Sprouted Mung Bean Salad
How to make Sprouted Mung Bean Salad. Our easy healthy vegan side dish recipe features Indian spices, chili, tomato, onion and coconut.
Servings: 4
Calories: 155kcal
Equipment
- measuring cups
- measuring spoons
- French knife
- Wok
- Wooden spoon or spatula
- mixing bowl
Ingredients
- 100 g Mung Beans
- 4 tsp Canola Oil
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 1/2 Medium Spanish Onion finely chopped
- 1 Red Chili chopped
- 1/2 tsp Garlic grated
- 1/2 tsp Ginger grated
- 1/4 tsp Chili Powder
- 1/4 tsp Turmeric
- 1/2 tsp Salt
- 1 Medium Tomato finely chopped
- 2 tbsp Cilantro Leaves chopped
- 2 tbsp Coconut Chips
Instructions
- Place mung beans in a large bowl and pour over an excess of cool water. Leave to soak overnight.
- Drain the beans and cover with a damp kitchen towel and leave in a dark, warm place for 24 hours. Tiny shoots shoot emerge which indicates they have sprouted properly.
- When ready to cook, set a wok over medium heat. Pour in the oil. When it's hot, add the mustard seeds and allow them to pop for 15 seconds. Add the cumin seeds and stir fry for another 15 seconds, then add the onion. Saute the onion for 5 minutes until soft and translucent. Mix in the chili, garlic and ginger and fry for 2 minutes while stirring. Stir in the chili powder, turmeric and salt, then add the tomato and stir for one minute.
- Add the mung beans and cilantro and coat in spice paste. Cook, stirring for 2 minutes. Spoon the salad into a serving dish and garnish with coconut.
Nutrition
Calories: 155kcal | Carbohydrates: 19.7g | Protein: 6.8g | Fat: 6.1g | Saturated Fat: 1.2g | Sodium: 300mg | Potassium: 435mg | Fiber: 5.2g | Sugar: 3.5g | Calcium: 46mg | Iron: 3mg
