Mung Bean Sprouts Salad

Sprouts are living foods which are healthy for the body & mind. They are high in vitamins, minerals & proteins and in ancient Indian Ayurvedic science said to be good for all the three dosas (or body types). Making sprouts at home is very easy & is healthier & safer than store bought sprouts. Here is a salad that I make with mung bean sprouts on a regular basis. You can add in any ingredients of your choice in this salad. Some peanuts or walnuts will provide a nice crunch too.

https://www.youtube.com/watch?v=Oi12tH0j27c&t=92s
Servings: 1 yield(s)
Prep Time: 20 mins
Ingredients
  • 1 cup Mung bean sprouts
  • 1/2 cup Diced cucumbers
  • 1/2 cup Chopped tomatoes
  • 1/2 cup Pomegranate
  • 2 tbsp, Lemon juice
  • Few pinch salt & pepper to taste
Instructions
  1. For sprouting mung beans, soak about 1/2 cup mung beans (this will yield more than 1 cup sprouts) in water for at least 8 hours or overnight. The mung beans will swell in size after soaking.
  2. Then drain all the water, put it in a glass jar & cover it with a clean wet kitchen towel. Alternatively, you may cover the drained beans in a clean kitchen towel. Leave this aside for at least 12 hours for the beans to sprout.
  3. After 12 hours, the beans will start to sprout. Clean the sprouts with fresh water twice a day. After about 3 to 4 days, the beans would have sprouted to a good size. Now you can use it as desired or you can store it in the refrigerator for about a week.
  4. Cook the sprouts in very little water for 2 to 3 minutes. Drain excess water if any.
  5. Take cooled sprouts in a bowl & add in the chopped tomatoes, cucumbers, pomegranate, lemon juice, salt & pepper. Toss it well & transfer into a salad bowl. Refrigerate leftovers.