Mamta's Kitchen

Mung Bean Sprouts Salad 3 with Peaches or Other Fruits

Ankurit Moong Daal aur Aadu ka Salad

Mamta Gupta

Moong Bean Sprouts can be eaten in salads, lightly fried with cumin tarka or made into Raita. They are quite nutritious and tasty. I made this salad one day because I had made some fresh bean sprouts and had a few peaches in my fruit bowl. It came out quite tasty, worth a try. Other sprouts can be used for this dish. You can use mangoes or pineapples or any berries of choice, raspberries, strawberries, blue berries and so on. Here I have added the petals of pumpkin flower too. Serves 4.

Ingredients

  • 1 cup mung bean (sabut mung) sprouts.

  • 1 small red onion, peeled and chopped, it should be 1/2 cup

  • 1 small or 1/2 large cucumber, peeled and cubed (small). It should be about 1 cup, same as mung bean

  • 1-2 small peaches, stone removed and chopped into small cubes, about 1/2 cup. Other fruits can be used.

  • Few leaves of any crisp lettuce leaves, washed and broken up into small pieces. Mixed salad leaves or Rocket salad leaves can be used. Add edible petals of flowers like courgette, pumpkin, nasturtium etc.

  • 6-7 mint leaves. You can use coriander leaves, but mint is nicer.

  • Dressing (experiment with other dressings*)

  • Juice of 1 lemon or wine vinegar or light balsamic vinegar

  • 2 tsp. extra virgin olive oil

  • Salt & pepper to taste

  • 1/2 tsp. roast cumin seeds, coarsely ground

  • 1/2 tsp. sugar (optional)

  • * If you have any interesting salad or salad dressing ideas and you want them to share them with us, please send them to me via the Contact link above.

Instructions

  1. Place all dressing ingredients in a jar and shake well. Keep aside.

  2. You can use the sprouts raw or sauté in 1 tsp. oil for a minute or two.

  3. Place everything in a large bowl. Pour dressing just before serving and toss gently. Alternatively, serve dressing on the side, for people to help themselves.

  4. Also see Salad Selection.

Notes

  • You can add other things like rocket leaves, pumpkin/courgette flour petals or other edible flowers to enhance the colour.

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