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  • Writer's pictureDEVANSHI DOSHI

Desi Moong Salad

Author: Jain Recipes Category:- Starter, Cuisine: Indian

Yields: 4 Serving

Difficulty: Medium

Prep Time: 8 Hours

Cook Time: 5 Mins

Total Time: 8 Hours 5 Mins


Whole green grams (sabut moong) 1 cup

Mustard oil 1 tablespoon

Zucchini cut into roundels and halved 1 small

Yellow zucchini cut into roundels and halved 1 small

Sweet corn kernels boiled 1/4 cup

Red capsicum diced 1 small

Yellow capsicum diced 1 small

Green capsicum diced 1 small

Cucumber diced 1 small

Cherry tomatoes halved 5-6

Black olives pitted and halved 5-6

Lettuce leaves 8-10


Mustard oil 2 tablespoons

Mustard paste 1 tablespoon

Sugar a pinch

Crushed black peppercorns to taste

Salt to taste

Lemon juice 1 tablespoon

Roasted peanuts crushed 2 tablespoons

White sesame seeds roasted 2 teaspoons


Step 1.Take Tata Sampann Whole Moong and wash it with sufficient water for 2-3 minutes. Soak for 3-4 hours and transfer onto a muslin cloth and set aside for 4-5 hours.

Step 2.Heat mustard oil in a non-stick grill pan and brush it evenly. Add green zucchini, and yellow zucchini and cook till grill marks appear.

Step 3.Transfer the moong in a large bowl, add sweet corn, green capsicum, yellow capsicum, red capsicum, cucumber, cherry tomatoes and black olives and mix well.

Step 4.Roughly chop lettuce leaves and add into the same bowl.

Step 5.For the dressing, add mustard oil in a jar, add mustard paste, sugar, crushed black peppercorns, salt and lemon juice. Place the lid on and shake till well combined.

Step 6.Add the grilled zucchinis in the same bowl and add peanuts and sesame seeds and drizzle ¾ of the dressing on top and toss the salad till well combined.

Step 7.Transfer into a serving bowl and garnish with roasted peanuts and olives. Drizzle the remaining dressing on top.

Step 8.Serve immediately.

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