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Sprouted Moong Salad
முளைகட்டிய பாசிப்பயறு சாலட்
By Ganesan Kannan
20 mins Serves 5 Easy Madurai
4.8Editor's Rating
A crisp, no-cook sprouted moong salad built around 1 cup sprouted moong, finished with a South Indian mustard tempering.
Ingredients
Cup to gram converter
200 g
Cooking timer
00:00
Method
- 1
Wash and prepare 1 cup sprouted moong — chop, grate or cube as the recipe needs.
- 2
Sprout the moong for a full day in a damp cloth and use it raw with ginger for maximum enzymes.
- 3
Heat the oil, crackle mustard and urad dal with curry leaves, and pour this tempering over the mix.
- 4
Add salt and the dressing only just before serving, and toss lightly with your fingertips.
- 5
Serve the sprouted moong salad fresh and cool as a side with rice or as a light meal on its own.
சமையல் குறிப்பு
பாசிப்பயறை ஈரத்துணியில் ஒரு நாள் முளைக்க வைத்து பச்சையாகவே பயன்படுத்தவும்.
Sprout the moong for a full day in a damp cloth and use it raw with ginger for maximum enzymes.
Nutrition (per serving)
- Calories: 468 kcal
- Protein: 8 g
- Carbs: 34 g
- Fat: 19 g
Storage tips
Cool completely, store in a glass or steel container and refrigerate up to 2 days. Reheat on a low flame with a splash of water, never in a hurry.
4.8
Editor's Rating