Mung Bean-Pomegranate Spicy Warm Salad
 
Cook time
Total time
 
A cooked salad with vegetables makes for a nice side or a light lunch or dinner.
Author:
Recipe type: Salad
Cuisine: Indian
Serves: 4
Ingredients
  • 2 cups moong beans/mung beans/green gram
  • 2 tsp olive oil
  • 1 tsp cumin seeds
  • 1 tbsp raw urad daal
  • 3-4 green chillies sliced small
  • 1 large onion diced
  • 10-12 cloves garlic sliced
  • 2 carrots diced small
  • ½ cup chopped dill
  • 1 large English cucumber/cucumber with less seeds diced
  • ½ cup pomegranate seeds
  • Salt
  • Lemon wedges to squeeze on the salad
Instructions
  1. Wash and soak the mung beans overnight or even for 12-14 hours. You can even drain after 12 hours and let it sprout for 2 days.
  2. In a large pot add water and cook the mung beans for about 15 minutes, then add a tsp of salt and cook completely until it is cooked, not very soft. It needs to hold the shape. Drain and set aside.
  3. In a saute pan, add 2 tsp of olive oil and let it get hot. Add the cumin and urad daal and let it get brown, a minute. Then add the onion and green chillies, sliced garlic and saute on medium heat for a minute or 2 until it smells sweet and the garlic loses it's raw flavor. Make sure not to burn the garlic.
  4. Add the carrot and a bit of salt saute for a minute or two. Then add the chopped dill, saute again for a minute. Add the cooked mung bean, check for salt. Turn off the heat and toss very well.
  5. Once it cools down a bit, add the cucumber and garnish with pomegranate.
  6. Serve warm with some lemon juice.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2016/01/21/mung-bean-pomegranate-spicy-warm-salad/