Sprouted Moong Salad with Chaat Masala
Why this recipe works
- Ready in minutes: No cooking is needed, so the salad comes together quickly once the vegetables are chopped.
- Fresh crunch: Mung bean sprouts, cucumber and red onion give the salad a crisp texture that contrasts with the juicy tomato.
- Tangy balance: Lemon juice sharpens the salad, while chaat masala adds savoury, lightly spiced depth.
Get the most out of this recipe
Ingredient notes
- Choose crisp sprouts: Use fresh mung bean sprouts that smell clean and feel firm; avoid any that look slimy or tired.
- Chaat masala matters: Chaat masala brings the salad’s signature tangy, savoury flavour, so taste before adding extra salt.
- Drain thoroughly: After rinsing, let the sprouts drain well so the dressing does not become watery.
Make-ahead tips
- Keep it crisp: For the best texture, store the chopped vegetables and sprouts separately from the lemon juice and chaat masala, then toss just before serving.
- Serve lightly chilled: A short chill makes the salad especially refreshing, but it is also good at room temperature.
Texture tips
- Avoid excess liquid: If the salad sits and releases moisture, drain off the liquid and toss again before serving.
- Keep the vegetables distinct: Dice the cucumber and tomato neatly so they stay crisp and do not collapse into the sprouts.
Ingredient swaps
- Use lime instead of lemon: Lime gives a sharper, slightly more floral citrus note while keeping the salad bright.
- Swap coriander for mint: Fresh mint gives the salad a cooler, more refreshing finish.
Equipment you'll need
Ingredients
Instructions
- Rinse the mung bean sprouts well and drain thoroughly. Dice the tomato and cucumber, and finely chop the red onion. Roughly chop the fresh coriander.
- Tip the sprouts into a mixing bowl and add the tomato, cucumber, red onion, and most of the coriander (reserve a little for the top). Squeeze in the lemon juice, then sprinkle over the chaat masala. Add the fine sea salt and black pepper, if using.
- Toss well, then taste and add a little more lemon juice or chaat masala if you like it sharper. Scatter over the reserved coriander. Serve chilled or at room temperature.
Recipe notes
Tips
- For the best texture, drain the sprouts very well so the salad stays crisp rather than watery.
- If you are serving it later, keep the chopped vegetables and sprouts separate, then toss with the lemon juice and chaat masala just before eating.
Substitutions
- Replace Lemon with Lime for a slightly more floral, sharper citrus note.
- Replace Fresh coriander with Fresh mint for a cooler, more refreshing finish.
Storage
- Refrigerate up to 2 days
- Store in an airtight container in the fridge. If it releases liquid, drain it off and toss again before serving; the vegetables will soften slightly over time.
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Recipe overview
- Servings: 2 servings
- Total time: 10min (10min active)
- Difficulty: Easy
- Cuisine: Indian
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