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Bulgur Moong Salad
A refreshing blend of soaked bulgur wheat and yellow moong dal creates a light, nutrient-dense salad. Fresh ginger, diced tomatoes, and crisp spring onions add bright, crunchy textures to the earthy grains. A simple dressing of oil, minced garlic, and chopped mint leaves ties the bowl together with a clean, herbaceous finish. It is an excellent budget-friendly side dish to balance out heavier main courses. Serve it chilled or at room temperature for a quick, wholesome addition to your weekly meal rotation.
Ingredients
- 100g bulgur wheat, soaked overnight in enough fresh water to fully cover
- 100g yellow moong dal, soaked overnight in enough fresh water to fully cover
- 1 tablespoon grated fresh ginger
- 2 spring onions, finely chopped
- 1 tomato, deseeded and finely diced
- sea salt, to taste
- 4 tablespoons olive or rapeseed oil
- 2 garlic cloves, very finely chopped
- 8 mint leaves, finely chopped
Instructions
- 1Drain the soaked bulgur wheat and yellow moong dal, rinsing them thoroughly with fresh water before placing them into a large mixing bowl.
- 2Add the grated ginger, chopped spring onions, and diced tomato to the bowl. Stir in the oil, minced garlic, and chopped mint leaves, then season with sea salt to your preference before serving.