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Mung Bean Salad

Mung Bean Salad

Name: Mung Bean Salad
Prep time: 26 min
Cook time: 30 min
Total time: 56 min
Yield: 2
Cuisine: Indian
Ingredients: White wine vinegar ½ cup; Water ½ cup; Sugar 1 tbsp; Fennel seeds 1 tsp; Fenugreek seeds 1 tbsp; Sea salt 1 ½ tsp; Mung beans ⅔ cup; Bay leaf 1; Cardamom pods 6; Cloves 2; Cinnamon stick 1; Carrots 2; Red onion ⅓ cup; Garlic 2 cloves; Chili flakes ½ tsp; Olive oil 2 tbsp; Parsley ¼ cup

with pickled carrots

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56m
Serves 2
Easy
(1)

Ingredients

	½ cup White wine vinegar 125 ml
	½ cup Water
	1 tbsp Sugar
	1 tsp Fennel seeds
	1 tbsp Fenugreek seeds
	1 ½ tsp Sea salt divided
	⅔ cup Mung beans 50 g dried, soaked for at least 4 hours in cold water
	1 Bay leaf
	6 Cardamom pods
	2 Cloves
	1 Cinnamon stick
	2 Carrots medium, shaved into ribbons with a vegetable peeler
	⅓ cup Red onion 50 g, finely sliced
	2 cloves Garlic minced
	½ tsp Chili flakes
	2 tbsp Olive oil
	¼ cup Parsley or cilantro leaves, chopped

Nutritional information

465

Calories

16g

Fat

65g

Carbohydrates

20g

Protein

0mg

Cholesterol

632mg

Sodium

Cuisine:

Indian Recipes

Ingredients

½ cup White wine vinegar
125 ml
½ cup Water
1 tbsp Sugar
1 tsp Fennel seeds
1 tbsp Fenugreek seeds
1 ½ tsp Sea salt
divided
⅔ cup Mung beans
50 g dried, soaked for at least 4 hours in cold water
1 Bay leaf
6 Cardamom pods
2 Cloves
1 Cinnamon stick
2 Carrots
medium, shaved into ribbons with a vegetable peeler
⅓ cup Red onion
50 g, finely sliced
2 cloves Garlic
minced
½ tsp Chili flakes
2 tbsp Olive oil
¼ cup Parsley
or cilantro leaves, chopped

Mung Bean Salad

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:

Steps to make Mung Bean Salad

1	Prepare marinade	5
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.
2	Marinate carrots and red onions	30
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.
3	Cook mung beans	25
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.
4	Make dressing	1
In a small bowl, stir together 2 minced garlic cloves, ½ teaspoon dried chili flakes, and 2 tablespoons olive oil and set aside.
5	Dress mung beans	10
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.
6	Add pickled carrots and onions	15
Stir in the pickled carrots and red onions, adding some of the pickling liquid to taste. Let sit for at least 15 minutes.
7	Add parsley	1
Season with salt to taste and stir in ¼ cup chopped parsley.
8	Serve
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

Bethany Lim

Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.