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Sprouted Moong Beans Salad

Sprouted Moong Beans Salad

Crunchy and tangy salad – very hearty and colorful!



  • 2 cups Sprouted Moong Beans

  • ½ cup White Cabbage, finely diced

  • ½ Red Bell Pepper, finely diced

  • ½ Green Bell Pepper, finely diced

  • 1 Carrot, peeled and finely diced

  • ½ cup Corn Kernels, frozen

  • 1/4 cup Sweet onion, finely diced

  • 1 jalapeno, deseeded and finely diced, OR 2-3 serrano peppers, finely diced

  • 1/4 cup Cilantro, finely chopped

  • 2 cups Sev (crunchy and savory noodles made from lentil flour, available at most Indian grocery stores)


  • 5 tablespoon Olive Oil

  • 3 tablespoon Lemon juice or Lime Juice

  • 1 teaspoon coarsely ground cumin powder

  • 1 teaspoon red Kashmiri chili powder or any other kind of chili powder, to taste

  • 1 tablespoon sugar or honey

  • 1 teaspoon salt, or to taste

  • ½ teaspoon black pepper, or to taste

  • ¼ teaspoon asafetida (optional)

Mix well and set aside

Get a large salad bowl and set aside
Take the sprouted moong beans in a small glass bowl, cover with a wet paper towel. Cook the moong beans in the microwave for 4 minutes. You do not need to add any water to cook the beans. Remove from the microwave and drain out any liquid that was formed in the bowl. Spread it out in the large mixing bowl so it starts to cool.
Next take the frozen corn kernels and cook in the microwave (no water added) for 2 minutes. Drain out any liquid and sprinkle over the moong beans to cool.
Start chopping each of the vegetables and cilantro and keep adding over the cooled moong beans and corn kernels.
Now add in the Sev and salad dressing.
Toss well and serve immediately.

You can substitute the sprouted moong beans for cooked garbanzo beans
Replace corn kernels with finely diced cucumber
Replace the Sev with crumbled pita chips or potato shoestring

[Makes 4 servings]