Indian Puffed Rice Salad
Learn how to make this popular Indian street snack in the comfort of your home for a refreshing, crunchy most flavorful salad!
Equipment
- Mason jar for sprouting mung beans
Ingredients
- 2 cups puffed white or brown rice
Salad
- 1 small cucumber diced
- 2 medium diced tomatoes
- 1/2 cup red onion
- 1 cup sprouted mung beans
- 1 cup finely chopped cilantro (leaves and stem)
- 1 cup finely chopped mint leaves
Dressing
- 3 tbsp apricot jam
- 2 tbsp lime or lemon juice
- 1 tbsp olive oil
- 1 tbsp cumin powder or garam masala
- 1 tsp salt
- 1/2 tsp cayenne powder
Garnishing
- 1/4 cup chopped roasted peanuts
- 1/2 cup chopped basil leaves
- 1 cup crushed potato chips
Instructions
Sprout mung beans
- Soak 1 cup of mung beans overnight.
- Drain and rinse. Pour mung beans into a mason jar and cover with a cheese cloth and secure with the ring.
- Place the jar upside down at an angle on your dish rack.
- Fill the jar with water and drain once the next day.
- The beans will be tender and ready to eat.
Prepare salad
- Finely dice the tomatoes, the cucumber and the onion place in a large bowl.
- Finely chop the cilantro and the mint, add to the bowl and mix.
- Add 1 cup of sprouted mung beans.
Prepare the dressing
- Mix 2 tbsp lime or lemon juice with 3 tbsp apricot jam to thin it.
- Add the olive oil, cumin or garam masala powder.
- Add the teaspoon of sea salt and pepper and stir.
Put it together
- Add the dressing and the roasted peanuts to the salad and mix well.
- At the very last minute, gently fold the 2 cups of puffed rice.
- Taste and season. Top with more mint or fresh basil leaves. Serve immediately.
Notes
You can add more heat with chili paste, more protein with chickpeas orroasted sweet potatoes.
Nutrition
Serving: 1gCalories: 85kcalCarbohydrates: 14gProtein: 1gFat: 4gSaturated Fat: 1gSodium: 594mgPotassium: 145mgFiber: 1gSugar: 9gVitamin A: 96IUVitamin C: 8mgCalcium: 25mgIron: 1mg
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