Wednesday, February 24, 2010

Mung Bean & Vegetable Salad


Getting bored of the same old salad, try these colorful and nutritious ones which will please your taste

buds and are good for you. Combined with the goodness of legume and all the colorful vegetables, these

can be had along with your meal or as a snack. Mung Bean is very easy to digest and are a good source

of protein and low in glycemic index. If you are looking for a filling and low carb salad go for this one

who can even eliminate the carrot and use the rest of the vegetables. They taste equally good even

without the carrot in them.

Preparation Time – 10 minutes

Cooking Time – 2 minutes

Serves – 2


Split yellow Mung Bean – 1/3 cup

Carrot – 2

Cucumber – 1 (small sized one and not the size of a foot long)

Bell pepper – 1/2 cup chopped finely

Green onion/scallion – 3 stalks

Chopped cilantro – 2 Tbsp

Lemon juice – 1 tsp or to taste

Nu salt – 1/2 tsp or to taste

Oil – 1 tsp

Mustard seeds – 1/2 tsp

Asafoetida powder – pinch

Green Chili – 1 chopped finely

Grated ginger – 1 tsp


1) Wash, rinse and soak the mung bean in enough water up to twice its height and let this sit

for an hour or two.

2) Peel and grate the carrot, peel and chop the cucumber into fine pieces and also

the bell pepper, scallion and cilantro.

3) Rinse, drain the water completely from soaked mung bean and to this add the

grated carrot, chopped cucumber, bell pepper, scallion and cilantro.

4) Heat a small pan and to this add oil and the mustard seeds, once the mustard seeds

stop spluttering add asafoetida powder, green chili, grated ginger and add this

content to the mung bean bowl.

5) To the mung bean add nu salt and lemon juice, stir and combine and serve.

This directly goes to the Innovative Salad Event-Cucumber.


Pia said...

Really healthy salad. Love it
Thanks a lot for linking this to Innovative salad event

Corina said...

This would make a great salad for a packed lunch.

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