Tried this protein-packed recipe for our lunchbox today. I call this a “kachumber” since it includes the classic onion–tomato–cucumber combination. However, unlike a traditional raw kachumber salad, I lightly stir-fried the ingredients to help bring all the flavors together. That said, you can absolutely make this as a raw salad too—just skip the oil and seasoning.
I packed this as a side to a mixed salad filled with all the colors of the rainbow, paired with a creamy mustard dressing (recipe below).
Mung Sprouts salad
Mung Kachumber
Ingredients
- 100 grams or 1 bowl moong sprouts
- ½ onion, finely chopped
- 3–4 cherry tomatoes, chopped
- 1 carrot, ¼ cabbage, and 1 capsicum, finely chopped or shredded
- 1 cucumber, finely chopped
- 2 green chilies, crushed
- A bunch of cilantro, finely chopped
- 1 tsp mustard seeds
- ¼ tsp asafetida (hing)
- Salt to taste or jiralu powder
- ½ tsp kitchen king masala or garam masala
Method
Heat a pan or kadhai and add 1 tsp olive oil.
Once hot, add the mustard seeds and allow them to sizzle and pop.
Add the asafetida, followed by the chopped onion. Lightly sauté until the onions turn translucent, then add the tomatoes.
Add the cabbage and bell pepper and cook until half done, keeping them slightly crunchy. Stir in the cucumber and carrot and sauté for another minute.
Add the crushed green chilies and salt to taste.
Switch off the heat and mix everything well.
Garnish with chopped cilantro. This dish can be enjoyed with hot rotis or eaten on its own as a mid-morning or mid-afternoon snack.
And here’s the salad that accompanied it in the lunchbox.
Creamy Mustard Dressing
Ingredients
- 3 tablespoons red wine vinegar
- ½ teaspoon Dijon mustard
- ½ teaspoon minced fresh garlic (about 1 large or 2 small cloves)
- 1 tablespoon mayonnaise
- ¼ tsp sea salt
- 1 tsp honey
- ¼ teaspoon freshly ground black pepper
- ½ cup extra-virgin olive oil
Whisk all the ingredients together in a small bowl using a fork or whisk until well combined. Store in the refrigerator for 3–5 days.
