Mung beans can be added to soups, salads, stir fries, pancakes etc. Many people eat the sprouted mung beans or the soaked mung beans raw. I cook mine a little so that they are a little soft. When I do sprout mung beans I make a batch and store it in freezer, and add it to my soups, salads , pancakes , Indo Chinese dishes like fried rice, to add some crunch and nutrition to the dish. I also do make savory pancakes out of this. If you like check out my recipe for Mix Lentils and Beans Chila/Dosa/Pancake.
So coming to the recipe for Indian Style Sprouted Mung Bean & Mango Salad, I make this salad simple but I do add some Indian chat Masala and some chopped green chillies to add to the flavor. The chat Masala along with the lemon adds a lovely taste and the green chillies add the hotness to the dish. One can skip the green chillies and even the chat Masala, but I would recommend using it. Since it is a season of mangoes I added a bit of green Mango (The raw ones) to add more flavour to the dish and create another version of my Sprouted Mung Salad.
I am sharing this recipe for the first time with a group of food bloggers, Fantastical Food Fight, where the theme this month was Salad. So I decided to prepare this Indian Style Sprouted Mung Bean & Mango Salad.
Other salad recipes on my blog:
Kabuli Chana Salad/Chaat (Chickpea/Garbanzo Salad)
Kala Chana Chaat/Salad (Kala Chana / Black ChickPea / Bengal Gram)
So here goes the recipe
- 1 Cup Sprouted Mung Beans
- 1/4 Cup of Pickled Diced/Chopped Raw Mango (see below on how to, or one can use plain raw mango)
- 1 tablespoon of Pickled Mango Juice (replace by lemon, if using plain mango)
- 1/2 Cup Cucumber Diced
- 1/2 Cup Tomato Diced
- 1/2-1 tablespoon Coriander Leaves roughly chopped
- 1 green chilly chopped (Optional)
- 1/2 teaspoon Indian Chat Masala
- Chop the tomatoes and cucumber.
- For Pickled Mango, I have chopped the mango, added a bit of turmeric, red chilly powder and salt. This is kept in a jar in my fridge during mango season. It releases juices. I have used this juice instead of lemon. When I do not have this pickled mango I simply use lemon juice.
- I have added chopped green chilly as it gives a kick to the salad. One can skip this if required.
- Add the sprouts and the Indian chat masala and mix. Chat masala gives it a tangy and a required taste to otherwise not so interesting mung beans (if one feel).
- That’s it, you are done. You can refrigerate this for an hour so that the juices mix well with the sprouts or can enjoy immediately.
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