Looking for something light, crunchy, and full of flavor? This Easy Sprouted Moong Salad is my go-to when I crave Indian street food vibes but want to keep things healthy.
Made with moong bean sprouts, fresh veggies, and a tangy-spicy dressing, it comes together in minutes and tastes just like your favorite chaat. It's naturally vegan and gluten-free, offering a great way to enjoy sprouts in a fun and flavorful way.
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Why I Often Make This Moong Sprouts Salad
This is one of the easiest and most refreshing ways I enjoy homemade moong sprouts. It's quick to put together, easy to customize, and always feels light and satisfying. I often make it as a protein-rich snack or pair it with lunch when I want something fresh. The simple mix of lemon juice and spices really brings the sprouts to life, and I think you'll love it too!
Happy Cooking!
-Sravanthi
Ingredients and Substitutions
Here are the main ingredients for this recipe, along with tried-and-tested substitutions from my kitchen.
For exact ingredient quantities, see the recipe card below.
Moong bean sprouts: Use them raw for a crunchy texture. I steamed sprouted moong using an Instant Pot while making this recipe.
Substitutions: Boiled whole moong (not sprouted), cooked chickpeas, cooked black chickpeas, mixed sprouts.
Veggies: I used tomatoes, bell peppers, and red onions to give the chaat-style taste.
Substitutions: Green onion, grated carrot, grated beetroot, boiled potato cubes, and boiled sweet potato cubes are all suitable additions to this salad.
Cilantro: Fresh herbs make the salad more vibrant.
Substitutions: You can swap with mint for variation. Or use 1 teaspoon Indian green chutney.
Spices: I use roasted cumin powder and a small amount of red chili powder for depth and heat. And ¼ teaspoon black salt to achieve a chaat flavor in this salad.
Substitutions: 1 teaspoon Indian Chaat Masala
Detailed Steps
This salad comes together quickly if your sprouts are ready. Here's how I do it:
Step 1: Drain cooked or steamed sprouts and add to a mixing bowl.
Step 2: Finely dice tomato, onion, bell pepper, green chili, and cilantro.
Step 3: Add veggies to the bowl with sprouts.
Step 4: Add salt, black salt (if using), cumin powder, and chili powder.
Step 5: Squeeze fresh lemon juice on top and add chopped cilantro leaves.
Step 6: Mix well and adjust salt or lemon as needed. Serve fresh.
Serving Tips
Here are some of the ways I enjoy this sprouts salad at home.
- Serve with my Instant Pot Masoor Dal and Basmati Rice Cooked in a Rice Cooker for a satisfying Indian meal.
- Along with Indian flatbread chapati and Mixed Vegetable Curry.
- Topped with roasted peanuts or sev for extra texture, serve it as an evening snack.
- Wrap the small amount of this salad in rice paper rolls and serve as bite-sized appetizers.
More Simple & Flavorful Salads to Try
If you liked this mung bean sprouts salad, here are a few more recipes I often make at home. These are easy, filling, and meal-prep friendly:
- Black Bean Avocado Salad: A hearty mix of beans and creamy avocado, great as a light lunch.
- Black Bean Chickpea Salad: My go-to salad when I batch-cook beans for the week.
- Chickpea Cucumber Salad: A crunchy and refreshing option when I want something quick and easy.
- You can also check out my No-Lettuce Salads Collection for more ideas.
If you gave this Moong Sprouts Salad a try, I'd love to know how it turned out for you. Did you add your twist? Share your experience or ask a question in the comments below. I reply to everyone!
Recipe
Sprouted Moong Salad (Indian Style Mung Bean Sprouts Salad)
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Ingredients
- 2 cups sprouted moong
- ½ cup tomato chopped
- ¼ cup bell pepper chopped
- ¼ cup onion finely chopped
- ¼ teaspoon red chili powder
- 1 tablespoon lime juice
- ½ teaspoon ground cumin
- 1 green chili finely chopped, optional
- 2 tablespoon cilantro leaves finely chopped
- ½ teaspoon salt
- ¼ teaspoon black salt optional
Instructions
- Prep the sprouts: If using steamed or cooked sprouts, drain them completely and add them to a large mixing bowl.2 cups sprouted moong
- Chop the veggies: Finely dice the tomato, onion, bell pepper, and green chili. Chop the cilantro.
- Mix: In a large bowl, add the moong sprouts, chopped veggies, and cilantro.½ cup tomato, ¼ cup bell pepper, ¼ cup onion, 2 tablespoon cilantro leaves, 1 green chili
- Season: Sprinkle in the salt, black salt (if using), cumin powder, and chili powder.¼ teaspoon red chili powder, ½ teaspoon ground cumin, ½ teaspoon salt, ¼ teaspoon black salt
- Add lemon juice: Squeeze fresh lemon over the salad.1 tablespoon lime juice
- Toss and taste: Mix all the ingredients well. Adjust lemon or salt to taste. Serve fresh.
Notes
Tested Tips from My Kitchen
- To make mung bean sprouts, soak whole moong overnight. Then drain and leave them covered in a warm place to sprout for 1 to 2 days.
- Raw or Steamed? You can use raw sprouts or steam them for a couple of minutes. For hands-free cooking, check out how I steam sprouts in the Instant Pot without a steamer basket.
- Minimize onion bite: Rinse chopped onions in cold water to mellow their flavor.
- Make-ahead tip: Store chopped veggies and sprouts separately. Mix just before serving to retain crunch.
- Instead of cilantro, you can add one tablespoon of almond pesto sauce to make a different-flavored salad.
- I sometimes add a tablespoon of tahini or peanut butter to make the salad creamy and nutty.
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