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.

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Desi Moong Salad - SK Khazana

Main Ingredients Whole green grams (sabut moong), Mustard oil
Cuisine Indian
Course Salads
Prep Time 8-10 hour
Cook time 0-5 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Desi Moong Salad - SK Khazana

  • 1 cup Whole green grams (sabut moong)
  • 1 tablespoon Mustard oil
  • 1 small Zucchini cut into roundels and halved
  • 1 small Yellow zucchini cut into roundels and halved
  • 1/4 cup Sweet corn kernels boiled
  • 1 small Red capsicum diced
  • 1 small Yellow capsicum diced
  • 1 small Green capsicum diced
  • 1 small Cucumber diced
  • 5-6 Cherry tomatoes halved
  • 5-6 Black olives pitted and halved
  • 8-10 Lettuce leaves
  • Dressing
  • 2 tablespoons Mustard oil
  • 1 tablespoon Mustard paste
  • a pinch Sugar
  • to taste Crushed black peppercorns
  • to taste Salt
  • 1 tablespoon Lemon juice
  • 2 tablespoons Roasted peanuts crushed
  • 2 teaspoons White sesame seeds roasted


  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.
  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.
  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.
  4. Roughly chop lettuce leaves and add into the same bowl.
  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.
  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.
  7. Transfer into a serving bowl and garnish with roasted peanuts and olives. Drizzle the remaining dressing on top.
  8. Serve immediately.