Fresh Veggies & Sprouted Moong Bean Salad

Last Saturday, May 13th, customers enjoyed a live demonstration by a local dietitian and Ayurvedic practitioner, Sapna Punjabi-Gupta.

To follow Sapna and learn more:

Instagram: @Be.Spiced
Facebook: @Naivedhya


Here’s the recipe:

Sapna’s Spring Sprouted Moong Bean Salad

According to Ayurveda, Moong beans are sweet and astringent in taste and have a cooling potency. It is considered very easy to digest, especially if prepared with digestive spices and herbs. They are pacifying to the body and mind and considered the most balancing legume for all doshas (body constitutions).


Makes 4 servings


2 cups sprouted moong beans (½ cup raw moong beans yields approximately 2 cups sprouts)

1 cup chopped seedless cucumber

1 cup chopped carrots

1 cup sweet bell pepper (any color)

½ cup dried cranberries

1 teaspoon turmeric powder

Salad Dressing

Juice of 1 lime

1 tablespoon extra-virgin olive oil

2 teaspoon raw local honey

1 teaspoon Naivedhya Chaat Masala

½ teaspoon Naivedhya Garam Masala

½ cup fresh cilantro leaves – roughly chopped

½ cup fresh mint leaves – roughly chopped

½ cup of sliced almonds, OR pumpkin seeds OR sunflower seeds OR hemp seeds for garnish (optional)

* Learn how to sprout moong beans from Sapna

  1. Take the *sprouted moong beans and blanch them in boiling water (add salt and turmeric to the boiling water) for a couple of minutes.
  2. Let the beans cool down and then mix all the other ingredients in a big mixing bowl.
  3. In another bowl, whisk all the ingredients for salad dressing including fresh herbs and pour over the sprouts salad. Mix well.
  4. Add ½ a cup of nut OR seeds of your choice for garnish. Serve at room temperature or chill for an hour before serving.
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