Moong Sprouts And Pomegranate Salad

This summer, we are totally in love in salads. As I said earlier here, I am enjoying coming up with a variety of salads. It is helping us cook less (and, thus, escape the heat of the kitchen), and eat less too. And, what’s more, these salads are delicious and healthy, too.

I was one of those people who would think that salads are boring, that they are meant to be eaten only when you are dieting. The recent research I have been doing (to come up with a different type of salad every now and then!) has been proving me completely wrong, and am I happy about it! I have been amazed by the hundreds of delectable salads and salad dressings that one can easily make in an Indian kitchen. Many of them are zero-oil recipes, too. What more can one want?

The latest salad that I tried my hands out on was a no-cook Moong Sprouts And Pomegranate Salad, one that everyone in our family loved to bits. The moong sprouts add a lovely crunch to the salad, and the dressing and pomegranate give it a gorgeous flavour. It looks so very beautiful, too, this salad. It is packed with flavour and nutrition (with the moong sprouts!), and is fat-free, considering there is no oil that goes into it.

DSC08074

Here is how I made the salad:

Ingredients (serves 2):

About 3/4 cup of moong sprouts, raw

1 cup of pomegranate arils

Salt, to taste

2 green chillies, very, very finely chopped, so that you do not get bits of them while you eat the salad

3 tablespoons honey, or to taste

Juice of 1 lemon

A small bunch of coriander leaves, very finely chopped

A 1-inch piece of ginger, peeled and chopped very, very finely

Method:

  1. Mix everything well, in a large mixing bowl.
  2. Let the salad stand for 10 minutes, for the flavours to mix well with each other.
  3. Serve immediately.

Note:

If you aren’t too fond of raw moong sprouts, you could blanch them a bit in boiling water, with a little salt. This will make them semi-cooked, and the sprouts will not have that raw taste to them, yet retain their crunch. Drain out the water, let the sprouts cool and then add them to the salad. Make sure you do not overcook the sprouts, though.

Do you like the sound of this salad? Do try it out at home, some time!

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Here are some other salads we have enjoyed this summer:

Thai green mango and moong sprouts salad

Thai raw mango and onion salad

Thai green papaya salad

Maharashtrian beetroot-onion raita

 

 

 

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10 thoughts on “Moong Sprouts And Pomegranate Salad

    1. @Perspectivesandprejudices

      Post about your salad experiments, no? Would love to read!

      Uh, oh! Not getting pomegranate is sad. You can try this with pineapple chunks, instead, I think. Should be good. 🙂

      Like

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