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Sprouted Mung Salad

Prep Time10 minutes
Cook Time5 minutes
Total Time20 minutes

Ingredients

  • 1/4 cup green mung lentils (dal)
  • 1/4 red onion chopped finely
  • 1-2 carrots chopped finely
  • 1 lime
  • 1/2 English cucumber seeded, peeled and chopped finely
  • 1 handful cilantro chopped finely
  • 1 tsp kala namak (black salt)
  • 1 tsp cumin powder
  • 1 tsp salt

Instructions

Sprout the Mung

  • Soak 1/4 cup mung in water overnight, or for at least 8 hours. The mung expands when sprouting so make sure to choose the appropriate amount to soak. 
  • Once mung has been soaked, drain the mung and cover with a plate or lid. Store in a warm location. You can keep it on the counter or in the oven with the light on. 
  • Rinse the mung at least twice a day. The mung will take 24-48 hours to fully sprout. 

Prepare the salad

  • Once veggies and mung are chopped, combine in a mixing bowl. 
  • Add the juice of 1 lime.
  • Add the spices: kala namak, cumin and salt. If you do not have kala namak,  chaat masala or just cumin would be a fine substitute. 
  • Add the cilantro and mix well. Allow the flavors to blend for 15 minutes before serving. 
  • Serve as a side dish to Indian food! 

Notes

Soak and sprout the mung for 1-2 days before beginning the preparation.