Lunchbox Series – Mung “Kachumber” Salad

Tried this protein packed recipe for our lunchbox today. I call this a kachumber as it has the onion tomatoes and cucumber though I did lightly stir fry this to bring all the ingredients together. You may just make this as a raw salad as well, leave the oil and seasoning out. 

I packed his as an accompaniment to a mixed salad that had all the colors of the rainbow along with a creamy mustard dressing. (Recipe below)

  
Mung Kachumber:

Ingredients :

• 100 grms or 1 bowl Moong sprouts
• 1/2 onion finely chopped 
• 1 carrot, 1/4 cabbage, 1 capsicum finely chopped or shredded
• 1 cucumber finely chopped
• 2 green chillies crushed
• Bunch cilantro finely chopped
• 1tsp mustard seeds 
• 1/4 tsp asafetida or hing
• Salt to taste or jiralu powder
• 1/2 tsp kitchen king masala or garam masala

Method:

1. Take a pan or a kadhai, Add 1 tsp olive oil. 
2. When it’s hot add mustard seeds and let it sizzle and pop
3. Now add the asafetida. 
4. Add the chopped onion and lightly sauté till transparent. 
5. Add the cabbage and bell pepper and let half cook i.e it should still be crunchy. Add cucumber and carrot. Sauté for about a minute more. 
6. Add the crushed green chilies and salt to taste. 
7. Switch off the heat and stir everything till well mixed. 
8. Garnish with chopped cilantro. This can also be eaten with hot rotis or by itself as a mid afternoon or morning snack. 

And here’s the salad that went with it in the lunchbox.  

Recipe for creamy mustard dressing:

• 3 tablespoons red wine vinegar
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon (about 1 large clove or 2 small cloves) minced fresh garlic
• 1 tablespoon mayonnaise
• 1/4 tsp sea salt
• 1 tsp honey 
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup extra-virgin olive oil

Whisk all the above in a small bowl with a fork or a small whisk. You can store this for about 3-5 days in the fridge. 

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