It's great for athletes since it's super high in protein and doesn't take long to make. It's also perfect for those without much cooking experience (like myself).
We have our friends the Doshi family to thank for this vegetable-infused dish. Mama Doshi knocked this one out of the park again!
Serving Size: 5 – 6 / Total Time: 15 minutes (+ sprouting the mung beans beforehand)
- mung beans (150 grams to 200 grams)
- cucumber (2)
- carrot (2)
- red onion (1)
- tomato (1 large)
- salt (2-3 tspn)
- red chili (4 tablespoons)
- sugar (2 tablespoons)
- coriander (1 teacup of finely chopped)
Note that these 2 ingredients can be used too. But we didn’t use them this time:
- kidney beans (1 can, 15.25 oz)
- garbanzo beans (1 can, about the same)
Now you have to sprout these mung beans beforehand! So what you need to do is soak them in water and return the following day. You’ll then need to drain the water. Then take a damp cloth (not dripping wet) and tightly wrap the mung beans in it. You’ll then transport them to a covered container (Tupperware will do) for another day but make sure the lid is slightly ajar, as you’ll need to let some air in. Have them soak for a day and watch them magically sprout after this!
- Boil the mung beans for 30 min. Boil water first, throw in mung beans for 20-30 min. Half cooked goal.
- Drain water and dry mung beans. Cool off mung beans on separate place.
- Onions, carrots, cucumbers, tomatoes all need to be finely chopped. Add all condiments and mix, including coriander.
- Transport mung beans to salad dish and add vegetables to mix.
We hope you love this healthy, protein-charged, vegan Mung Bean Salad as much as we do!
Kripyā bhojan kā ānnaṅd lijīya! (Please enjoy your meal, in Hindi)
For a spicy Indian vegan recipe, click here: BOMBAY POTATOES – GREAT BALLS OF FIRE!