Protein Packed Moong Bean Sprouts Salad With a Spicy Indonesian Twist

Protein-packed mung bean sprouts salad with a spicy Indonesian twist; Dress up this healthy and simple sprouts salad with a fiery coconut dressing along with onions and tomatoes. Freshly grated coconut mixed with a traditional Indonesian chilli paste, known as sambal, gives an extra zing and bite to the salad.

Ingredients

For the salad

  • 2 cups sprouted moong beans
  • 1 medium sized onion, finely chopped
  • 1 medium sized tomato, seeded and finely chopped
  • 2 green chillies, finely chopped
  • 1 tablespoon lemon juice or as needed
  • 1 tablespoon minced coriander leaves, for garnish
  • Salt to taste
  • 2 tablespoons roasted peanuts, optional

Spicy coconut topping

  • 1 tablespoons oil
  • 15 – 20 chillies, preferably fresh red chillies / Thai red chillies 
  • 5 shallots / small onions
  • 2 cloves garlic
  • 1 large tomato seeded
  • 2 teaspoon jaggery or palm sugar 
  • 1/2 teaspoon salt or to taste
  • 1 teaspoon lime juice
  • 3 to 4 tablespoons grated coconut

Instructions

For Sambal

  • If you are using dry chillies, boil them in rolling hot water for about 10 minutes or until they are soft. 
  • Blend shallots, chillies, garlic and tomato in a mixer until it is fine and smooth. Preheat a skillet with cooking oil and add the paste. Stir fry until fragrant, for about 5 minutes. 
  • Add sugar and salt and continue to cook until the mixture is dry. Switch off the flame and let it cool.
  • You can make this ahead and store it in an airtight container in the refrigerator. 

For the coconut topping: 

  • Add the grated coconut and as much sambal as per your spice preference. 

For the salad

  • Boil the moong sprouts in salted water for about 2 minutes. Drain and keep it aside. 
  • Mix the chopped onions, tomatoes, green chillies and sprouts in a large mixing bowl. Add salt, coriander leaves, lime juice and mix well. Taste and adjust the seasonings if required.
  • Just before serving, add 2 to 3 tablespoons of the spicy coconut dressing and serve immediately. 

Note:

  • Make the spice paste ahead and store it in an airtight container in the refrigerator. You can use this as a condiment or seasoning in a variety of dishes.
  • Add the coconut just before serving as it might get spoiled if left outside for too long.

By Nisha Ramesh

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