Indian cuisine · Salads & Mezze

Moong Sprout Salad

Briefly blanched mung bean sprouts, tossed cold with tomatoes, coconut, lime and chaat masala.

Ingredients · for 4 servings

• 300g mung bean sprouts
• 1 red onion
• 2 tomatoes
• 1 green chilli
• 3 tbsp desiccated coconut
• 1/2 bunch coriander
• 1 lime
• 1 tsp chaat masala
• 1/2 tsp cumin
• 1 tbsp oil
• Salt

Instructions

1. Rinse the mung bean sprouts under cold water in a sieve and pick out any wilted or browned pieces.
2. Bring plenty of salted water to a boil, blanch the sprouts for 2 minutes, and plunge them straight into ice water – this keeps them crisp yet easy to digest.
3. Toast the cumin in a dry pan for 1 minute until fragrant, then coarsely crush in a mortar.
4. Finely dice the onion, deseed and finely dice the tomatoes, slice the green chilli into thin rings, and chop the coriander.
5. Combine the well-drained sprouts with the onion, tomatoes, chilli, desiccated coconut and coriander in a bowl.
6. Season to taste with oil, lime juice, the toasted cumin, chaat masala and salt, and serve cold.