Sprouted Mung Bean and Mango Salad

My sister gifts me a sprout maker which I am delighted to use. A glass jar that makes easy sprouts, this device paves the way for a healthier diet. The first option is a salad. Friends join us for dinner. A salad is the perfect panacea in warm weather.

Sprouted mung beans are steam cooked. Garden tomatoes, cucumber, red onion, lettuce shreds, and a perfectly ripe mango make a picture-perfect composition. Sprinkles of sev, black salt and lemon juice is all this bowl needs. A quick toss makes this refreshing salad a tasty delight.

SPROUTED MUNG BEAN AND MANGO SALAD

Serves 4

1 cup sprouted green Mung Beans

4-6 Cherry Tomatoes, quartered

1/2 cup diced English Cucumber

1/2 cup diced Red Onion

1/2 cup shredded Lettuce

3/4 cup ripe Mango cubes

1/4 cup Sev

2 teaspoon Kala Namak or Black Salt

3 tablespoons Lemon Juice

If you are sprouting mung beans at home, start by soaking beans overnight in water. Drain water the next day, then place beans in a bowl. Cover with a damp cloth and leave in a dark place to sprout overnight. 

Wash sprouted beans and steam cook them till soft. 

Use 1 cup of sprouts for this salad. Place them in a bowl.

Arrange the remaining ingredients in bowl. 

Sprinkle salt and sev over veggies. 

Squeeze lemon juice over veggies. 

Toss and serve. 

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