Lemony Sprouted Moong Salad

Name: Lemony Sprouted Moong Salad
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: indian
Ingredients: 2 cup mung bean sprouts (homemade or fresh, rinsed); 1 pcs onion (medium, finely chopped); 1 pcs tomato (medium, finely chopped, deseeded if preferred); 0.5 pcs cucumber (small, finely chopped); 1 pcs green chili (finely chopped, adjust to taste); 2 tbsp coriander leaves (finely chopped); 2 tbsp lemon juice (freshly squeezed); 0.25 tsp salt; 1 pinch black pepper (freshly crushed); 0.5 tsp chaat masala

RATING

4.3/5(42)

TASTE SCORE

8/10

Crunchy, refreshing sprouted moong beans tossed with juicy tomatoes, crisp onions, and a zesty lemon dressing. This quick Indian salad needs no cooking — just 10 minutes of assembly for a light, protein-packed side that bursts with fresh, tangy flavor.

PREP

10m

COOK

SERVES

1 KATORI

46 cal

SERVINGS

METHOD · 4 STEPS

prep · ~1 min
Rinse and drain the sprouts.
Place the mung bean sprouts in a colander and rinse thoroughly under cold running water. Shake off the excess water and let them drain completely so the salad doesn't become watery.
prep · ~5 min
Chop the vegetables.
1.Finely chop the onion, tomato, and cucumber into small, even pieces (roughly 0.5 cm dice).
2.Finely mince the green chili. Remove seeds first for less heat.
3.Chop the fresh coriander leaves and set aside.
TIPKeep everything roughly the same size — it helps every spoonful taste balanced.
mix · ~2 min
Combine all ingredients.
1.In a large mixing bowl, add the drained sprouts, chopped onion, tomato, cucumber, and green chili.
2.Squeeze the fresh lemon juice over the top.
3.Sprinkle the salt, black pepper, and chaat masala evenly over the mixture.
4.Toss everything together gently but thoroughly until the seasonings are well distributed.
TIPAdd the lemon juice and salt only just before serving. The salt draws out moisture from the vegetables and makes the salad soggy if it sits too long.
garnish · ~1 min
Garnish and serve immediately.
Transfer the salad to a serving bowl, scatter the chopped coriander leaves generously over the top, and serve right away while it's fresh and crunchy.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat sprouts dry after rinsing to keep the salad crisp and not watery.
2
Deseed the tomato if you prefer a firmer texture and less liquid in the bowl.
3
Add lemon juice and salt just before serving to prevent vegetables from turning soggy.
4
Chop all veggies to a uniform small dice for balanced flavor in every bite.
5
For extra crunch, toss in a handful of pomegranate arils or chopped peanuts.
6
Make a big batch of sprouts ahead and refrigerate for up to 3 days to speed assembly.

RECIPE VARIATIONS