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Sprouted Moong Beans and Boiled Egg Salad

After all the Holiday Eating, here’s a super simple salad made using Moong Bean/Green Gram Sprouts (Cherupayaru Mulapichathu) . I have been longing to write about all the health benefits of Sprouted Mung beans but, I guess,  it is well known to almost all Indians. Sprouts are free of cholesterol and are a good source of fiber and protein. It is easily digested and is free of gas. These sprouts can be eaten raw or lightly boiled. It is ideal for anyone on a diet. Sprouted Mung Beans can be refrigerated for 3-4 days.

Sprouted Mung Bean Salad

Sprouted Mung Bean Salad

I make these mung sprouts at home. There are lot of videos available on Youtube which demonstrate how to sprout different kind of beans.

This is how I sprout Moong Beans at home:-

  1. Wash and drain the moong beans. Soak the moong beans for atleast  8 hours. I leave it overnight.
  2. Rinse the soaked Moong beans 2-3 times. Drain the water and transfer the beans to a sprout jar. You can use any glass jar with a thin cloth secured to its rim.
  3. Repeat the 2nd step for 2-3 days until you get the desire sprouts.
Sprouted Moong Bean (Green Gram)

Sprouted Moong Beans (Green Gram)

Now I days, I have started using these Green Gram sprouts for making CheruPayaru Mezhkkupuratti, CheruPayru Curry etc. and it definitely tastes much better and is gentle on the stomach.

Ingredients

  1. Sprouted Mung (Moong) Beans – 1 cup (Raw or lightly boiled)
  2. Hard Boiled Egg – 1
  3. Grape Tomatoes – 5 or 6
  4. Salt – to taste
  5. Pepper – to taste

Preparation Method

  1. Lightly boil the sprouts for around 5 minutes to soften it a bit. (optional)
  2. Combine all the ingredients to make a healthy salad. You can also use any salad dressing of your choice but I like mine with salt and pepper.
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Hi, I am Jisha, a busy Mom & Wife, author & website developer of Kerala Recipes. All these recipes are inspired from the flavors of Kerala and are being shared from my kitchen to yours.

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