Sprouts Salad – Sauteed Green Gram Salad

Sprouts salad with Mung Beans (Green Gram)

Sprouts salad – the most nutritious food choice one can make. Sprouts, the germinating seeds, are the best foods with low calories. Today I am sharing a tasty and healthy Indian style sprout salad made with green gram (mung bean).

Green gram aka mung bean is a protein rich lentil that makes you feel full and at the same time keeps your belly light and comfortable. They are the wholesome source of plant protein you can add to your vegan diet. Green gram in the form of sprouts salad makes it more easier to digest and absorbed by our body.

Sprouted Mung Beans

You can eat a raw sprouts salad if you can. Anyway I can’t take it raw and so I sauteed the green gram sprouts. To make the sprouts, you will have to soak the beans in water for at least 8 hours. So wash and soak the beans in the morning. By evening drain and keep the beans in a bowl to germinate. The next morning you can see the white sprouts coming out from those small green gems. I like to have it with Congee rice porridge and mango pickle.

Green Gram Sprouts Salad


Sprouts Salad / Sauteed Green Gram Sprout

A protein-rich sprouts salad that can be enjoyed as  breakfast, snacks, side dish or even as a main meal. This salad make you feel full yet comfortable.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast, Brunch, Salad, Side Dish
Cuisine: Indian
Servings: 3 people
Author: Ammu


  • ¼ cup Green Gram (Mung Beans), dried
  • 1 cup Water
  • 1 tbsp Olive oil
  • 3 Garlic cloves, crushed
  • ¼ cup Shallot, sliced
  • 1 sprig of Curry leaf
  • ½ tsp Turmeric powder
  • ½ tsp Ground Cayenne Pepper ( or red chili powder)
  • Salt to taste


  • Wash the dry green gram 2-3 times. Soak in water for 8 hours.
  • Then drain the water. Cover the beans with a damp cloth and let it sit overnight. By morning, the beans would have sprouted.
  • Heat the olive oil in a pan. Saute the crushed garlic until it starts to golden brown.
  • Now add shallot and saute until translucent. 
  • Stir in curry leaves, turmeric powder and ground cayenne pepper. Cook for 10 seconds.
  • Finally add the bean sprout and salt to taste. Mix well and cook for 1-2 minutes on medium-high heat.
  • Remove from heat. Enjoy the warm salad.


If you enjoy raw sprouts, avoid the final cooking. You can mix the sprouts and enjoy it.
The sprouting time can change depending on the type and quality of the beans. Be patient until the sprouts appear.


Sprouts Salad / Sauteed Gram (mung bean) sprout

Happy Cooking

author @ my eating space

Related recipes

Artisan lettuce salad makes a unique spring flavor. Four types of lettuce with unique taste mixed with tomato and pomegranate makes an excellent spring salad. More recipes at myeatingspace.com Raw vegetable salad
Artisan Lettuce Green Salad Tomatillo Broccoli Stir-fry Raw Vegan Vegetable Salad Sauteed Beet greens and Kale
Share on YummlyPin on PinterestShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInShare on TumblrBuffer this pageEmail this to someone

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating