Global Veg » A Culinary Journal

Sprouted Moong, Rainbow Carrot and Meyer Lemon Salad

IMG_4253_Sprouted Mung Rainbow Carrot Salad

I have been wanting to make something with Meyer lemons for a long time. They are only available on the east coast for a few short months during winter. When I found them the other day at the grocery store next to a bunch of beautiful rainbow carrots, I knew exactly what to make-  a cool, crisp, crunchy, tangy and fragrant salad.

Here are the key players:

Moong dal, otherwise known as green gram dal, is native to India. It is high in protein, fiber and other nutrients. I sprouted the moong dal at home over a few days and used them raw in this salad.

IMG_4226_Sprouted Mung Rainbow Carrot Salad

Meyer lemons, native to China, are a cross between lemons and oranges. They are slightly less sour than regular lemons.

IMG_4223_Sprouted Mung Rainbow Carrot Salad

Rainbow carrots are a colorful version of regular orange carrots. Some colors taste slightly sweeter but provide all the nutritional value.

IMG_4227_Sprouted Mung Rainbow Carrot Salad


1 pound of peeled and grated carrots

1/2 cup sprouted moong dal

1/2 teaspoon olive oil

1/4 teaspoon mustard seeds

a few curry leaves

1 green chili, cut into a few pieces (optional)

juice of one lemon

a pinch of salt

a bunch of cilantro



Put the shredded carrot in a bowl.

IMG_4231_Sprouted Mung Rainbow Carrot Salad

Add the sprouted moong dal and mix well.

IMG_4232_Sprouted Mung Rainbow Carrot SaladIMG_4242_Sprouted Mung Rainbow Carrot Salad


Heat the olive oil in a small sauté pan or ladle. When heated, add the mustard seeds.

IMG_4236_Sprouted Mung Rainbow Carrot Salad

Once the mustard seeds start popping, add the curry leaves.

Turn the heat off and add the sliced green chiles.

IMG_4247_Sprouted Mung Rainbow Carrot Salad

Add to the carrot mixture. Add salt, cilantro and lemon juice. Mix well.

IMG_4263_Sprouted Mung Rainbow Carrot Salad

Serve cold or at room temperature.

IMG_4260_Sprouted Mung Rainbow Carrot Salad


How to sprout the moong dal:

1- Add some moong dal to a bowl with water. Cover and soak overnight.

2- Drain the water and add the moong to a lightly damp towel paper towel. Enclose the moong well. And leave for 1-2 days until you are happy with the size of the sprouts.


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