Ingredients:
- 1 cup whole moong beans (green gram) – soaked overnight and boiled
- 1 medium onion – finely chopped
- 1 medium tomato – finely chopped
- 1 small cucumber – diced
- 1 green chili – finely chopped (optional, for spice)
- 2 tbsp coriander leaves – finely chopped
- Juice of 1 lemon
- 1 tsp roasted cumin powder
- 1/2 tsp chaat masala (optional)
- Salt – to taste
- Black pepper powder – to taste
- 1 tsp mustard oil or olive oil
Instructions:
Soak and cook moong beans:
- Rinse and soak the moong beans overnight (8–10 hours).
- Boil them until soft but not mushy. Drain and let them cool.
Prepare the salad:
- In a large mixing bowl, add the boiled moong beans.
Add the veggies:
- Mix in the chopped onion, tomato, cucumber, green chili, and coriander leaves.
Season the salad:
- Sprinkle salt, black pepper, roasted cumin powder, and chaat masala for tanginess.
- Squeeze fresh lemon juice over the salad.
Finish with oil:
- Drizzle mustard oil or olive oil for an added layer of flavor.
Toss and serve:
- Gently toss everything until well combined.
- Serve fresh as a high-protein meal or snack.
Why It’s High Protein:
- Moong beans are an excellent source of plant-based protein, packed with fiber and essential nutrients.
- A perfect light yet filling salad for vegetarians!
Enjoy this refreshing and nutritious moong bean salad!
