Sprouting Mung Bean Salad
Ity Tiwari runs Indian Cookery Courses at her home in Wallisellen just north of Zurich. Relaxed and informative the classes are fun to join and you learn so much too! We were lucky enough to be invited to one of them and this is the recipe which Carmen prepared that evening.
This salad is made from sprouting mung beans. Ity grows these at home herself, but if you don’t want to grow your own, you can easily buy them at a health shop or an Indian grocery. If you want to grow your own – see here.
The Recipe is for 4 people
200g Mung bean sprouts (cook in 1/2 cup of water with 1 teaspoon salt and 1/ teaspoon cumin)
1/2 cucumber peeled and diced
1 medium potato peeled, cooked and diced
4 cherry tomatoes quartered
1/2 green chilli, deseeded and chopped finely
1 tablespoon fresh coriander chopped
1 teaspoon of grated fresh ginger
1 tesponoon salt
1 pinch rock salt
1 tablespoon / 1 portion Asafoetida (also known as hing & available from Indian supermarkets)
1/2 tsp red chilli powder
1 tsp Chaat masala
Juice of one lime
- Place mung bean sprouts in a pan of water with salt, turmeric and boil for 4-5 minutes. Drain through a sieve and leave to cool.
- Cut all the vegetables and place in a large bowl
- Add the cooled mung bean sprouts to the bowl
- Add all the herbs and spices and lime juice and mix well.
- Serve cold as a salad or side dish. It can also be used as a filling to be served with Pita bread or with falafel. This salad is great for Summer parties and picnics.
Creativ-ity Indian Cooking Courses
Tel: +41 78 721 1946
If you would like to take part in one of Ity’s Cookery Classes, find out more here.