Indian Moong Bean Salad Recipe 

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This Indian moong bean salad recipe, which uses sprouted mung, makes a great light dinner, especially after a decadent evening. This salad is a great option if you're seeking for a tasty and nutritious supper. It's full of fresh veggies and sprouts. It's also gluten-free, low-fat, low-carb, and vegan-friendly!  


Health benefits

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Indian Moong Bean Salad Recipe

– 3 Cups Mung Sprout – 1 Cup Cucumber – 1 Cup Red Bell Pepper – 1 Cup Tomatoe – 1 Cup Red Onion – 1 Cup Peanut – 1 Cup Cilantro Leave – 2 teaspoons Salt – 1/2 teaspoon Chilli Flake – 1/2 teaspoon Pepper – 2 Tablespoons Lemon Juice

Finely dice every vegetable. 

Step 1

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Cook Mung Bean Sprouts in Blanch Pour water and ice into a big bowl.  

Step 2

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Add eight cups of water and one tablespoon of salt to a large saucepan. Heat up some water to a boil. Once added, boil the sprouting mung beans for one minute.  

Step 3

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After draining the beans, submerge them in the freezing water for roughly a minute. 

Step 4

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Add to the chopped vegetables after draining.  

Step 5

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Combine Combine chopped veggies, lemon juice, salt, and pepper with mung beans.

Step 6

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Mix thoroughly and add cilantro leaves and chilli flakes as decoration.  

Step 7

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Serving: 2cups | Calories: 181kcal | Carbohydrates: 13g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Sodium: 791mg | Potassium: 464mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1242IU | Vitamin C: 47mg | Calcium: 50mg | Iron: 2mg

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