Fresh moong sprouts tossed with cucumber, tomato, lemon and coriander; a living, light snack for spring and summer that kapha types thrive on.
Snack · 10 min prep · 5 min cook · serves 2 Newly added
Ingredients
- 2 cups moong sprouts , home-sprouted or fresh
- ½ cup cucumber , diced
- 1 tomato , diced
- ½ cup carrot , grated
- 1 tbsp lemon , juice
- ½ tsp ginger (fresh) , grated
- to taste rock salt
- 2 tbsp coriander leaves , chopped
- 1 tbsp coconut (fresh grated) , optional
Preparation
-
If vāta is high or digestion delicate, steam the sprouts for 2 minutes and cool them; otherwise use them raw and crisp.
-
Toss the sprouts with cucumber, tomato and carrot in a bowl.
-
Whisk the lemon juice with ginger and salt; pour over and toss well.
-
Finish with coriander and the optional coconut; eat fresh, within the hour.
In the tradition
Sprouting is the kitchen’s oldest biochemistry: a day of water wakes the mung seed, softens it and multiplies its vitamin C. Ayurveda appreciates the lightness (kapha’s best friend) but counsels vāta types toward a brief steam, raw and windy is exactly the combination the tradition warns about. Either way, the lemon-ginger dressing is what makes the sprouts digest cheerfully rather than sit.
Sources & further reading
- Ayurvedic Cooking for Self-Healing , Vasant Lad & Usha Lad
- Charaka Samhita (Sūtrasthāna 27, mudga among the wholesome pulses)
Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.