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Sprouts Salad

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Adjust Servings:
2 cups – sprouted mung beans
1 – small onion, finely chopped
1 – medium size tomato, finely chopped
1 – green chili, finely chopped (optional)
¼ tsp – red chili powder
½ tsp – chaat masala
1 tbsp – lemon juice as required
1 pinch – salt as required
1 small bunch – coriander leaves, finely chopped

Nutritional information

25.08 g
8.32 g
0.83 g
42 mg
0 mg

Sprouts Salad

  • Veg
  • 25 mins
  • Serves 4
  • Easy


How to make Sprouts Salad

Sprouting of Mung beans

  • In a bowl take Mung beans as your required.
  • Wash the beans in water 2 to 3 times.
  • Add water and cover it up to 1 inch above the Mung beans.
  • Cover the bowl with a tight lid, and the beans soak overnight.
  • The next day Mung beans will swell. Discard all the water completely from the bowl.
  • Now place the Mung beans in a bowl with a tight lid.
  • Check after a day, and you will observe the sprouting.
  • On the second day, you will see longer sprouts.
  • Wash them, and the sprouts can be used to make any recipes you wish to do.

Making of Sprouts Salad

  • Rinse the sprouted mung beans in water.
  • Boil them till is completely cooked or half cook it (optional).
  • Drain the water from cooked mung sprouts.
  • Take the cooked sprouts into a bowl.
  • Add finely chopped onion, tomato, green chili (optional).
  • Add red chili powder, chaat masala, and stir it well.
  • Season with a pinch of salt or as required.
  • Add lemon juice as required, mix well.
  • Garnish sprouts salad with coriander leaves.
  • Serve Sprouts Salad immediately.


Mung Beans is also called as Green gram, lutou, look dou, moyashimame and oorud. One pound of seeds produces about 6 pounds of mung bean sprouts.

According to an old English Rhyme, the thickness of an onion skin can predict the severity of the winter. Thin skins mean a mild winter and thick skins indicate a rough winter ahead. Libya has the highest consumption of onions. (food reference)

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