Refreshing Green Gram Salad
A bright, crunchy salad made with sprouted green gram, tossed with fresh vegetables and a squeeze of lemon. Light yet satisfying, this no-cook salad comes together in minutes and works beautifully as a side or a light lunch on its own.
For 4 servings
- prep
Soak and sprout the green gram.
Rinse the green gram thoroughly and soak in plenty of water overnight or for at least 8 hours. Drain the water, tie the gram in a damp muslin cloth, and leave in a warm place for 1-2 days until small sprouts appear. Rinse the sprouted gram once more before using.
TIPSprout only until tiny tails appear — over-sprouting makes them bitter. If short on time, use store-bought sprouts. - prep · ~8 min
Prep the vegetables.
1.Finely chop the cucumber, deseeded tomato, and onion into small even cubes.2.Grate the carrot on the fine side of the grater.3.Finely chop the green chili and coriander leaves. - mix · ~1 min
Toss the salad together.
In a large mixing bowl, combine sprouted green gram, chopped cucumber, tomato, onion, grated carrot, green chili, and coriander leaves. Add salt, black pepper, chaat masala, and lemon juice. Toss well until everything is evenly coated.
TIPAdd lemon juice just before serving to keep the vegetables crisp. - rest · ~5 min
Let the salad rest for 5 minutes.
Allow the salad to sit at room temperature for 5 minutes so the salt and lemon juice can draw out the flavours. Give it one final toss before serving.
- serve
Serve the green gram salad fresh.
Transfer to a serving bowl and enjoy as a light meal or a refreshing side dish.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Sprout the green gram only until tiny tails appear, about 1-2 days, to avoid bitterness.
- 2Deseed the tomato before chopping to prevent the salad from becoming watery.
- 3Add lemon juice just before serving to keep the vegetables crisp and bright.
- 4For extra crunch, toss in a handful of pomegranate seeds or chopped bell peppers.
- 5Make ahead by prepping the vegetables and sprouts separately; mix only before serving.
- 6Store leftover salad in an airtight container in the fridge for up to 1 day — it will soften.
- 7Use a sharp knife to cube vegetables evenly for a uniform bite and better texture.
Adapt it for your goals.
High-protein
Add 1/2 cup of crumbled paneer or boiled chickpeas for extra protein, turning this side into a more filling meal.
low oilLow-oil
Skip the chaat masala and use a spritz of lemon juice with black salt and cumin powder for a light, oil-free dressing that keeps the salad low in fat.
jainJain
Omit the onion and green chili to follow Jain dietary practices; substitute with a pinch of asafoetida and grated ginger for a similar pungent kick.
tropicalTropical
Replace cucumber and tomato with diced mango and pineapple for a sweet-and-sour twist that complements the earthiness of the sprouts.
Why this is on our healthy list.
Rich in Plant Protein
Sprouted green gram is packed with protein, making this salad a great plant-based option for muscle repair and satiety.
High in Dietary Fiber
The sprouts and vegetables provide ample fiber, supporting digestion and helping maintain steady blood sugar levels.
Packed with Vitamin C
Lemon juice, raw tomato, and green chili contribute a good dose of vitamin C, which boosts immunity and aids iron absorption.
Low in Calories and Fat
This no-cook, oil-free salad is naturally low in calories and fat, ideal for weight management and light eating.
Frequently asked questions
After soaking overnight, keep the gram in a damp muslin cloth in a warm spot for 1–2 days, rinsing daily, until tiny white tails appear—about 1/4 inch long is ideal.
