Mexican style – green moong sprouts salad! 

I’ve been busy with exams so I haven’t had the time to write much. But with exams around the corner, quick weeknight meals have become the norm at home. I made this on a warm sultry evening when we didn’t feel like eating anything hot or heavy. A salad with green gram sprouts (or green moong sprouts) and plenty of veggies! We had two big serves each and it made for a filling dinner, with lots of crunch and lemony goodness. Not to mention that it looks gorgeous 🙂

You can always buy store-bought sprouts to save time, but it’s so much healthier to make them at home. And it really doesn’t take much effort.

To make the sprouts: Soak a cupful of green gram or whole moong dal overnight or for 6-8 hours. The water should cover the dal by a couple of inches. Rinse out the water in the morning. After this you can either pour the dal into a muslin cloth and tie it up, or do as I did and pour it into a colander and keep it covered with a kitchen towel. It has to be kept warm and moist but without any stagnant water. I checked on it a few times and rinsed it out a few times a day. I let it sprout for 2-3 days because I like the sprouts to be long, but you can take it off in a day if you like.

Have a look at this link for pictures and more detailed instructions: Sprouting Moong Dal

Once the sprouts are done, it’s super easy.

You need: 

1 onion – finely diced

1 or 2 tomatoes – chopped

Half a jalapeno – finely diced. You can use green chilies if you don’t have jalapeno.

1 Avocado (Optional)

Juice of 1 lemon

A generous handful of coriander/cilantro – finely chopped

Salt to taste.

What to do? 

Toss all the vegetables together. Cut the avocado and mash it in with the others. Add the moong sprouts, add salt to taste and the juice of one lemon. Mix it all together and you’re done!


I had some corn chips at home so I crushed a few and added it over the salad. Its entirely optional though – the sprouts are crunchy enough on their own!

Ta-da!! 😀 

Adding the jalapeno and avocado gave it a Mexican flavor but it goes really well with boiled potatoes/kala channa/corn and some chaat masala too. That’s going to be my next salad! 🙂

I read that the process of sprouting releases enzymes that make it easier to digest and extremely good for health. I certainly loved it.


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