Sprouted Mung Bean Salad with Lemon, Chili, and Ginger

Other Xerophagy Published June 11, 2026

Sprouting transforms a dried mung bean into something crisp, sweet, and alive — and it nearly doubles the available protein while making it easier to digest. This salad keeps the sprouts raw, dresses them in lemon, ginger, green chili, and salt, and tosses through diced tomato, cucumber, and red onion for crunch. It's the kind of food street vendors across South Asia sell by the bagful, and it's perfectly suited to a strict day: no oil, no cooking, pure energy.

As written it's a xerophagy dish. On oil days, a spoon of mustard oil or a tempering of cumin in hot oil takes it to another level. For a cooked no-oil day, steam the sprouts five minutes. On fish days, it makes a clean, sharp bed for a few poached shrimp.

FASTING LEVEL: Xerophagy (no oil, raw)
SERVINGS: 4
TIME: 2 days sprouting (unattended) + 15 minutes assembly

INGREDIENTS

- 1 cup (200g) whole dried green mung beans
- 1 large tomato, finely diced
- 1 small cucumber, finely diced
- 1/2 small red onion, finely diced
- 1 green chili, finely minced (or to taste)
- 1 tablespoon finely grated fresh ginger
- Juice of 1-2 lemons (about 1/4 cup)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black salt (kala namak), optional but excellent
- 1/4 cup chopped fresh cilantro
- 2 tablespoons raw peanuts or sunflower seeds (optional, for crunch and protein)

METHOD

1. Soak the mung beans in plenty of cold water for 8 hours. Drain and rinse, then transfer to a colander or sprouting jar. Cover loosely with a cloth and leave at room temperature, rinsing twice a day, for 1 to 2 days until short white tails appear. Longer tails mean sweeter, crunchier sprouts.

2. Rinse the finished sprouts well and drain thoroughly. They are now ready to eat raw.

3. In a large bowl, combine the sprouts, tomato, cucumber, red onion, green chili, and grated ginger.

4. Add the lemon juice, salt, cumin, and black salt if using. Toss thoroughly.

5. Taste and adjust for salt and acid — it should be sharp and lively. Fold in cilantro and peanuts just before serving.

NOTES

- If you are nervous about eating raw sprouts, blanch them for 30 seconds in boiling water and cool — this keeps it oil-free for a fast_without_oil day.
- On oil days, heat 1 tablespoon oil with a teaspoon of cumin seeds until they pop, then pour the tempering over the salad.
- Sprouts keep refrigerated 3-4 days; dress only what you'll eat.
- On fish days, top with chilled poached shrimp for a protein-loaded plate.