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Moong Sprout Salad Recipe |How To make Moong Sprout Chaat

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Moong Sprout Salad chaat -Healthy delicious and quick to make Moong bean sprouts and vegetable salad

Moong sprout salad chaat – mungo beans/Bean sprouts are the easiest of all beans to sprout and use.Its delicious,full of nutrients and easy to digest .Specially during summer when you want to have something light and nutritional then having a bowl of moong sprout salad is a good choice.
few weeks back I have shared a detailed post on how to make moong sprouts at home,so you can easily make sprouts at home,no need to buy them from store.
you can use the sprouts raw or steam them lightly and  can add any combination of fruit or vegetables of your choice and make a healthy salad/side dish or snack quickly.Today I am sharing the simple and healthy recipe which can be served as a salad or chat.
Try these healthy Recipes-

moong sprout salad

How to make moong bean sprout salad
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4.25 from 4 votes

Moong Sprout Salad

Moong Sprout salad- Healthy Moong bean sprouts and vegetable salad

Prep Time20 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Side Dish, snacks/starters, soups and salads
Cuisine: Uttar Pradesh Cuisine
Keyword: high protein diet, kidney friendly recipe, moong sprout chaat, moong sprout salad
Servings: 4 people
Calories: 88kcal
Author: Anjana Chaturvedi

Ingredients



  • 2.5 cup Bean sprouts/moong sprouts
  • 1/2 cup Tomatoes / Tamatar chopped
  • 1/2 cup Cucumber / Kheera / Kakdi chopped
  • 2 tbsp Raw Mango / Kachcha Aam chopped
  • 1/2 cup Boiled potato chopped
  • 2 tbsp Fresh Coriander / Cilantro / Hara Dhaniya
  • 2 tsp Green chutney
  • 2 tsp Tamarind chutney /Imli ki chutney
  • 1.5 tsp Lemon Juice / Nimbu Ka Ras
  • 1 tsp Red Chilli powder / Laal mirch powder
  • 1/2 tsp Black Salt / Kala Namak
  • To Taste Salt
  • 1/4 cup Nylon Sev

Instructions

  • Take 1 cup water in the pressure cooker and add 1/4 tsp turmeric.Add the bean sprouts and pressure cook for 1 whistle on medium heat.OR steam them in a steamer.

  • Remove from the flame and let the cooker cool down completely.

  • Strain the beans on a colander,use the strained water to make chapati dough or use in a curry.

  • Let the sprouts cool down completely on room temperature.In a big bowl take sprouts and add all the ingredients listed(except nylon sev)

  • Mix well and arrange in the serving plate.

  • Garnish with nylon sev and mint leaves.Serve immediately

Notes

NOTE-
  • For kidney patients skip potato and use leeched tomatoes
  • -You can also add some sliced orange, pomegranate pearls/anar dana,,grapes,kiwi fruit,daikon raddish,cabbage etc. to add more nutrition ,crunch and taste.
  • Addition of green chutney and tamarind chutney is optional.you can skip it for kidney patients

Nutrition

Calories: 88kcal | Carbohydrates: 16g | Protein: 3g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 358mg | Potassium: 357mg | Fiber: 3g | Sugar: 7g | Vitamin A: 579IU | Vitamin C: 22mg | Calcium: 21mg | Iron: 1mg

Reader Interactions

Comments

  3. Maayeka

    @anonymous-I never tried boiling them in a pan,but sprouts should not be overcooked, they should be cooked al dente as we don't need soft aur mushy beans for making salad .

  4. Anonymous

    Hi I don't have a pressure cooker. How long do I cook them in a pan of water?
    Thanks

4.25 from 4 votes (4 ratings without comment)