ReceptnaptárMoong chaat (spiced mung bean salad with cucumber and lemon)
Open in Receptnaptár — serving calculator, cook mode, saveIngredients
Method
Tap a step once you've finished it.
- Rinse the mung beans and boil them in plenty of water for 20-25 minutes until tender but whole, then drain and cool.
- Dice the vegetables and chop the coriander and chilli finely.
- Add the cucumber, tomatoes, onion, coriander and chilli to the beans.
- Mix the olive oil with the lemon juice, cumin and salt.
- Toss with the dressing; it keeps 3 days in the fridge and is served cold.
A Receptnaptár original recipe. Calories and protein are estimated.
Similar recipes
- Cucumber salad · Hungarian
- Panzanella (Tuscan bread salad) · Italian
- Cucumber salad with sour cream · Hungarian
- Kısır (bulgur salad with tomato paste, parsley and pomegranate molasses) · Middle East & Caucasus
- Çoban salatası (shepherd's salad with tomato, cucumber and pepper) · Middle East & Caucasus
- Tomato and cucumber salad with ham · Hungarian
More indian ideas
- Raita (Indian yogurt-cucumber salad)
- Dal fry (Indian-style split pea dal)
- Chana masala (spiced chickpea curry)
- Rajma (red kidney bean curry)
- Aloo gobi (potato and cauliflower curry)
- Chole bhature (chickpea curry with fried bread)
- Baingan bharta (smoky mashed aubergine)
- Palak paneer (spinach and paneer curry)
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings