This carrot and mung bean salad is bright and vibrant with the Indian Influenced pickled carrots and red onions.
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!
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.
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.
- 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
- Soak your mung beans in cold water for at least 4 hours.
- Shred the carrots into ribbons with a vegetable peeler and place in a bowl.
- Finely slice the red onion and place in a bowl with the carrot.
- Place the vinegar, sugar, fennel seeds, fenugreek seeds and 1/4 tsp salt and heat until it comes to a boil.
- Pour this mix over the carrots and red onion, mix and allow to cool.
- Bring the mung beans to the boil in unsalted water.
- Reduce the heat to a simmer, add in the bay leaf and cook for around 20 minutes or until cooked.
- Mash the garlic and mix with the olive oil and chili flakes and set aside.
- When the mung beans are cooked drain and place in a bowl.
- Whilst the mung beans are still hot add the oil and garlic mix and the pickled carrot and red onion.
- Mix and add in some of the pickling liquid, do this to your taste
- 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.
- Allow the mung beans to sit and soak up the flavour for 5-10 minutes.
- 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: 465Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 632mgCarbohydrates: 65gFiber: 17gSugar: 14gProtein: 20g