Sweet and Sour Beet and Sprouted Mung Bean Salad

Messy though they are to prepare, beets are one of my favorite vegetables. This recipe was adapted from Mysore Style Cooking by V. Sandhya. I was intrigued by this dish as it included not only beets, but also some coconut and pineapple. Served alongside some Jasmine rice, this was certainly a satisfying summer meal that I enjoyed with my dinner guests on my front deck. Summer is finally here.

This is my submission to My Legume Love Affair, a most popular event started by lovely Susan and hosted this month by Aqua of Served with Love.

Sweet and Sour Beet and Sprouted Mung Salad

a generous handful of fresh beet greens
3 beets, peeled and grated
1 cup of mung bean sprouts
3 tablespoons of unsweetened coconut
2 tablespoons of fresh parsley, chopped
juice from one lime
1 cup of pineapple, finely chopped
1 teaspoon of sea salt

For the tempering:

2 teaspoons of oil
1 teaspoon of black mustard seeds
1/4 teaspoon of asafetida
pinch of cayenne
pinch of turmeric

Rinse the mung beans well and soak overnight in enough water to cover. Drain and transfer them to the center of a few paper towels. Wrap with string, transfer to a pot, cover and let sit for 24 hours.

In a large bowl, combine the beet greens, grated beet, mung bean sprouts, coconut, parsley, lime juice, pineapple and salt.

For the tempering, heat the oil in a small saucepan over medium heat. When hot, toss in the mustard seeds and stir and fry until they begin to pop. Now add the asafetida, cayenne and turmeric and stir into the salad, taking care to mix until everything is well combined.

Serves 4 - 6.

More Mung Bean Recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Mung Bean Paneer
Moong Dal
Mung Bean and Vegetable Soup
Mung and Azuki Beans with Fresh Peas and Spices

On the top of the reading stack: Plenty: Vibrant Vegetable Recipes From London's Ottolenghi

Audio Accompaniment: silence, finally