21 Healthy Salads #19 Sprouted Methi Moong Salad

Sprouted Methi Moong Salad

Ingredients:

Methi/Fenugreek Seeds Sprouted - ¼ cup 
Mung Beans/Greem Gram/Moong Bean Sprouted - ¼ cup 
Cucumber peeled and diced - ¼ cup 
Carrot grated - ¼ cup 
Pomegranate seeds - ¼ cup 
Onion chopped - 1 tablespoon 
Tomato chopped - 2 tablespoons 
Crushed black pepper - ¼ teaspoon 
Lime juice - 2 teaspoon 

Coriander leaves - 1 tablespoon 
Salt to taste

Method:

Sprouting Fenugreek / Methi Seeds

Day 1: Rinse and soak ½ cup fenugreek seeds for 24 hours. Make sure seeds are entirely submerged in the water.
Day 2: Rinse seeds with water thoroughly and soak again for 24 hours.
Day 3: Rinse seeds with water thoroughly by placing in a sieve. Once the seeds have been rinsed, place the sieve with seeds inside in a dark place and cover with a damp cloth.
Day 4: Repeat step 3
Day 5: You will see that the fenugreek seeds have sprouted. If all the seeds have not sprouted yet, repeat step 3 one more time.
Once your seeds have sprouted, rinse well and dry. You can store these sprouted fenugreek seeds for up to 10 days in your refrigerator.

To Sprout Green Moong Beans: 

Day 1: Rinse and soak ½ cup whole moong dal for 12 hours or overnight. Make sure dal is entirely submerged in the water.

Day 2: Rinse the soaked dal with water thoroughly in a sieve. Cover with a damp cloth and place the sieve in a dark place for 24 hours.

Day 3: If the cloth has dried sprinkle some water on the cloth. Store for 24 hours again 

Day 4: The beans should be sprouted to about 1.5" to 2" in length. If not, then repeat step 3.

Preparing Salad:

1. In a medium bowl, add methi sprouts, moong sprouts, cucumber, carrot, pomegranate, onion, tomato

2. Add salt, black pepper, chopped coriander and squeeze the lemon

3. Toss well until all the ingredients are mixed and well-seasoned.

4. Allow it to sit in the refrigerator for 30 minutes or so before serving. Keeping salad to marinate for 30 minutes in the refrigerator gives the dish nice flavor.
5. Add some roasted peanuts or seeds like pumpkin seeds, sunflower seeds, or flax seeds before serving for crunch and health benefits.
6. This methi sprouts and moong sprouts salad recipe will stay fresh up to a day or two in the refrigerator when stored in an airtight container.








Wholesome, high protein, sprouted methi salad recipe made from mung and fenugreek sprouts, fresh vegetables, herbs and, seasonings. Vegan, gluten-free, and oil-free.