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Simplified International Flavours

moong sprout salad with sweet tamarind dressing

A tangy and healthy salad recipe based on Indian "chaat", or street food, flavours.


  • 1 cup moong bean sprouts (about 125 g)
  • 1 tomato, finely chopped
  • 1 small onion, finely chopped
  • ½ a small cucumber, finely chopped
  • 1 small potato, boiled, peeled and finely chopped
  • 1 small raw mango, peeled and finely chopped
  • 3 tablespoons coriander, chopped (cilantro)
  • 3 tablespoons mint, chopped
  • 1 black pepper uradpappad, roasted (pappadom)
  • 1” ball of fresh tamarind
  • ½ teaspoon rock salt (or regular salt)
  • ½ teaspoon toasted, crushed cumin
  • ¼ teaspoon red chili powder
  • 3 tablespoons brown sugar or jiggery
  • ¼ cup water
A tangy and healthy salad recipe based on Indian


  • 1. Combine moong sprouts, tomato, onion, cucumber, raw mango, coriander leaves and mint in a large mixing bowl.
  • 2. Soak tamarind in 1/4th cup water for about 15 minutes. Squeeze water out of tamarind pulp, and remove pulp. Heat cumin on small pan for 1 minute until brown. Crush with a mortar and pestle. Heat tamarind liquid in a small saucepan on medium heat and add salt, cumin, red chili powder and brown sugar. Bring to a boil, stirring and cook for 2 minutes and switch heat off. Allow to cool, and mix into vegetables.
  • 3. Put salad into serving bowl. Heat pappad on a skillet or directly on a gas stove. Cook on both sides until it changes color. Remove from heat.
  • 4. Crush pappad onto salad and mix. Serve immediately.

    Serves: 4 (as a side)
    Ingredients: 14
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Anuja Kohli Mariwala

An engineer, home cook, Pilates instructor, Education Consultant and mother of four.

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