Cilantro Flavored Moong Bean Salad

Salads when made right, can be such an invaluable resource in maintaining a healthy diet. But in addition to their health benefits, their visual appeal on any dinner table is not to be under estimated. I find myself turning to salads more and more often these days. In salads I find myself drawn to those that include some form of protein in them like this one with moong beans in it because it can be such a complete meal in itself.

I flavored this salad very simply with cilantro, lime and ginger and thought it turned out both refreshing and hearty. Try this if you want to include a colorful, flavorful and healthy salad in your diet :-)





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Ingredients and Method to make Cilantro flavored moong bean salad

1/2 cup moong bean soaked in sufficient water overnight with a pinch of soda ( the soda is optional)

2 small tomatoes de-seeded and cut fine
1/2 of a large green bell pepper (capsicum ) or 1 very small one de-seeded and cut fine
1 large carrot grated
1 large cucumber skinned and cut very fine

grind together
1 inch piece ginger (or according to taste)
3 small Indian or Thai variety green chillies ( or according to taste)
handful cilantro (coriander leaves)

salt to taste
2 tsp lemon juice

handful cilantro (coriander leaves ) for garnish

Either pressure cook or stove top cook the soaked moong beans with just enough water for it to cook until soft but not mushy. Once cooked keep aside the cooked moong until thoroughly cool. ( I cooked the moong in my pressure cooker and it took two whistles in the pressure cooker for it to be done)

In a large bowl assemble together the green bell pepper cut fine, grated carrot, diced cucumbers and mix well and keep aside.

Grind together ginger, green chillies and cilantro along with a few drops of water until it forms a smooth paste, keep it aside.

Add cooked moong to the assembled vegetables, then add the cilantro paste.

Also add salt to taste and lemon juice and mix well.

Garnish with cilantro, chill for a few hours and serve this salad chilled.

Use up this salad quickly and do not keep stored in the refrigerator for a few days as it tastes best fresh.

Serves approximately 4

Suggested variation

After soaking the moong for 8 to 10 hours, remove from water and tie in a fine muslin cloth or place in a sprout maker for another 8 to 10 hours to allow it to sprout. Proceed with these sprouted moong beans just as with soaked moong beans for an even healthier salad