Moksha Sprouted Salad

Sprouted Mung Bean Salad is easy, nutrient-dense, and great for a quick lunch! 

Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2


  • 1 cup mong beans dry or 2 cups of sprouts
  • 2 tbsp coconut oil
  • 1 small or medium sized onion finely chopped
  • Celtic sea salt to taste
  • 1 medium size tomato finely chopped
  • 1/2 tsp turmeric powder
  • ΒΌ tsp cumin powder
  • 1 tsp garam masala
  • 1 lime juiced
  • 1/4 cup fresh cilantro chopped


For Sprouting:

  1. Wash the dry mong beans and soak in enough water overnight or for a minimum of 8 hours. Drain the water, place the beans in a colander and rinse well under running water. Cover and keep in a warm dry place. In the morning you will see the sprouts starting. Again, wash the mung beans, drain the water, cover and keep. Repeat this step for 1-2 days until you see nice sprouts. Cover and keep in refrigerator and use with 1-2 days.

For Salad:

  1. Rinse the sprouts well with water.
  2. Heat oil in a large pot.
  3. Add the onion and a pinch of salt. Saute until the onions start to turn golden-brown.
  4. Add the tomatoes, turmeric, garam masala and cumin powder and cook until the tomato starts to break down but isn't quite mushy.
  5. Add the sprouted mung beans and mix well. Cover and let the beans cook over medium-low heat for about 15 minutes. Stir every once in a while and, if needed, add a couple of tablespoons of water to prevent sticking. You can let the beans cook longer if you want them to be softer. Personally we prefer ours a little al dente with some crunch to them.
  6. Add salt to taste and the lemon juice. Mix in the fresh cilantro leaves.
  7. Mix well and serve hot or cold.