Pickled Carrot and Mung Bean Salad

This carrot and mung bean salad is bright and vibrant with the Indian Influenced pickled carrots and red onions.

Portrait close up image of a carrot and mung bean salad with pickled carrot ribbons and red onions on a black plate

Indian Influenced Bean Salad.

This wonderful salad is almost Indian in influence. Heady with spices from the Indian subcontinent brightened up with some light quick pickled carrots and red onions.

Mung beans are a staple of Indian food and we all probably eat them more than we think… You know those bean sprouts you throw into a stir fry?

There is a very reasonable chance that they started off life as a Mung bean.

They are often overlooked as a stand-alone ingredient and mainly used in Dhals.

But they have the most incredible texture and when dressed after being freshly cooked carry flavour really well!

I even fry them up as a crispy topping for my Aloo Gobi Recipe!

Portrait image of a carrot and mung bean salad with pickled carrot ribbons and red onions on a black plate

How Do You Cook Dried Mung Beans?

Mung beans are simple to cook, you just have to soak them for 4-5 hours, you can of course soak for longer.

Then it is just a case of bringing to a boil and simmering for 20 minutes or so.

They do have very little flavour of their own.

They are earthy and have a wonderful texture, but when it comes to flavour don’t expect to have your socks blown off.

What you need to do is add flavour when they are still hot as they then act like a sponge

So drain them and whilst they are piping hot add in your flavours. They will be delicious and they cost pennies to buy.

Portrait image of a carrot and mung bean salad with pickled carrot ribbons on a textured black plate

Recipe Hints and Serving Suggestions.

Like all beans mung beans have a shelf life. So if you are reading this recipe with the vague notion that you have some mung beans you purchased in 2004 that you need to use up then beware!

No matter how you store them once beans are gone they will never cook!

Unfortunately, there is no way to check or test when your beans are knackered.

As a result, I always stick a date when I bought a packet of beans and throw them away 6 months later.

Yes potentially wasteful, but nowhere near as wasteful as soaking the bloody things overnight and then the energy of cooking them.

Yes, boys and girls, I have done this far too often!

As for serving this salad then go to town, it is really versatile. I actually often take it on a picnic because it is fantastic. I have even used it as a topping for a burger.

However, as a side salad, it goes really well with my Indian spiced roast chicken legs.

But if you wanted to keep it meat-free then serve it with the paneer from my panner matar recipe it works wonderfully.

Indian Influenced Mung Bean Salad Recipe

Indian Influenced Mung Bean Salad Recipe

Yield: 2 Servings
Prep Time: 5 minutes
Cook Time: 45 minutes
Soaking Time: 4 hours
Total Time: 4 hours 50 minutes

This mung bean salad is light, bright and zingy in flavour thanks to pickled carrots and red onion. It also gets a hint of the exotic with some fantastic Indian spicing!

Ingredients

  • 150 g Dried Mung Beans
  • 100 g Carrot
  • 50 g Red Onion
  • 50 ml White Wine Vinegar
  • 1 Tbsp Sugar
  • 1 Tsp Fennel Seeds
  • 1/2 Tsp Fenugreek Seeds
  • 1/2 Tsp Sea Salt
  • 1 Bay Leaf
  • 2 Cloves Garlic
  • 1/2 Tsp Dried Chilli Flakes
  • 10 g Coriander
  • 2 Tbsp Olive Oil

Instructions

  1. Soak your mung beans in cold water for at least 4 hours.
  2. Shred the carrots into ribbons with a vegetable peeler and place in a bowl.
  3. Finely slice the red onion and place in a bowl with the carrot.
  4. Place the vinegar, sugar, fennel seeds, fenugreek seeds and 1/4 tsp salt and heat until it comes to a boil.
  5. Pour this mix over the carrots and red onion, mix and allow to cool.
  6. Bring the mung beans to the boil in unsalted water.
  7. Reduce the heat to a simmer, add in the bay leaf and cook for around 20 minutes or until cooked.
  8. Mash the garlic and mix with the olive oil and chili flakes and set aside.
  9. When the mung beans are cooked drain and place in a bowl.
  10. Whilst the mung beans are still hot add the oil and garlic mix and the pickled carrot and red onion.
  11. Mix and add in some of the pickling liquid, do this to your taste
  12. Now add salt to taste remembering that if you are serving this cold you will need more salt than you think you need when warm.
  13. Allow the mung beans to sit and soak up the flavour for 5-10 minutes.
  14. Whilst this is resting chop your coriander and stir through the mung bean salad before serving.
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 465 Total Fat: 16g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 13g Cholesterol: 0mg Sodium: 632mg Carbohydrates: 65g Net Carbohydrates: 0g Fiber: 17g Sugar: 14g Sugar Alcohols: 0g Protein: 20g
Calorific details are provided by a third-party application and are to be used as indicative figures only.

14 thoughts on this Recipe:

    • Yes, it would be fine to eat the day after although the onions and carrots will have a little less of a bite and the flavour profiles may shift a little but still tasty.

      Reply
  1. I’ve never tried mung beans before. This looks like a great recipe to try! I always try to buy my spices in small 1 oz. packages so they don’t gets tale. I also store them in airtight containers so hopefully they hold their freshness longer.

    Reply
    • You must give them a try, I think I mentioned in the post that they are one of a few sources of bean sprouts, but they make a great bean base for a salad and are fab in curries.

      Reply
  2. Such a colourful and tasty looking salad! I definitely need to start putting mung beans in more of my dishes.

    Reply

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