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Sprouted Moong Dal Salad

Try this salad recipe from Martha's niece, Sophie Herbert, for a tasty way to replenish nutrients after yoga or any type of exercise.

  • servings: 4

Ingredients

  • 3/4 cup moong dal
  • 1 medium tomato, chopped
  • 1/4 small red onion or cucumber, chopped
  • 1/4 to 1/2 cup pitted, peeled, and chopped ripe mango
  • 1/4 cup shredded unsweetened coconut (optional)
  • 2 jalapeno chiles, halved, stem and seeds removed, chopped
  • 1 teaspoon chat masala
  • 1 teaspoon coarse salt
  • 1 tablespoon coriander leaves
  • 1 1/2 teaspoons freshly squeezed lemon juice
  • Indian pickles, such as ginger, mango, or lemon
  • Chapati, for serving
  • Ghee, for serving

Directions

  1. Step 1

    Place moong dal in an even layer on a rimmed baking sheet; add enough water just to cover. Let stand in a warm place until sprouted, about 18 hours.

  2. Step 2

    Drain sprouted moong dal and rinse well. Pick out any moong dal that have not sprouted and discard. Add sprouted moong dal to a large bowl, along with tomato, onion or cucumber, mango, coconut, and chiles. Season with chat masala, salt, coriander leaves, and lemon juice. Toss until well combined.

  3. Step 3

    Serve salad with Indian pickles, chapati, and ghee.

Source
The Martha Stewart Show, January 2010