Elevate Your Salads with Indian Flair

Indian cuisine offers a wide variety of ingredients and flavors that can transform your everyday salads into vibrant, aromatic, nutritious, and delicious meals! With a few typical Indian ingredients like sprouted moong/mung beans and the popular chaat masala (a spice blend with characteristic tangy flavors used in street food and snacks), I’ve crafted a sensational salad: my Sprouted Moong Beans Salad with Chaat Masala Vinaigrette. Get ready to elevate your salad game with fresh ingredients and vibrant flavors that will leave you feeling energized and satisfied.

The star of my salad: moong/mung beans

Growing up, I enjoyed a variety of beans like moth beans, field/hyacinth beans, kidney beans, chickpeas, etc.. My favorite ones have always been the small, dark green, oval-shaped moong/mung bean. Moong/mung beans can be purchased whole or split and hulled. They possess a delicate, slightly sweet flavor and come in various colors, ranging from green to yellow and even red.

I often prepare my mom’s traditional recipe, Moogachi Amti. Its a stew made by simmering the cooked whole moong/mung beans in a sweet, spicy broth made with Maharashtrian kala/goda masala and jaggery. This dish, pairs well with basmati rice or roti (Indian bread). It makes for a delicious, nourishing meal that is light yet hearty and relatively easy to digest.

Delicious and Nutritious Sprouted beans

Sprouted moong/mung or any other kind of beans are not only delicious but also incredibly nutritious! The more you eat, the more you benefit from its precious plant protein and essential fiber. These tiny legumes are packed with an array of health benefits, especially when sprouted. I simply sprout the beans at home over 3-4 days, using my sprouter kit. It is a handy kitchen tool that makes the whole process easy and fuss-free. Here’s a video demonstrating how to sprout moth beans, which can also be used for sprouting green moong/mung beans.

Sprouting unlocks enzymes within the beans, increasing their nutritional value in terms of vitamins, minerals, and antioxidants. Sprouted beans are rich in dietary fiber, making them easier to digest and helping regulate blood sugar levels. They are an excellent source of plant-based protein, making them a valuable addition to vegetarian and vegan diets. Furthermore, sprouted mung beans are lower in calories and higher in essential nutrients compared to their unsprouted counterparts.

Incorporating sprouted beans into your diet is pretty easy and very versatile. Their mild flavor and tender texture make them a perfect choice for promoting overall health and well-being through good food choices. They can be enjoyed cooked in a variety of dishes, from stews to stir-fries or raw in salads, like in my unique Sprouted Moong Beans Salad with Chaat Masala Vinaigrette!

Sprouted Moong Beans Salad with Chaat Masala Vinaigrette

There’s so much goodness packed into sprouted moong/mung or any other kind of beans that they can transform your salads into wholesome, satisfying, nutritious and absolutely delicious meals! I love to eat them raw and came up with this sensational salad to showcase the humble yet mighty sprouted moong/mung beans.

What makes my salad unique is my home made Chaat Masala Vinaigrette! While at cooking school, I learned how to make the classic vinaigrette, in which oil and lemon juice or vinegar are emulsified with the use of mustard. The emulsified sauce can then be seasoned with salt, pepper and other spices, dried or fresh herbs, shallots, capers or even grated cheese like Parmesan or crumbled feta /goat cheese to create your kind of salad dressing.

Using the technique I learned at school, I crafted the Chaat Masala vinaigrette, which pairs perfectly with the moong/mung bean salad! My salad is inspired by the popular sprouts bhel, a beloved Indian street food snack made with sprouted beans (such as moong/mung or moth beans), puffed rice (known as murmura or mamra), and chopped vegetables like cucumber, tomatoes, etc. It’s seasoned with various spices like chaat masala, ground cumin, ground coriander, etc. Drawing from the flavors of sprouts bhel, I infused my homemade vinaigrette with ground cumin, coriander, and chaat masala.

I simply whisk the vinaigrette in a bowl or shake it in a mason jar and pour it over the sprouted mung beans laid on a bed of mixed greens along with sliced cucumbers, radishes, shredded carrots and grape tomatoes. I also incorporate thawed frozen peas/ edamame beans, roasted or spiced nuts and seeds or whatever I have handy in my refrigerator/freezer.

This salad is a perfect combination of textures and flavors. It comes together fairly quickly and easily, elevating your dining experience and leaving you feeling nourished and satisfied. I’ve linked a short video below that I put together for you. You can follow and easily whip up this signature concoction in your own kitchen.

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Sprouted Moong Beans Salad with Chaat Masala Vinaigrette

  • Author: Vasanti
  • Yield: 2 servings 1x


A salad featuring sprouted mung beans and a homemade vinaigrette spiced with the Indian chaat masala.


Units Scale
  • 1 bag (about 5 oz) mixed greens or any other kind of lettuce
  • 1 cup sprouted green moong beans (see FAQs & Notes + Variations)
  • 12 Persian cucumbers, diced
  • 1 cup cherry/grape tomatoes, halved
  • 34 red radishes, sliced or quartered
  • 1 cup carrots, diced or shredded

The Vinaigrette 

  • 12 tbsp lemon juice (about medium juicy lemon)
  • 1 tbsp mustard (ground wholegrain or Dijon)
  • about 1/4 cup extra virgin olive oil oil or extra virgin olive oil
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 tsp Chaat Masala (see Variations)
  • fresh ground black pepper
  • salt, as needed (the Chaat Masala has salt/black salt, so use accordingly)


Preparing the Vinaigrette

  • In a small bowl, whisk the lemon juice with the mustard until the mustard has dissolved.
  • Slowly, in a thin stream, add the oil whisking constantly until the oil is completely incorporated.
  • Season with ground cumin, coriander, Chaat masala and fresh ground black pepper and whisk a little bit to mix well.
  • Adjust seasonings by adding salt if needed (see FAQs & Notes for more information).

Assembling the Salad

  • Just before serving, add the sprouted moong/mung beans with sliced cucumber, cherry/grape tomatoes, sliced red radishes and shredded carrots over a bed of the mixed greens.
  • Drizzle the vinaigrette over, being careful not to add too much.
  • Adjust seasonings with salt and pepper and toss gently. The ingredients should be lightly coated.

Keywords: No-cook Recipes

Step-by-Step Details

Recipe FAQ’s and Notes

Don't have time to sprout the beans?

Many Indian grocery store sell freshly sprouted beans that you can buy and save time. You’ll also find frozen sprouted beans in the Indian stores. Those work very well for stews or stir-fries but unfortunately, will not work well for the salad.

Where can I find Chaat Masala?

Chaat Masala is easily available in Indian grocery stores or online on Amazon

Recipe Variations

Substitute sprouted moong/mung beans with sprouted moth beans, lentils, black chickpeas (kala chana) etc.

Add any other vegetables that you may have on hand like diced bell peppers, frozen thawed peas, edamame beans, etc.

Add roasted or spiced nuts like peanuts, cashews, etc. and/or seeds like pumpkin, sunflower etc.

Substitute chaat masala with garam masala for a pleasantly warm flavor.

Happy cooking

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Hi I’m Vasanti
…and I ❤️cooking ‘n clicking!!
I share a modern take on Indian cuisine made using nontraditional techniques and ingredients, while staying true to its authenticity. You’ll also find classic recipes from my beloved Maharashtrian culture and heritage.


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