The goodness of vegetables and sprouted green gram is packed into the healthy and crunchy sprouted mung bean salad. A nutritious and protein rich vegan salad to enjoy anytime.
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To make this mung bean salad more flavorful and nutritious, I included a variety of colored vegetables and sprouted mung beans in the recipe. This Indian salad recipe is perfect as a side dish with any Indian meal or serve it as a light meal on its own. It is an excellent choice to pack in a lunch box and pair with mildly flavored rice dishes.
Why you will love this salad?
It’s vegan, gluten free and oil free
Healthy and high-protein salad
Easy to prepare with few ingredients
Perfect for meal prep
Ingredients
- Vegetables and fruits: pomegranate, corn, coconut, carrot and fresh coriander leaves.
- Lentils: whole green moong (green gram)
- Seasoning: salt, lime juice and green chillies
Find the quantities and a short video in the recipe card at the bottom of the post.
How to sprout mung beans in an instant pot?
Place green gram in a large bowl, add water, and soak it for 6 hours or overnight.
After 6 hours, drain the water and transfer the sprouts to a strainer or container.
Place a trivet inside the steel container of an instant pot.
Place the strainer on the trivet.
Close the pot with a lid.
Press the “yogurt” button and set the timer to 5 hours.
After 5 hours, "yogt" is displayed in the front display panel of instant pot.
Now press the “cancel” button.
Open the lid and take the strainer out of the pot.
Sprouted beans are ready to be used.
How to make a moong bean sprout salad?
In a large mixing bowl, combine sprouts, corn, carrot, green chillies, grated coconut, salt, pomegranate arils and finely chopped fresh coriander leaves.
Squeeze juice from the lime and mix with a spoon until well combined.
Serve sprouted mung bean salad immediately or store it in the fridge until ready to serve.
Check out other moong bean recipes on the blog - moong sprouts pulao and green moong dal.
Substitutions
Vegetables: cucumbers, olives, beetroot and cherry tomatoes add lovely colour and texture.
Nuts and seeds: soaked peanuts, flax seeds, sunflower or melon seeds add a nutty flavour and crunchy texture to the salad.
Herbs: Mint is a fabulous way to enhance the flavour and taste of the salad. Add it with or without coriander.
Coconut: Freshly grated coconut could be used instead of frozen.
Corn: Boiled fresh corn makes a great replacement for frozen one.
Instead of green chillies, you can use freshly ground black pepper or red chili powder.
Spices: Roasted cumin powder adds a lovely flavour and taste. Try adding chaat masala for extra tangy and chatpata flavour.
How to keep salad fresh?
Serve this sprout salad in a cold bowl/plate to keep it fresh for a longer time.
Combine lemon juice and salt right before you serve a salad to retain the crunchy and crisp texture of the salad.
Do not let the salad sit on the counter for a long time as the moisture released from vegetables make the salad soggy.
Storage
This moong bean sprouts salad has the best flavour when eaten fresh. Leftover salad can be refrigerated for 2-3 days in an air-tight container.
As part of a weekly meal plan, sprout moong beans, deseed pomegranate, grate carrots, and store them separately in airtight glass containers or ziplock bags. Combine all ingredients and seasoning just before you serve.
Top tip
Lemon: Fresh lime juice is essential in this mung bean sprouts salad recipe as it elevates the flavour. Avoid bottled lime juice and use only freshly squeezed juice from limes. You could use fresh lemon juice instead of lemon, though.
FAQ
Get creative with the extra salad and turn it into a scrumptious addition to lettuce wraps, tortilla wraps, sandwiches, or frittatas.
Use up the leftover salad as stuffing in pani puri, topping in dahi papdi chaat or stir it up in bhel puri, chana chaat or peanut chaat. But remember to adjust spices while assembling the chaat.
Usually, it takes 12-36 hours, depending on the weather and the quality of the beans. Sprouting mung beans in an instant pot is a quick and easy process that eliminates the need to worry about other factors.
KEEP IN TOUCH
Do let me know if you make this mung bean sprout salad recipe. If you like this recipe kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online. You can stay up to date by following me on Facebook, Pinterest, Instagram or subscribing to my Youtube channel. Or why not subscribe to my blog and get simple recipes straight to your inbox?
📖 Recipe Card
Sprouted Mung Bean Salad (Green Gram Sprouts Salad)
Equipment
- 1 Instant Pot
- 1 Mixing Bowl
- 1 Spoon
- 1 Strainer
- 1 Trivet
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 teaspoon = 5ml
- 230 gms (or) 1 Cup Whole mung beans (green gram)
- 6 Cups Water to soak whole moong
- 50 gms (or) ½ Cup Carrot peeled and grated
- 70 gms (or) ½ Cup Frozen corn thawed
- 65 gms (or) ⅓ Cup Pomegranate
- 2 Green chillies finely chopped
- handful Fresh coriander leaves chopped
- Salt as required
- Lime juice from half lime
- 20 gms (or) 1 Tablespoon Frozen grated coconut
Instructions
How to sprout mung beans in an instant pot?
- Place green gram in a large bowl, add water, and soak it for 6 hours or overnight.230 gms (or) 1 Cup Whole mung beans (green gram), 6 Cups Water
- After 6 hours, drain the water and transfer the sprouts to a strainer or container.
- Place a trivet inside the steel container of an instant pot.
- Place the strainer on the trivet.
- Close the pot with a lid.
- Press the “yogurt” button and set the timer to 5 hours.
- After 5 hours, press the “cancel” button.
- Open the lid and take the strainer out of the pot.
- Sprouted beans are ready to be used.
How to make a moong bean sprout salad?
- In a large mixing bowl, combine sprouts, corn, carrot, green chillies, grated coconut, salt, pomegranate arils and finely chopped fresh coriander leaves.50 gms (or) ½ Cup Carrot, 70 gms (or) ½ Cup Frozen corn, 65 gms (or) ⅓ Cup Pomegranate, 2 Green chillies, handful Fresh coriander leaves, Salt, 20 gms (or) 1 Tablespoon Frozen grated coconut
- Squeeze juice from the lime and mix with a spoon until well combined.Lime juice
- Serve immediately or store in the fridge until ready to serve.
Notes
Nutrition
Related
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Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
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