Moong Sprout Salad
Great Curry Recipes recipe - Indian
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 1/2 cups sprouted moong lentils (about 300g)
- 1 tbps rapeseed (canola) oil
- 1/2 tsp mustard seeds
- 1 dried red Kashmiri chillies
- 10 curry leaves - fresh or frozen
- 1/4 tsp turmeric
- 1/2 tsp cumin seeds
- 2 cloves garlic, minced
- Juice of one lemon (about 1 tablespoon)
- 1 tsp cumin, ground
- Salt and freshly ground pepper to taste
- 2 tomatoes - diced small
- 1/2 cucumber - diced small
- 1 green chilli - finely chopped
- 1 red onion - finely chopped
- 2 tbsp coriander - finely chopped to garnish
Instructions
- 1
Check the sprouted moong for any lentils that did not sprout and remove them. Rinse the sprouts in a colander. Let the water drain. Bring a saucepan of water to a boil and simmer the sprouted moong for about 5 minutes. This is optional. The sprouts can be eaten raw but they can be too bitter for some people. The cooking takes the bitterness away.
- 2
Drain the cooked sprouted moong and put aside.
- 3
In a small pan, heat the oil over medium-high heat. When hot, add the mustard seeds and when they begin to crackle, add the the dried red chillies and curry leaves. Reduce the heat to medium and stir in the cumin seeds and turmeric. After a minute, turn off the heat.
- 4
Pour this flavoured oil into a mixing bowl and whisk in the minced garlic, lemon juice and ground cumin. Taste this dressing and season with salt and freshly ground black pepper to taste.
- 5
Add the sprouted moong and the diced tomatoes, cucumber and chopped onion. Toss this well and check for seasoning. Garnish with a bit of chopped cilantro.