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Sprouted Moong and Fruit Salad

By Jigna
This Sprouted Moong and Fruit Salad is highly refreshing and rich in protein and fiber. The salad is vegan, healthy, and nutritious but equally delicious, flavorful, and tempting!
5 from 1 vote
Print Pin
Prep Time 15 minutes
Total Time 15 minutes
Cuisine Indian
Course Salad, Side Dish
Diet Healthy, No Onion No Garlic, Vegan, Vegetarian
Servings 4

Ingredients
  

For Boiling The Sprouted Moong Beans

  • 3 cups sprouted moong beans
  • 2 cups water
  • 1 teaspoon salt

For The Salad

  • Boiled sprouted moong
  • 1 medium apple peeled, cored, and chopped
  • 1 orange peeled and cut into small chunks
  • ½ cup red or black grapes cut into quarters
  • ½ cup finely chopped tomatoes
  • ½ cup finely chopped green peppers
  • 1 medium cucumber peeled and chopped
  • ¼ cup finely chopped coriander leaves
  • 1 green chili finely chopped (optional)
  • Salt to taste
  • ½ teaspoon black salt
  • Freshly ground black pepper to taste
  • 1½ teaspoon chaat masala
  • Lime juice to taste

Instructions
 

Cooking The Moong Sprouts

  • Boil 2 cups of water in a medium pot and add sprouted moong beans and salt. Cook the sprouts for 10-12 minutes or until they are tender and cooked but not mushy.
  • Drain the excess water and let them cool completely.

Making The Salad

  • While sprouts are cooking, chop the fruits, vegetables, and coriander leaves.
  • Transfer the boiled sprouts to a large mixing bowl. Add chopped fruits, vegetables, coriander leaves, and green chili. Mix well.
  • Add salt, black salt, ground black pepper, chaat masala, and lime juice. Toss well, taste, and adjust the seasonings if required.
  • Serve the salad immediately or cover and let it chill in the fridge until the time of serving.

Serving and Storing Suggestions

  • Moong Sprouts and Fruit Salad can be served immediately after preparation. Or you can let it chill in the refrigerator until the time of serving.
  • It can be served for breakfast, brunch, or as a side dish.
  • You can serve it as it is or with tortilla chips. Or, top the salad with some nuts or roasted peanuts for crunch.
  • Store the leftover salad, tightly covered, in the refrigerator for up to two days. However, please note that it will taste slightly different.

Notes

  1. Moong Sprouts: While sprouting, moong sprouts may develop a stinky smell and become slimy. In this case, do not use and discard them.
  2. Cooking The Sprouts: They must be cooked before using them for salad. You can use boiling or steaming methods to cook the sprouts. I like to cook the sprouts thoroughly, but they should still be intact and not mushy. However, you can parboil them and cook them until they are half-done.
  3. Making The Salad: Let the moong sprouts cool down completely before adding other elements.
  4. Salt: Be careful while adding salt, or add it after tasting the salad. Because the recipe calls for black salt, and chaat masala also contains salt.
  5. Seasonings: You can add more or less seasonings as per your taste.

Nutrition (Approximate Values)

Calories : 98kcalCarbohydrates : 23gProtein : 4gFat : 1gSaturated Fat : 0.1gPolyunsaturated Fat : 0.1gMonounsaturated Fat : 0.04gSodium : 925mgPotassium : 444mgFiber : 5gSugar : 16gVitamin A : 473IUVitamin C : 52mgCalcium : 47mgIron : 1mg
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