Indian Influenced Mung Bean Salad Recipe

Mung (adzuki or moong) bean salad with Indian flavours & pickled carrot and red onion.

Indian Influenced Mung Bean Salad Recipe

This mung bean salad is light, bright and zingy in flavour thanks to pickled carrots and red onion with more than a helping hand from some delicious Indian-inspired spicing.

Course Side Dish Recipes

Cuisine Anglo Indian

Diet Vegan

Keyword adzuki bean salad, indian mung bean salad, mung bean salad, mung beans salad

Prep Time 5

Cook Time 45

Total Time 50

Servings Servings

Calories 486kcal

Author Brian Jones

Ingredients

150 g Dried Mung Beans ⅔ Cup
1 Bay Leaf
1 Black Cardamom Pod
2 Cloves
1 Cinnamon Stick
1 tablespoon Dried Fenugreek Leaves
2 Small-Medium Carrots 200g total
1 Small Red Onion 75g
125 ml Cider Vinegar ½ Cup
125 ml Water ½ Cup
2 tablespoon Sugar
1½ teaspoon Salt (plus extra to taste)
2 Cloves Garlic
½ teaspoon Dried Chilli Flakes
2 tablespoon Groundnut Oil
1 Handful Fresh Coriander

Instructions

Rinse and drain the mung beans, then place them in a 17-18cm (7") saucepan.
Add the bay leaf, cardamom pod, cloves, cinnamon stick and dried fenugreek leaves to the pan and pour over enough water to cover the mung beans by around 50mm (2"). Place the pan on a high heat, bring the water to a boil, then reduce to a simmer and cook the mung beans for 28-35 minutes or until they are tender.
Top and tail the carrots, then cut them into thin ribbons, and then place them in a bowl.

A vegetable peeler is the best tool for this job

Top and tail the red onion, cut it in half, peel it and then slice it as thinly as you can and add it to the carrots.
Pour the vinegar, water, sugar and 1½ teaspoons salt into a 15cm (6") saucepan over a high heat and cook it until it comes to a boil, stirring to ensure that the sugar and salt dissolve. Pour this mix over the carrots and red onion, mix and allow it to cool.
Peel and mash the garlic cloves to a paste and place them in a small mixing bowl.
Add the dried chilli flakes and the groundnut oil, mix and set aside.
When the mung beans are cooked, drain them, remove the cloves, cardamom pod, bay leaf and cinnamon stick and transfer them to a large mixing bowl.
Whilst the mung beans are still hot, add the oil and garlic mix and the pickled carrot and red onion. Do not add the pickling liquid yet!
Mix and have a taste, then add in some of the pickling liquid (to taste) and salt if required.

I usually use around 3-4 tablespoons of the pickling liquid.

Allow the mung beans to sit and soak up the flavour for at least 5-10 minutes.
Just before serving chop up some coriander and stir it through the salad.

Nutrition