Jamun & Sprout Salad
A refreshing and tangy salad that marries the earthy crunch of fresh moong sprouts with the sweet-tart pop of seasonal jamun. Tossed with a zesty lemon-cumin dressing and a whisper of black salt, this salad is a vibrant celebration of textures and flavors. Perfect as a light lunch or a palate-cleansing side.
For 4 servings
- prep
Prepare the jamun.
Gently wash the jamun and pat them dry. Slice each jamun around the seed, remove the stone, and roughly chop the flesh into small, bite-sized pieces. Set aside in a mixing bowl.
TIPChoose jamun that are ripe yet firm so they hold their shape in the salad. - prep
Prep the vegetables and sprouts.
Rinse the moong sprouts thoroughly under cold water and let them drain completely. Finely dice the cucumber and deseeded tomato. Finely chop the onion and green chili.
TIPEnsure the sprouts are well-drained; excess water will dilute the dressing. - mix
Toss the salad ingredients.
In a large mixing bowl, combine the chopped jamun, drained moong sprouts, cucumber, tomato, onion, and green chili. Add the torn mint and most of the chopped coriander leaves, reserving a pinch for garnish.
- mix
Dress the salad.
Drizzle the fresh lemon juice over the salad mixture. Sprinkle the roasted cumin powder, black salt, and regular salt evenly.
TIPAdd the dressing just before serving to keep the sprouts and vegetables crisp and prevent the jamun from becoming mushy. - mix
Give it a final gentle toss.
Using two large spoons, gently lift and fold the salad until all the ingredients are evenly coated with the lemon juice and spices. Taste and adjust the seasoning if needed.
- garnish
Garnish with the reserved coriander leaves and serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use ripe but firm jamun so they hold their shape when tossed.
- 2Drain sprouts thoroughly after rinsing to avoid watering down the dressing.
- 3Add the lemon dressing just before serving to keep the salad crisp.
- 4Taste and adjust black salt — it adds a unique sulfurous tang.
- 5For extra crunch, toast the moong sprouts in a dry pan for 2 minutes.
- 6Make-ahead: prep all components but dress only at serving time.
Adapt it for your goals.
Spiced-up
Add a pinch of red chili powder or chaat masala for an extra tangy, spicy kick.
fruity twistFruity twist
Replace jamun with diced pomegranate arils or chopped green apple for a similar sweet-tart contrast.
high proteinHigh-protein
Toss in a handful of roasted peanuts or crumbled paneer for added protein and texture.
low oilLow-oil
Skip any oil entirely — this recipe is naturally oil-free and stays refreshing without it.
Why this is on our healthy list.
Rich in Enzymes from Sprouts
Moong sprouts are a living food packed with enzymes that aid digestion and improve nutrient absorption.
Antioxidant Boost from Jamun
Jamun (Java plum) is loaded with anthocyanins and vitamin C, which help fight oxidative stress.
Hydrating & Low-Calorie
Cucumber and tomato add water volume and essential electrolytes without many calories, making this salad light yet filling.
Supports Gut Health
The combination of raw sprouts and fresh mint gently stimulates digestion and provides natural probiotics.
Frequently asked questions
Fresh sprouts are best for crunch and nutrition, but you can blanch fresh moong beans briefly if sprouts aren't available.
