I love sprouts! Sprouts are a pretty regular feature in our home. We eat them mostly at lunch. Specially in the summertime, this wonderfully refreshing salad is cooling and filling at the same time.
It is super simple to make this recipe. I like to make my own sprouts, so I can control the freshness and the quality of the beans/legumes. If you are in a bind, or have a store that sells freshly sprouted moong, go for it.
Sprouted Moong/Mung
If you sprout your own moong, then you already know that it takes a couple of days for the sprouts to be ready. A little bit of patience in needed, but what a miracle it is to see life coming out of a dry and dead looking legume!! As I watch the moong beans sprout, I am amazed at how a little bit of water and warmth can successfully bring life into something that was probably harvested and stored for a long period of time. Life is like that too – with a little bit of love and encouragement, most of us tend to blossom.
Before I discovered modern day convenience of the Sprouting Jar, I used to sprout my legumes in a cheese cloth. The process is pretty much the same as the jar, but there is the extra work of gently pulling out the hundreds of sprouts that had fought their way through the fabric over to the other side. Also, the cloth needed to be washed after every use. Kind of a royal pain, especially when days are busy and food has to show up on the table, no matter what.
After I bought this Sprouting Jar, there has been no turning back. Every week, I sprout one type of bean/legume. One week, it is black chana, another week it is the garbanzo, yet another week it is black-eyed peas and so on.
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- Black Chana
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- Garbanzo
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- Green Mung
Raw Salad Recipes
If you love sprouts and legumes as much as I do, I am sure you and your family will enjoy these easy-to-put-together dishes:
- Sautéed Sprouts and Vegetables
- Green Mung Sprouts Curry
- Zesty Carrot Garbanzo Usli
- Stir Fry Sprouts And Vegetables
- Spicy, Tangy Sprouts & Carrot Salad
- Easy Mung Sprouts Masala
- Wholesome, Spicy, Sprouts Dosa
- Kala Chana-Spinach Curry
- Vegan Stuffed Acorn Squash
- Make Your Own Creamy Smooth Hummus
Did you know that sprouting legumes is a way to release nutrients from the seed? The levels of protein, folate, magnesium, phosphorus, manganese and vitamins C and K go up significantly when a legume is sprouted versus when they are not sprouted. Sprouts are a high nutrition, low calorie food. Combined with the splash of lime juice, crunchy cucumber with tons of water content, makes this a must have in every household.
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Sprouted Moong-Cucumber Kosambari Salad
Ingredients
To Sprout Moong:
- 1 Cup Mung Beans - Whole with husk (the green variety)
Kosumbari:
- 1 Cup Cucumber - Grated or fine cut
- 1/2 Teaspoon Himalayan Pink Salt - Or to taste
- 1 Teaspoon Lime Juice - Or lemon juice
- 2 Tablespoon Cilantro - Fine cut
Tempering:
- 1 Teaspoon Coconut Oil
- 1/8 Teaspoon Asafoetida (Hing)
- 1/2 Teaspoon Mustard Seeds
- 3 Dry Red Chili - Or to taste
Toppings:
- 1 Tablespoon Sunflower Seeds - Optional
- 1 Tablespoon Pumpkin Seeds - Optional
Instructions
To Sprout Moong:
- Add whole green moong/mung beans to the sprouting jar. Fill the jar with 4-5 cups of water and allow the water to drain. Add another 5 cups of filtered water and let the beans soak for about 8 hours. The beans will expand a bit. Make sure there is at least a couple of inches of water covering the beans.Drain the water completely (I keep the sprouting jar lid on and turn the jar upside down for a few minutes for all the water to drain). Lay the sprouting jar sideways in a warm and dark place. Your pantry (with door to close) or oven may be good choices.
- After 8-10 hours, gently run water over the beans. Drain completely and return the sprouting jar into its warm location. Lay the sprouting jar on its side. This is how my mung beans look after 24 hours.
- Every 24 hours, gently run water through the sprouting jar, drain completely, and return the jar to its warm location. Depending on the season, and the quality of your moong beans, they should sprout within 30-48 hours. You can store the sprouted moong in the fridge for up to 3 days.
Tempering:
- Heat oil in a small kadai/wok. Add mustard seeds and wait for them to splutter. Add hing.
- Add dry red chili and mix for a few seconds.
- Add curry leaves, mix for a few seconds and turn off the heat.
Kosumbari:
- Add sprouted moong into a large bowl.
- Grate cucumber. If organic, grate along with the peel. You can also chop them fine.
- Add grated cucumber to the sprouts. Add salt.
- Add finely chopped cilantro, lime juice and tempering. Mix well and adjust for salt and tanginess.
- Top with sunflower and pumpkin seeds for a delicious crunch (optional). Serve at room temperature.
Notes
Nutrition
