Lunchtime – Sprouted Mung and Pomegranate Salad
- Total Time: 10 minutes
- Yield: 2 servings 1x
Description
A vibrant and refreshing salad featuring sprouted mung beans, juicy pomegranate arils, and a hint of coconut, perfect for a light and nutritious meal.
Ingredients
- 1/4 cup (60 ml) mung beans / green gram
- 1/4 cup (60 ml) pomegranate arils
- 1-2 tbsp freshly grated coconut
- a quarter lemon
- few stems of cilantro
- 1 tbsp sultana raisins ~ optional
- himalayan pink salt or sea salt
- water for soaking
- cheese cloth or soft cotton cloth or paper towel for sprouting
For the seasoning:
- 2 tsp (10 ml) peanut oil or any neutral oil
- 1 tsp mustard seeds
- a pinch of hing / asafoetida
- 2 green chillies, broken in half ~ optional
Instructions
Sprouting
- Wash the green grams well and soak overnight in plenty of water. Next morning, drain the water, give it a good rinse and wrap soaked mung beans in wet paper towels or soft cotton/cheese cloth. Place it in a big enough bowl, cover with a lid and let sit in a draft free warm spot for a day or two until well sprouted or about 1 cm. In winter, just pop it into the oven and let it sit there for a day or two, no preheating required.
Salad
- For the seasoning, heat oil in a small kadai or skillet. When the oil is really hot and shimmering, add the mustard seeds. Oil is hot enough when the mustard seeds start spluttering as soon as you add them. Now add hing and green chillies and sauté until the chillies turn a pale white. Switch off and keep aside.
- If using pink salt, grind coarse salt in a mortar and pestle for it to dissolve easily.
- In a mixing bowl, toss in mung sprouts, pomegranate arils, grated coconut and sultana raisins optionally. Add the tempering, garnish with chopped cilantro, sprinkle some pink salt, squeeze some lemon juice and toss well to mix. Then, go grab your fork!
- Tastes best served fresh immediately after preparing.
- Notes
- Sprouted green gram stays well for up to 4-5 days when refrigerated
- Because Pink salt is expensive, I buy from a reputable brand sourced by fair means from TJ Maxx or Marshalls at bargain prices and tend to use it occasionally.
Notes
- For best results, ensure the mung beans are well-rinsed and properly sprouted.
- This salad is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
- If you prefer a sweeter taste, add more sultana raisins.
- Adjust the salt and lemon juice to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 12 grams
- Sodium: 150 mg
- Fat: 3 grams
- Carbohydrates: 28 grams
- Fiber: 5 grams
- Protein: 6 grams
- Cholesterol: 0 mg
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Frequently Asked Questions
How long does it take to sprout the mung beans, and is there a trick for doing it in winter?
After soaking overnight and draining, the mung beans are wrapped in wet paper towels or cloth and left in a warm, draft-free spot for 1–2 days until the sprouts reach about 1 cm. The recipe gives a specific winter tip: place them in the oven with no preheating — the residual warmth of an enclosed space is enough to encourage sprouting even in cold weather.
What is hing (asafoetida) and why is it used in the tempering?
Hing (asafoetida) is a pungent dried resin used in small amounts in Indian cooking to add a savory, onion-garlic-like depth. A pinch is added to the hot oil after the mustard seeds start to splutter, then the green chillies go in. It blooms in the hot oil for just a moment before the tempering is poured over the salad.
How long do the sprouted mung beans keep in the refrigerator?
The instructions note that sprouted green gram stays well for up to 4–5 days when refrigerated, so you can sprout a batch ahead of time and assemble the salad fresh each day. 
