Mung Bean Salad Recipe
Healthy, delicious and easy mung bean salad with assorted veggies and toasted peanuts for crunch.
Servings: 3
Calories: 247kcal
Ingredients
- 1/2 cup moong beans soaked and drained
- 1/2 cup sweet corn kernels
- 1 carrot ,finely grated
- 2 small tomatoes ,finely chopped
- 1 onion finely chopped
- 2 green chilies chopped
- 1/2 cup coriander leaves chopped
- 1 teaspoon pepper powder
- 2 tablespoons lemon juice
- 1/2 teaspoon sugar
- Salt to taste
Instructions
- Soak washed mung beans for 8-10 hours in plenty of water. Dry roast 1/4 cup peanuts and crush well.
- Drain and take the soaked beans in a pressure cooker. Also add sweet corn kernels if using. Add some water and pressure cook for 2-3 whistles.
- Once the pressure is settled drain and rinse well under cold water.
- Take the cooked beans and corn in a mixing bowl.
- Add grated carrot, finely chopped onions, tomatoes and green chilies.
- Add salt, pepper powder, sugar and lemon juice. Mix very well.
- Finally add coriander leaves, crushed peanuts and mix. Serve immediately or chill until use.
Notes
- Add cucumber if in season in this salad.
- You can also use sprouted beans
Nutrition
Calories: 247kcal