Colorful Vegetable Salad With Indian Tadka Recipe

Name: Colorful Vegetable Salad With Indian Tadka
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup soaked and sprouted mung beans; 1/2 cup grated carrots; 1 medium tomato diced into 1/2-inch pieces; 1/4 cup fresh or frozen corn kernels; 1 cup shredded cabbage; 1/4 cup peeled and cubed (1/2-inch) cucumber; 2 tablespoons peanut powder (optional); 3/4 teaspoon salt, or to taste; 1/2 teaspoon lime juice, or to taste; 1/4 teaspoon red chile powder; 2 tablespoons vegetable oil; 1/2 teaspoon black or yellow mustard seeds; 1/4 teaspoon cumin seeds; 1/8 teaspoon turmeric; Cilantro, for garnish

Servings: persons

1/2 cup soaked and sprouted mung beans
1/2 cup grated carrots
1 medium tomato diced into 1/2-inch pieces
1/4 cup fresh or frozen corn kernels
1 cup shredded cabbage
1/4 cup peeled and cubed (1/2-inch) cucumber
2 tablespoons peanut powder (optional)
3/4 teaspoon salt, or to taste
1/2 teaspoon lime juice, or to taste
1/4 teaspoon red chile powder
2 tablespoons vegetable oil
1/2 teaspoon black or yellow mustard seeds
1/4 teaspoon cumin seeds
1/8 teaspoon turmeric
Cilantro, for garnish

1
Mix the beans and vegetables in a bowl. Add salt, lime juice, and red chile powder.
2
Peanut powder adds a protein punch to the salad. You can make it by blending store-bought peanuts or roasting raw peanuts on a skillet on medium heat till they become brown and acquire black patches and blending them to a semi-fine powder. Add powder to the vegetable mix.
3
For the tadka, heat oil in a small pan. Add mustard and cumin seeds, which will start popping. Stay away from the pan, the flying, popping mustard seeds can sting nasty. Add turmeric and turn the heat off. All eyes on the tadka while making it. No multitasking please!
4
Add the tadka to the bean and vegetable bowl. Mix well and garnish with cilantro.
5
This is a hearty lunch, which can be easily prepped by cutting vegetables the night before. Serve it as a side along with any meat dish or add it on top of tacos, burritos. That the colors on this salad are eye-popping is the extra treat.
6
This recipe is highly flexible. Substitute with any vegetables that you have at home like red onions, lettuce, bell peppers, radishes. You may even add some grain like cooked quinoa or bulgur.

180

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/2 cup soaked and sprouted mung beans, 1/2 cup grated carrots, 1 medium tomato diced into 1/2-inch pieces, 1/4 cup fresh or frozen corn kernels, and more.

Yes, Colorful Vegetable Salad With Indian Tadka falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Colorful Vegetable Salad With Indian Tadka

How did you like this recipe?

Frequently Asked Questions