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Sprout mung bean salad

Pranali Deshmukh
10 minutes
Prep Time
0 minutes
Cook Time
4 People
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ABOUT Sprout mung bean salad RECIPE

Mung bean sprouts are low in calories, have fiber and B vitamins, and deliver a boost of vitamins C and K.

Recipe Tags

  • Tossing
  • Veg
  • Easy
  • Everyday
  • Indian
  • Breakfast and Brunch
  • Low Fat

Ingredients Serving: 4

  1. 1 boul sprout mug
  2. 1 onion
  3. 1 tomato
  4. 2 tbsp lemon juce
  5. 1 tbsp chilly powder
  6. 1 tbsp black paper
  7. salt
  8. 1 pinch suger
  9. 2 tbsp finely chopped coriander
  10. 2 tbsp olive oil


  1. Pick and clean the whole mung beans. Wash the beans well with water for 3-4 times.
  2. In a large bowl add the washed mung beans and water atleast 1 – 1 ½ inches above the surface of the beans. Cover the bowl and let the beans soak for minimum 8-10 hours or preferably overnight.
  3. After the beans are well soaked drained the excess water. Lightly wet a clean cheese cloth or muslin cloth, just so it get damp. Add the drained beans to this damp cloth and fold the cloth well over the bean so it cover the beans properly. Place the cloth with the beans in a container and lightly cover the container with a lid with some space for the air to circulate. (Remember the beans need air to sprout!)
  4. Keep the container in a dark place such as in the over of kitchen cabinet for 1-2 days. You can see the sprouts after day 1 itself but by the day 2 they will grow longer.
  5. Once the sprouts are ready, use them immediately or refrigerate them. They keep well for 2-3 days in the refrigerator.  
  6. Add all the ingredients in a large bowl. Toss well so everything gets a good mix. Let it sit in refrigerator for atleast 15-20 minutes before serving. Enjoy!
  7. Serve it cool.

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Shelly Sharma
Shelly Sharma   Jan-30-2018

Perfect salad.

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