Sprouted Mung and Pomegranate Salad with grated coconut and Pink salt
I know. The entire blogging world is displaying cakes, cookies and desserts of the best kinds and here I chose to speak about a salad, right? But lately, this is what I have been making a lot of, thanks to pomegranates being available in the stores in truck loads. Besides, Mr. K (that’s one of his endearments) loves when I pack this salad for his lunch. Handy lunch according to him, along with a bottle of protein shake to wash it down with. BTW, quite a many years back, this salad was on my wedding menu as well. That’s a food memory story I promise to share another day.
Wait. There’s more to this post. Something that might get you excited about!
There’s a lot I want to talk about Himalayan Pink salt. But, for this post, all you need to know is that I am smitten by its color and I will be forthright in saying that, that’s what got me to buy it in the first place. So pretty in pink, ain’t she?
Oh! The exciting part.. Shall come to it right away..
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The winners of this giveaway are:
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Sprouted Mung and Pomegranate Salad Recipe
makes about 1-1/2 cups salad
Things you’ll need:
1/4 cup mung beans / green gram
1/4 cup pomegranate arils
1-2 tbsp freshly grated coconut
a quarter lemon
few stems of cilantro
1 tbsp sultana raisins ~ optional
himalayan pink salt or sea salt
water for soaking
cheese cloth or soft cotton cloth or paper towel for sprouting
For the seasoning:
2 tsp peanut oil or any neutral oil
1 tsp mustard seeds
a pinch of hing / asafoetida
2 green chillies, broken in half ~ optional
How it’s done:
Wash the green grams well and soak overnight in plenty of water. Next morning, drain the water, give it a good rinse and wrap soaked mung beans in wet paper towels or soft cotton/cheese cloth. Place it in a big enough bowl, cover with a lid and let sit in a draft free warm spot for a day or two until well sprouted or about 1 cm. In winter, just pop it into the oven and let it sit there for a day or two, no preheating required.
For the seasoning, heat oil in a small kadai or skillet. When the oil is really hot and shimmering, add the mustard seeds. Oil is hot enough when the mustard seeds start spluttering as soon as you add them. Now add hing and green chillies and sauté until the chillies turn a pale white. Switch off and keep aside.
If using pink salt, grind coarse salt in a mortar and pestle for it to dissolve easily.
In a mixing bowl, toss in mung sprouts, pomegranate arils, grated coconut and sultana raisins optionally. Add the tempering, garnish with chopped cilantro, sprinkle some pink salt, squeeze some lemon juice and toss well to mix. Then, go grab your fork!
Tastes best served fresh immediately after preparing.
Sprouted green gram stays well for up to 4-5 days when refrigerated
Because Pink salt is expensive, I buy from a reputable brand sourced by fair means from TJ Maxx or Marshalls at bargain prices and tend to use it occasionally.