Indian-Spiced Moong Sprouts & Lobia Warm Salad
This Indian-Spiced Moong Sprouts & Lobia Toss Warm Salad is a nutrient-packed, high-protein dish that combines moong bean sprouts and black-eyed peas (lobia) with Indian spices. It is a flavorful, wholesome, and satisfying option for a light meal, snack, or side dish. It is rich in dietary fiber, plant-based protein, and essential vitamins, making it suitable for weight loss, diabetes management, and heart health.
Nutrition Facts
Per serving
Energy
112 kcal
Protein
6 g
Carbs
18 g
Fat
2 g
Fiber
5 g
Ingredients
Lobia (Black Eyed Peas)
0.25 cup (50g)
Red Onion
0.5 cup, chopped (100g)
Chopped Tomato
1 small cup (100g)
Common salt
0.5 tsp (2.5g)
lemon juice
1 tbsp (15g)
Fresh Coriander Leaves (chopped)
2 tbsp (10g)
Cumin seeds
0.5 tsp (2.5g)
Olive Oil
1 tsp (5g)
Red chilli Powder
0.25 tsp (1.25g)
Chaat Masala
0.5 tsp (2.5g)
Turmeric powder
0.25 tsp (1.25g)
Green gram, whole
0.25 cup (50g)
Instructions
Preparation
Moong Sprouts: Rinse moong beans, soak overnight, and sprout them for 24-48 hours. Steam the sprouts lightly before use.
boil Lobia: Soak lobia for 4-5 hours or overnight. Cook in a pressure cooker or pot until soft but not mushy. Drain excess water.
Cooking Steps
Heat oil in a pan over medium heat.
Add cumin seeds and let them splutter.
Add chopped onion and sauté for 2-3 minutes until translucent.
Stir in turmeric powder, red chili powder, and a pinch of salt.
Add the steamed moong sprouts and cooked lobia to the pan. Mix well and cook for 2-3 minutes to warm them up.
Turn off the heat. Add chopped tomato, chaat masala, and lemon juice. Toss everything together.
Garnish with fresh coriander leaves.
Serve it.