Sprouted Moong Salad

South Indian Sesame Seeds Curry with Rice
November 29, 2017
January 6, 2018

A refreshing power packed salad, which can be enjoyed with meals and as a mid-day snack when you are in a mood to have something healthy as well as tasty. Cooked with South Indian Style with flavours of coconut and pomegranate makes this salad thoroughly enjoyable.

Serves 4


  • Green gram (moong) – ½ cup
  • Mustard seeds – ¼ tsp
  • Urad dal (split urad without skin) – ½ tsp
  • Curry leaves – few
  • Onion – 1, finely chopped
  • Green chilli – 1, slit
  • Coconut – 1tbsp, shredded
  • Pomegranate – 2tsp
  • Coriander – 1tsp, finely chopped
  • Salt to taste
  • Oil – 2tbsp


  1. Soak the moong overnight or for 6 to 8 hours. Drain the water, tie it in a kitchen towel and place the cloth in an air tight container. Keep in a warm place for 6 to 8 hours again. The result will be sprouted moong. Keep aside.
  2. In a broad pan, heat oil and splutter mustard seeds.
  3. Then add urad dal and let it turn brown.
  4. Add curry leaves, slit green chilli and sauté onions.
  5. Add sprouted moong and salt. Mix well. Let it cool.
  6. Then add shredded coconut, coriander and pomegranate.
  7. Serve at room temperature.
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