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No-Cook Bulgur and Moong Dal Salad
Crisp spring onions and bright fresh mint bring this earthy grain bowl to life. By soaking the bulgur wheat and yellow moong dal overnight, you'll skip the stove entirely while keeping all the nutrient-dense crunch. Fresh ginger and diced tomatoes add a sharp, juicy bite that pairs beautifully with the simple garlic and oil dressing. It's a fantastic budget-friendly side dish that balances out heavier roasted meats or rich stews. You can serve it chilled straight from the fridge or let it come to room temperature for the best flavor.
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. Shake off as much excess water as possible so your salad doesn't turn out soggy, then transfer the grains to a large mixing bowl.
- 2Add the grated ginger, chopped spring onions, and diced tomato to the bowl.
- 3Stir in the oil, minced garlic, and chopped mint leaves. Toss everything together until the grains are evenly coated, then season with sea salt to taste.
Notes
- Prep: Remember to start soaking the bulgur and moong dal the night before you plan to eat.
- Make ahead: You can chop the vegetables and mix the dressing up to a day in advance, storing them separately in the fridge.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.