Steamed Moong Bean Sprout Salad with Skimmed Milk Curd Dressing
: Steamed Moong Bean Sprout Salad with Skimmed Milk Curd Dressing is a healthy, low-calorie salad that is packed with protein, fiber, and essential nutrients. This gluten-free and vegetarian recipe is a great source of antioxidants, vitamins, and minerals. The salad dressing is made with skimmed milk curd, which is low in fat and calories, making it a great option for weight loss. However, people with a dairy allergy should avoid this dish.
Allergen Information: Contains Dairy Allergy
Nutrition Facts
Per serving
Energy
57 kcal
Protein
6 g
Carbs
6 g
Fat
0 g
Fiber
2 g
Ingredients
sprouted moong beans
1 medium bowl (200g)
Cherry Tomatoes
0.5 small cup (50g)
Chopped Cucumber
0.5 small cup (50g)
Onion, big
1 small katori (30g)
Chillies, green-1
1 tsp (5g)
Coriander leaves
1 tbsp (15g)
Common salt
1 tsp (5g)
lemon juice
1 tsp (5g)
Skimmed Milk Curd
1 small bowl (120g)
Pepper, black
1 gms (1g)
Instructions
Cooking Steps
Rinse the moong bean sprouts well in running water and drain the excess water.
Place the moong bean sprouts in a steamer basket and steam them for 3-4 minutes until they are just tender.
In a bowl, combine the steamed moong bean sprouts, cherry tomatoes, cucumber, red onion, green chili, and fresh coriander leaves. Mix well.
Add salt and lemon juice to the bowl and mix well.
In a separate bowl, whisk together the skimmed milk curd, roasted cumin powder, black pepper powder, and salt until smooth.
Pour the skimmed milk curd dressing over the salad and toss gently to coat.
Chill the salad in the refrigerator for 30 minutes before serving.