Sprouted Moong Salad

Name: Sprouted Moong Salad
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Indian
Ingredients: 300 g sprouted moong; 1 tomato; 1 onion; 1 tsp chaat masala; 1 tbsp lemon juice; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegan

Sprouted Moong Salad, a staple from the kitchens of Gujarat, finds its place on the table as both a humble starter and a refreshing side. It is a dish that speaks of home-cooked simplicity, where the salt is measured by intuition, and the oil is poured with a generous hand. This version captures the essence of Gujarati home cooking, meant for sharing and savoring.

Expect a lively burst of flavors and textures with each bite—crisp sprouted moong mingling with juicy tomato and sharp onion, all enlivened by the tang of lemon and the zesty kick of chaat masala. This salad is a vibrant medley, each element complementing the other, creating a refreshing harmony that delights the palate.

Ingredients

300 gsprouted moong
1tomato
1onion
1 tspchaat masala
1 tbsplemon juice
to tastefine sea salt

Method

Begin by rinsing 300 g of sprouted moong under cold running water to ensure they are clean and free from any debris. Drain the sprouts thoroughly using a colander and set them aside to remove excess water.
Finely chop 1 onion and 1 tomato. The onion should be diced into small, even pieces to ensure a balanced flavor throughout the salad, while the tomato should be chopped into slightly larger chunks to add a burst of juiciness.
In a large mixing bowl, combine the sprouted moong, chopped onion, and tomato. This bowl should be large enough to allow for easy mixing without spilling.
Sprinkle 1 tsp of chaat masala over the mixture. Add 1 tbsp of lemon juice and fine sea salt to taste. The lemon juice will provide a tangy freshness, while the chaat masala adds a spicy, tangy flavor that complements the sprouts.
Gently toss the salad using two large spoons. Lift and turn the ingredients carefully to ensure the sprouts and vegetables are evenly coated with the dressing, taking care not to crush the sprouts.
Taste the salad and adjust the salt if necessary, keeping in mind that the chaat masala also adds some saltiness. The salad should have a balanced flavor with a hint of spice and a refreshing tang.
Serve the Sprouted Moong Salad immediately with fresh bread. The salad is best enjoyed fresh, as the flavors are vibrant and the textures are crisp, making it a perfect accompaniment to a shared meal.