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An image of moong dal sprouts salad- classic version in a bowl.

Moong Dal Sprouts Salad- 2 Ways (Classic & Creamy)

Moong Dal Sprouts Salad made with fresh veggies- light, flavourful, and available in classic and creamy versions.
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Servings2 people (Total: 1 & 1/2 cups)
CourseBreakfast
Ingredients Method Notes

Ingredients

For sprouting moong dal (Makes: 1 cup sprouts)
  • ¼ cup / 55 g sabut moong dal or whole green gram
For classic version
  • 1 cup sprouts
  • 50 g / ½ cucumber , chopped
  • 30 g / ¾ onion (medium), chopped
  • 45 g / 1 tomato (medium), chopped
  • 2 tsp lemon juice
  • Salt to taste
  • Black pepper to taste
  • A large pinch red chilli powder , optional
For creamy version
  • 1 cup sprouts
  • 50 g / ½ cucumber , chopped
  • 30 g / ¾ onion (medium), chopped
  • 45 g / 1 tomato (medium), chopped
  • 2 tsp lemon juice
  • Salt to taste
  • Black pepper to taste
  • 80 g / 5 tbsp hung curd or Greek yogurt

Method
 

Sprouting the Moong dal
  1. First, rinse the moong dal to remove dirt or impurities.
  2. Soak the dal in a bowl with enough water to cover it. Soak for about 6-8 hours or overnight.
  3. After soaking, drain the water.
  4. Cover the bowl and keep it in a warm place for 1-2 days. Sprouts will start appearing in 12-14 hours. The longer you leave them, the longer the sprouts will grow.
Preparing classic version
  1. In a mixing bowl, combine the sprouts, cucumber, tomato, and onion.
  2. Add salt, chilli powder, and black pepper. Toss well to mix.
  3. Finish with fresh lemon juice for a refreshing, tangy flavour.
Preparing creamy version
  1. Add sprouts, cucumber, tomato, and onion to a mixing bowl.
  2. Season with salt and black pepper, then add hung curd. Mix until well combined.
  3. Add fresh lemon juice for a zesty finish and mix well.

Notes

  • You can prepare the sprouts in advance and store them in the refrigerator. Just toss everything together when you are ready to eat.
  • Use steamed sprouts if you prefer better digestibility over raw sprouts.
  • This salad can be served chilled or at room temperature.
  • Best consumed fresh, as it may release water if stored for too long.