Tip the bean sprouts, turmeric and 2 tablespoons water into a saucepan and
heat over a medium heat, stirring, for 2 minutes, or until the bean sprouts wilt.
Mix the chilli, onion, lemon juice, sugar, salt and pepper together in a large bowl.
Add the cooked bean sprouts to the chilli mixture and then set aside to cool
Cover the bowl with cling film and refrigerate until required.
Serve chilled.


If you’re using dried mung beans, they need to be soaked for at least 8 hours.

(c) 2012