How to make Desi Moong Salad - SK Khazana -
As the name suggests, it is a Desi, flavourful, spicy and full protein packed salad that is delicious and enriched with the goodness of moong.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Whole green grams (sabut moong) (साबुत मूंग), Mustard oil (सरसों का तेल)
Cuisine : Indian
Course : Salads
You can also find more Salads recipes like Chicken Tikka Desi Moong Salad - SK Khazana Roasted Prawn Salad Salad With Pear And Almond
Desi Moong Salad - SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 8-10 hour
Cook time : 0-5 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Desi Moong Salad - SK Khazana Recipe
Whole green grams (sabut moong) 1 cup
Mustard oil 1 tablespoon
Zucchini cut into roundels and halved 1 small
Yellow zucchini cut into roundels and halved 1 small
Sweet corn kernels boiled 1/4 cup
Red capsicum diced 1 small
Yellow capsicum diced 1 small
Green capsicum diced 1 small
Cucumber diced 1 small
Cherry tomatoes halved 5-6
Black olives pitted and halved 5-6
Lettuce leaves 8-10
Dressing
Mustard oil 2 tablespoons
Mustard paste 1 tablespoon
Sugar a pinch
Crushed black peppercorns to taste
Salt to taste
Lemon juice 1 tablespoon
Roasted peanuts crushed 2 tablespoons
White sesame seeds roasted 2 teaspoons
Method
Step 1
Take whole moong and wash it with sufficient water for 2-3 minutes. Soak for 3-4 hours and transfer onto a muslin cloth and set aside for 4-5 hours.
Step 2
Heat mustard oil in a non-stick grill pan and brush it evenly. Add green zucchini, and yellow zucchini and cook till grill marks appear.
Step 3
Transfer the moong in a large bowl, add sweet corn, green capsicum, yellow capsicum, red capsicum, cucumber, cherry tomatoes and black olives and mix well.
Step 4
Roughly chop lettuce leaves and add into the same bowl.
Step 5
For the dressing, add mustard oil in a jar, add mustard paste, sugar, crushed black peppercorns, salt and lemon juice. Place the lid on and shake till well combined.
Step 6
Add the grilled zucchinis in the same bowl and add peanuts and sesame seeds and drizzle ¾ of the dressing on top and toss the salad till well combined.
Step 7
Transfer into a serving bowl and garnish with roasted peanuts and olives. Drizzle the remaining dressing on top.
Step 8
Serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
