Herbed Moong Sprouts & Lobia Warm Salad
This Herbed Moong Sprouts & Lobia Warm Salad is a nutritious and hearty mix of moong sprouts and black-eyed peas (lobia), tossed with fresh herbs and simple spices. It's a protein-packed dish that works perfectly as a light meal or side dish. The warm preparation brings out the natural flavors of the legumes, while the herbs add a burst of freshness.
Nutrition Facts
Per serving
Energy
105 kcal
Protein
6 g
Carbs
17 g
Fat
2 g
Fiber
5 g
Ingredients
Chopped Tomato
0.25 cup (50g)
Chopped Onion
0.5 small cup (50g)
Fresh Parsley (chopped)
2 tbsp (10g)
lemon juice
1 tbsp (15g)
Lobia (Black Eyed Peas)
0.5 small cup (50g)
Common Salt
0.5 tsp (3g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Black Pepper
1 tsp (2g)
Clove Garlic, Minced
1 tsp (5g)
Olive Oil
1 tsp (5g)
Green gram, whole
0.25 cup (50g)
Cumin seeds
0.5 tsp (2.5g)
Instructions
Preparation
For Lobia: Soak the black-eyed peas (lobia) in water for overnight. Pressure cook or boil them until they are soft but not mushy. Drain any excess water.
For green moong Sprouts: Prepare the moong sprouts by soaking whole green moong overnight and allowing them to sprout for 1-2 days. Wash them thoroughly before use.
Cooking Steps
Heat oil in a skillet or non-stick pan over medium heat.
Add cumin seeds and let them sizzle for 10-15 seconds.
Add minced garlic and sauté for 30 seconds or until fragrant.
Add finely chopped onions and sauté until they turn translucent.
Toss in the chopped tomatoes and cook for 2-3 minutes until they soften slightly.
Add the moong sprouts and boiled lobia to the skillet. Stir gently to combine.
Season with salt and black pepper powder. Cook for 3-4 minutes, stirring occasionally, until the sprouts and lobia are warmed through.
Turn off the heat and add lemon juice, chopped coriander, and parsley. Mix well.
Transfer the salad to a serving bowl, serve it.