1. Check the sprouts for any seeds that did not sprout and remove them. Rinse the sprouts in a colander. Let the water drain.
2. In a saucepan, heat the oil over medium-low heat. When hot, add the mustard seeds, the red chili and curry leaves. When the mustard seeds begin to pop, add the cumin seeds and turmeric. After a minute, turn off the heat.
3. Add 1/2 cup of water to the spices in the pan and bring to a boil. Add the sprouts. Stir them well so they are covered with the seasoned oil before turning off the heat. Cover and let the sprouts steam for about 4 minutes. Pour off any remaining liquid. Let cool to room temperature.
4. Add all of the ingredients and cooled sprouts together in a serving bowl making sure the salad is well mixed. Adjust the sugar, salt and pepper as desired. Garnish with a bit of chopped cilantro.
2 cups sprouted green gram (about 1/2 lb)
1 Tbs oil
1/2 tsp mustard seeds
1 dried red chili
6-8 curry leaves
1/4 tsp turmeric
1/2 tsp cumin seeds
2 tomatoes, chopped
1/2 cucumber, chopped
1 green chili, seeds removed and chopped
1/4 tsp salt
1/4 tsp black pepper
2 cloves garlic, minced
1 Tbs ginger, minced
1 Tbs lemon juice
1 tsp cumin, ground
1/4 tsp sugar
Chopped cilantro, for garnish
This vegetarian Indian recipe is light and fresh. Made with sprouted mung beans (also known as moong beans, moong dal or green gram) it is easy to make and will disappear quickly as people will ask for seconds. Simply blanch the sprouts then mix them with the chopped vegetables and the dressing. Easy.
Serve as the main course for lunch or as a side dish for dinner.