Sprouted mung beans (green gram) salad

Cuisine ,
Difficulty Beginner
Prep Time: 15 min Total Time: 15 mins
Servings 2

A fiber and protein-rich healthy salad made with sprouted mung beans and chopped veggies like cucumber, tomato, cilantro, and green chilies. Add a simple dressing of lemon juice and toppings like roasted peanuts or sunflower/pumpkin seeds to complete this salad.


  • 1 cup Whole dried mung beans
  • 2 teaspoons Lemon / lime juice
  • 1 Cucumbers
  • 2 Tomatoes
  • 1 tablespoon Cilantro - finely chopped
  • 1 Green Chilies - finely chopped
  • 1/2 teaspoon Salt
  • Toppings - roasted peanuts, sunflower / pumpkin seeds
  1. How to sprout mung beans ?
    • Soak the mung beans in water for at least 12 hours. The ratio of water to mung beans should be 3:1.
    • After 12 hours, drain the water from mung beans.
    • Transfer the soaked mung beans onto a thin wet cloth (muslin type / thin towel) 
    • Tie the edges of the cloth to enclose the mung beans (looks like a round bundle)
    • Keep the wrapped mung beans in a warm place away from sunlight
    • After about 12 hours you should see the sprouts appear
    • If you like to get longer sprouts, open the cloth and spread the mung beans before tying them back into a bundle.
    • Sprinkle some water on the cloth and keep the mung beans wrapped in the cloth for another 8-12 hours.
    • We can store the sprouted mung beans in the refrigerator for 3-4 days
  2. Chopping the vegetables
    • Dice the cucumber and  tomatoes into small pieces
    • The green chilies need to be chopped finely
    • Chop fresh cilantro
  3. Serving the salad
    • Take a salad bowl
    • Add sprouted mung beans, cut vegetables, cilantro, chilies
    • Add lemon juice and salt
    • Mix well and adjust salt as needed
    • Divide the salad into desired portions and serve on the plate
    • Add toppings of peanuts, sunflower or pumpkin seeds
  • Prepare the salad when you are ready to eat. If you store the prepared salad, it will turn watery and it doesn't taste good.
Keywords: Mung, Moong, Hesarkalu, green gram, salad, maash, moong, monggo, munggo
Vinay Mummigatti

I love traveling, cooking, and reading. This blog is a reflection of my passion for cooking. Food is a representation of culture and I have tried to assimilate foods from different cultures across the world. I am an Indian by birth who moved to the USA 20 years back. I hope my recipes and articles bring new experiences and joy to the readers. Please share your comments and feedback.