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
