Sprouted Moong Bean Raita

Recipe by
Total Time:
24.5 hours
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Course: Salad Recipe
Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Easy

Take a look at more Salad Recipes. You may also want to try Avacado, Red Pepper and Olive Salad, Easy Waldorf Salad, Pepper and Rice Salad , Carrot and Orange Salad

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  • 3/4 cup - Whole Moong
  • 2 - Medium tomatoes chopped
  • 1 - Medium onion chopped fine
  • 1/2 cup - Grated carrot
  • 3/4 cups - Plain Yogurt
  • 1 tsp - Mustard seeds
  • 1 tsp - Cumin seeds
  • 2 - Small or medium green chillies
  • 1.5 tbsp - Oil
  • 1/4 tsp - Turmeric
  • pinch of asafoetida

How to Make Sprouted Moong Bean Raita

  • Soak moong beans overnight in about 4 cups of water. Drain this the next day but reserve the water (it's very nutritious).
  • Wrap the beans in a fine-weave cheese cloth, sprinkle water on it and keep it aside for about 24 hours. The next day they should have sprouted.
  • Cook the beans in (reserved) water with a little salt to taste and 1/4 tsp turmeric powder.
  • Cook till tender, but take care not to overcook.
  • Whip yogurt, add chopped tomatoes, onions and grated carrot.
  • In a small saucepan, heat oil for about a minute on medium and add the mustard seeds.
  • Cover immediately and reduce heat.
  • When the mustard seeds begin to crackle, add cumin and asafoetida and chopped green chillies. The cumin will crackle a bit.
  • Turn off heat. Pour this seasoning into the mixed yogurt/tomato.
  • Add the cooked moong beans, salt to taste and garnish with finely chopped cilantro leaves.