Authentic Mung Bean Salad Recipe – Indian Spiced & Refreshing

Last Updated on 2 months by Neha Deshmukh

Authentic Mung Bean Salad Recipe – Indian Spiced & Refreshing

Hey everyone! If you’re looking for a light, refreshing, and incredibly flavorful snack or side dish, you have to try this mung bean salad. It’s a staple in my family, especially during the warmer months, and honestly, it just feels like a little burst of sunshine in every bite. I first made this when I was trying to incorporate more protein into my diet, and it quickly became a go-to!

Why You’ll Love This Recipe

This isn’t your average salad. It’s packed with protein from the mung beans, a delightful crunch from the fresh veggies, and a zingy, spicy kick from the Indian spices. It’s super easy to make, requires minimal cooking, and is perfect for a quick lunch, a picnic, or even as part of a larger Indian spread. Plus, it’s naturally gluten-free and can easily be made vegan!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 1 cup dried mung beans, soaked overnight and boiled till cooked through (about 170g)
• 1 small onion, finely chopped
• 1 large tomato, finely chopped
• 1 medium seedless cucumber, finely chopped
• A handful of fresh cilantro leaves, finely chopped
• ¼ tsp red chili powder (around 1g)
• ½ tsp cumin powder (around 2.5g)
• 1 tsp chaat masala powder (around 5g)
• 2-3 tbsp fresh lemon juice (around 30-45ml)
• Salt & pepper to taste

Ingredient Notes

Let’s talk ingredients! Mung beans are a powerhouse of nutrition – they’re packed with protein, fiber, and essential vitamins. They’re also really easy to digest, making them a great choice for everyone.

Chaat masala is where the magic happens! It’s a tangy, savory spice blend common in Indian cuisine. The exact blend varies regionally, but usually includes amchur (dried mango powder), black salt, cumin, coriander, ginger, and chili powder. You can find it at most Indian grocery stores, or online. Don’t skip it – it really makes the salad sing!

And please, please use fresh cilantro. It adds such a bright, vibrant flavor. Dried cilantro just doesn’t compare. Trust me on this one!

Step-By-Step Instructions

Okay, let’s get cooking!

1. First things first, make sure your mung beans are ready to go. Soak 1 cup of dried mung beans in plenty of water overnight. The next day, drain them and boil until they’re tender but still hold their shape – about 20-25 minutes. Let them cool completely.
2. While the beans are cooling, let’s prep the veggies. Finely chop your onion, tomato, and cucumber. You want them to be small enough to mix easily with the beans.
3. Now for the fun part! In a large mixing bowl, combine the cooled mung beans with the chopped onion, tomato, and cucumber.
4. Add a generous handful of freshly chopped cilantro. Seriously, don’t skimp on the cilantro!
5. Time for the spices! Sprinkle in the red chili powder, cumin powder, and chaat masala. Then, squeeze in the juice of 2-3 lemons – start with 2 and add more to taste.
6. Season with salt and pepper to your liking.
7. Give everything a good mix, making sure all the ingredients are well combined.
8. Here’s the patience part: let the salad rest for 10-15 minutes. This allows all the flavors to meld together beautifully.

Expert Tips

• Don’t overcook the mung beans! You want them tender, but not mushy.
• Taste as you go! Adjust the lemon juice, chili powder, and salt to your preference.
• For a more vibrant color, add a pinch of turmeric powder.

Variations

• My friend Priya adds grated carrots to hers – it adds a lovely sweetness and extra crunch.
• My family loves adding a little finely chopped green chili for an extra kick.
• If you’re feeling fancy, you can add a sprinkle of pomegranate seeds for a burst of sweetness and color.

Vegan Adaptation

This recipe is already naturally vegan! Just double-check your chaat masala doesn’t contain any sneaky ingredients.

Gluten-Free Adaptation

Good news! This recipe is also naturally gluten-free.

Spice Level Adjustment

• Mild: Reduce the red chili powder to ⅛ tsp or omit it altogether.
• Medium: Stick to the ¼ tsp of red chili powder.
• Hot: Add ½ tsp or more of red chili powder, or include a finely chopped green chili.

Festival Adaptation

This salad is fantastic during festivals like Diwali or Holi! It’s a light and refreshing counterpoint to the richer, heavier dishes often served. It’s also perfect for serving during Navratri, as mung beans are often consumed during fasting periods.

Serving Suggestions

Serve this mung bean salad chilled or at room temperature. It’s delicious on its own as a snack, or as a side dish with roti, rice, or even grilled chicken or fish. It’s also a great addition to a potluck or picnic!

Storage Instructions

You can store leftover mung bean salad in an airtight container in the refrigerator for up to 3 days. The flavors will actually develop even more over time! However, the cucumber might release some water, so it might be a little softer after a few days.

FAQs

What are the health benefits of mung beans?

Mung beans are incredibly nutritious! They’re a great source of protein, fiber, iron, and folate. They’re also low in calories and fat.

Can I use pre-cooked mung beans to save time?

Yes, you can! Just make sure they’re not overly seasoned. You might need to adjust the salt and spices in the recipe accordingly.

What is chaat masala and where can I find it?

Chaat masala is a tangy, savory spice blend used in Indian cuisine. You can find it at most Indian grocery stores or online retailers.

Can this salad be made ahead of time?

Absolutely! In fact, it tastes even better after the flavors have had a chance to meld together. You can make it a few hours ahead of time and store it in the refrigerator.

How can I adjust the tanginess of the salad?

Simply add more or less lemon juice to taste. You can also add a pinch of amchur powder (dried mango powder) for extra tanginess.