- In a large mixing bowl, combine sprouted green gram, grated carrot, grated beetroot (optional), finely chopped onion, chopped cabbage, pomegranate seeds, guava pieces, and chopped coriander leaves.
- Drizzle lime juice over the mixture, sprinkle pepper powder and salt, and toss gently until evenly coated. Serve immediately or pack for lunch.
- Calories:250 kcal25%
- Energy:1046 kJ22%
- Protein:10 g28%
- Carbohydrates:40 mg40%
- Sugar:15 mg8%
- Salt:200 g25%
- Fat:5 g20%
Last Updated on 2 months by Neha Deshmukh
Sprouted Green Gram Salad Recipe – Carrot, Beetroot & Guava Delight
Introduction
Oh, this salad! It’s one of those recipes that just feels good. Light, refreshing, and packed with goodness. I first made this when I was looking for a quick, healthy lunch option, and it’s become a regular in my kitchen ever since. It’s perfect for a warm day, a light meal, or even a colourful addition to a potluck. Trust me, you’ll love how easy and delicious this sprouted green gram salad is!
Why You’ll Love This Recipe
This isn’t just any salad. It’s a vibrant mix of textures and flavours – the crunch of carrots and cabbage, the sweetness of guava, and the tang of lime. Plus, sprouted green gram is a nutritional powerhouse! It’s quick to put together, requires no cooking, and is incredibly versatile. Honestly, what’s not to love?
Ingredients
Here’s what you’ll need to whip up this delightful salad:
- 1 handful Sprouted green gram (about 100g)
- 1 grated carrot (about 50g)
- ½ grated beetroot (about 50g) – optional, but adds a beautiful colour!
- ½ chopped big onion (about 50g)
- Few chopped cabbage leaves (about 20g)
- 1 handful pomegranate seeds (about 30g)
- ½ chopped guava (about 80g)
- A few coriander leaves, chopped (about 10g)
- Few drops lime juice (about 1 tsp)
- ½ tsp pepper powder
- Salt, as needed
Ingredient Notes
Let’s talk ingredients! A few little tips from my kitchen to yours:
Sprouted Green Gram: Health Benefits & Selection
Sprouted green gram (moong) is a fantastic source of protein and fibre. It’s easier to digest than regular lentils and is brimming with vitamins. You can easily sprout them at home – it just takes a little planning! Look for firm, plump sprouts with a slightly sweet smell.
Beetroot: Regional Varieties & Nutritional Value
Beetroot adds a lovely earthy sweetness and a gorgeous colour. In India, you’ll find different varieties – from the deep red ones to golden beets. They’re all packed with antioxidants and are great for your health. Don’t worry if you’re not a beetroot fan, you can definitely leave it out!
Guava: Choosing the Right Ripeness
Guava should be slightly soft to the touch, but not mushy. A fragrant aroma is a good sign too. I prefer the pink-fleshed guava for its sweetness, but any variety will work beautifully.
Lime Juice: Fresh vs. Bottled – What’s Best?
Freshly squeezed lime juice is always best! It has a brighter, more vibrant flavour. But if you’re in a pinch, bottled lime juice will do. Just be sure to check the label and choose one without any added sugar.
Step-By-Step Instructions
Alright, let’s get cooking (well, assembling!). It’s super simple:
- In a large mixing bowl, add the sprouted green gram, grated carrot, and beetroot (if using).
- Next, toss in the chopped onion and cabbage leaves.
- Now for the fruity goodness! Add the pomegranate seeds and chopped guava.
- Sprinkle in the chopped coriander leaves for a fresh, herbaceous note.
- Drizzle with a few drops of lime juice.
- Season with pepper powder and salt.
- Gently toss everything together until it’s evenly coated. Be careful not to overmix!
- Serve immediately, or pack it up for a delicious and healthy lunch.
Expert Tips
- Don’t soak the salad in lime juice for too long, or it will become soggy.
- For a more intense flavour, lightly massage the lime juice into the salad.
- If you’re prepping ahead, keep the ingredients separate and combine them just before serving.
Variations
This salad is a blank canvas for your creativity! Here are a few ideas:
Vegan Adaptation
This recipe is naturally vegan! No changes needed.
Gluten-Free Confirmation
Absolutely gluten-free! Enjoy without worry.
Spice Level Adjustment (Adding Green Chilies)
My friend, Priya, loves a little kick, so she always adds a finely chopped green chili to her salad. Feel free to do the same if you like things spicy!
Festival Adaptation (Adding Sev for a Snack)
During festivals, my family loves to add a sprinkle of sev (crispy chickpea noodles) for a crunchy, savoury snack. It’s a fun twist!
Serving Suggestions
This salad is fantastic on its own as a light lunch or snack. It also pairs beautifully with roti or paratha. You can even serve it as a side dish with your favourite Indian meal.
Storage Instructions
This salad is best enjoyed fresh. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 24 hours. Keep in mind that the salad may become slightly soggy over time.
FAQs
What are the benefits of sprouted green gram?
Sprouted green gram is incredibly nutritious! It’s a great source of protein, fibre, vitamins, and minerals. Sprouting also makes it easier to digest.
Can I use other fruits in this salad?
Absolutely! Feel free to experiment with other fruits like apples, oranges, or grapes.
How long can I store this salad?
It’s best enjoyed fresh, but leftovers can be stored in the fridge for up to 24 hours.
Is beetroot necessary for this recipe?
No, beetroot is optional. If you don’t like it, simply leave it out.
Can I add other vegetables like cucumber or tomatoes?
Definitely! Cucumber and tomatoes would be lovely additions. Just make sure to chop them into small pieces.
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
