Healthy Sprouts Salad Recipe | Sprouted Moong Salad

Raw Sprout Salad is made using raw sprouts, lots of veggies and crumbled ricotta cheese. It is a healthy snack or an accompaniment to your main course.

Check more salad recipes like lettuce wrap, romaine salad.

I quite like whole beans and sprouts. But there was a time when I started hating them and that would be during my first pregnancy.

The more doctor told me to add them in my diet for the growing baby in my womb, the more I hated it – directly proportional I say.

In both the pregnancies I stayed away big time from any thing sprouted. But now when that phase is over,

I am moving back to adding more sprouts in our diet, especially since my kids enjoy a bowl a sprouts quite happily. Strange, eh! I guess doctor’s dictate bore fruit now with kids relishing it. :)

I am putting together a recipe which I usually make at my home without any fancy dressings, just a bowl of sprouts with some lemon juice, salt, onion and tomatoes.

I usually prepare both boiled and raw version of sprout salad. If I am boiling, then I add onion, tomatoes and other ingredients after pressure cooking it till tender.

Mine is polished quite quickly and I am sure you would enjoy it too.

Easy and Simple Recipe to Make Raw Sprouts Salad

Print Recipe

Raw Sprout Salad

Raw Sprout Salad is made using raw sprouts, lots of veggies and crumbled ricotta cheese. It is a healthy snack or an accompaniment to your main course.

Prep Time10 minutes mins

Total Time10 minutes mins

Course: Salad

Cuisine: Vegetarian

Keyword: Quick & Easy, Quick Meal

Servings: 4 people

Ingredients

• 100 gram whole green gram moong sabut
• 100 gram black chana kala chana
• 100 gram moth bean moth
• 1 onion medium sized
• 1 tomato medium sized
• 1-2 green chili
• ½ tsp lemon juice
• 2 tbsp crumbled cottage cheese homemade paneer for garnishing
• to taste salt & chaat masala
• fresh cilantro coriander leaves for garnishing

Instructions

• Wash all the three lentils and pulses. Soak them overnight in a bowl filled with water. Next morning, pour the content of the bowl in a colander, thereby draining the water. Place this colander covered in a warm corner of your kitchen and allow the sprouts to germinate in 1-2 days. Keep a careful watch on them and every 12 hour rinsing the beans, help them stay fresh and reduce chances of mold formation. You can replace the colander with a fine mesh cloth or muslin cloth.
• Once the sprouts germinate, transfer them to refrigerator. You can eat them straight away as well. Finely chop onion, tomato and green chilies. Mix all the ingredients, except paneer, together, shake them well. Top with crumbled paneer. Serve cold.

Notes

1. You can replace the colander with a fine mesh cloth or muslin cloth.
2. You get ready sprouts in the market too, I don’t buy them but it’s an easier option if you do not have time to sprout your own beans.
3. My husband prefers them boiled, so occasionally I boil them and then add onion, tomato, chili etc.
4. Sprouts are very forgiving, and you can make them any way you wish. You can also add lot of other veggies to suit your taste like beetroot, cucumber, boiled and cubed potatoes, etc to name a few. Crumbled paneer or feta cheese is a nice addition as well.