This bright and flavorful Indian-inspired Mung Bean Salad with pickled carrots and red onions is a feast for the taste buds. Fragrant with cardamom, cloves, cinnamon, fennel seeds, fenugreek, and garlic, this luscious salad is best served chilled, allowing time for the flavors to meld. Enjoy this filling and healthy salad for lunch or as a side for dinner. The recipe is vegan, vegetarian, and gluten-free.
Start with the mung beans. Soak the beans in cold water for at least 4 hours at room temperature or overnight in the fridge. Cook the beans along with the spices until they are tender. Meanwhile, marinate the carrots and onions. Next, prepare the dressing for the beans by whisking together the olive oil, minced garlic, and chili flakes. Once the beans are done, drain them and remove the aromatics. While the mung beans are still hot, add in the dressing and toss to coat. Allow the beans to cool, then toss in the pickled carrots and onions, adding some of the pickling liquid to taste. Let sit for at least 15 minutes, then stir in the chopped parsley, taste and adjust for salt if needed. Serve warm or chilled, and enjoy!
To make the Mung Bean Salad, you will need the following ingredients:
In a saucepan, combine ½ cup white wine vinegar, ½ cup water, 1 tablespoon sugar, 1 teaspoon fennel seeds, 1 tablespoon fenugreek seeds, and 1 teaspoon salt and bring to a boil.
In a medium bowl, place the carrot ribbons and thinly sliced onions. Pour the hot marinade over. Toss to cover and set aside to cool.
Meanwhile, bring the soaked mung beans to a boil in unsalted water. Reduce the heat to a simmer and add in 2 bay leaves, 6 cardamom pods, 2 cloves, and a cinnamon stick. Cook for about 20 minutes or until cooked.
In a small bowl, stir together 2 minced garlic cloves, ½ teaspoon dried chili flakes, and 2 tablespoons olive oil and set aside.
Drain the cooked mung beans and remove the aromatics. Pour the prepared dressing over and stir to coat. Let sit for at least 10 minutes.
Stir in the pickled carrots and red onions, adding some of the pickling liquid to taste. Let sit for at least 15 minutes.
Season with salt to taste and stir in ¼ cup chopped parsley.
Serve and enjoy!
This luscious Mung Bean Salad is a treat year-round. Pickled carrots and red onions and traditional Indian spices make this side dish one that will tempt your taste buds. Made it? Let us know! Tag @cookmerecipes on Instagram and hashtag it #cookmerecipes
Superb salad! I loved how simple it was to make, perfect for lunch after workouts.
Tasty, easy, loved.
OMG, this Mung Bean Salad is lit! Made it for my picnic and everyone was raving! So fresh and delish! Def addin it to my favorites!
Super tasty! Made it for my lunch and added some extra spice. So refreshing for summer days!
Superb dish! Amazing.
Delicious! Made this salad and it was fresh and packed with flavor. I served it at a small gathering, and everyone loved it! A perfect, easy recipe.
Amazing!
This salad bursts! I made it for a picnic with friends and we all loved it. The spices were amazing! Every bite made me feel so happy and summer-y! Definetly will make again.
Delicious and easy. I made this salad for my husband's birthday and we loved every bite. The spices brought back memories of my childhood.
This Mung Bean Salad is simplemente delicious! My wife and I made it for our Sunday lunch and we were blown away. The flavors are so bright and fresh.
Great mung salad
I was blown away by this Mung Bean Salad! It’s super easy to make and packed with flavor. I made it for a family picnic last weekend, and everyone loved it. My kids even asked for seconds, which is saying something! I will deffinitely be making this again.
Wow! This Mung Bean Salad blew my family away. We had it for our picnics, and it was a hit! The flavors are so vibrant, and it’s easy to make. My kids even loved it, which is saying a lot! Highly recommend this healthy dish for any meal!
This salad rocks! Made it for fam!
Amazing! I made this salad for my family barbecue, and everyone loved it! The flavors were so vibrant and fresh. It reminded me of summer picnics with my mom. The pickled carrots really made it special. Thanks for this delicious recipe!
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