Hare krishna 🙏There are certain days when you don’t feel like having anything heavy, anything oily, anything elaborate. You just wish to feel light, healthy, brimming with good energy. And that is when this bowl of Sprouted Moong Salad with Curd comes in – like a friend who knows exactly what you require.

No nonsense. No garlic, no onion. Just honest, wholesome ingredients – the sort our grandmothers discreetly swore by. And the magic of it? It’s packed with protein, it leaves you feeling light, and it tastes so cool and fresh that you could very well make it your daily staple.

I’ll tell you the complete recipe, just how I prepare it at home. It’s more than a salad – it’s a full Satvik, protein-rich meal, and if you practice yoga, spirituality, or simply want to feel more alive and serene from within – this one’s for you.

Ingredients – What You’ll Need:-

This salad is lovely in its austerity. Every ingredient plays its part – in terms of taste, texture, and prana. This is what I use:

For the Base:-

1 cup sprouted moong (green gram) – rich in protein, fibre, and life force

1/2 cup boiled sweet corn – mild sweetness, brings a balance of the earthy moong

1 medium tomato, chopped finely – juicy, fresh, adds a zing of acidity

2 tbsp fresh coriander leaves, chopped finely – refreshing and purifying

1 green chilli (optional) – if you prefer a bit of a kick

Pink salt or sendha namak according to taste

1/2 tsp roasted jeera powder (cumin powder) – for digestion and taste

Lemon juice – 1 tsp or according to taste

For Curd Dressing:-

1/2 cup homemade fresh curd – thick and refrigerated

1 tbsp water (optional) – to make consistency adjust

Pinch of black pepper powder

Pinch of Himalayan rock salt

Let’s Talk About Sprouting First:-

You can’t hurry this recipe. It starts with sprouting the moong, and believe me, it’s a peaceful sort of happiness seeing those little tails unfurl. Sprouts aren’t merely protein-rich—they’re living. They contain prana, life energy, and that’s what makes this food Satvik.

Here’s how I sprout moong at home:

Take 1 cup of green moong dal, wash it thoroughly a couple of times under fresh water.

Soak it overnight in lots of water (minimum of 8 hours).

Drain the next morning and bind the soaked moong in a clean muslin cloth or fine cotton napkin.

Place this bundle in a warm, dark place for 24–36 hours.

You will notice white sprouts emerging by the next day. I prefer them medium-long, so I wait half a day more.

When ready, wash them gently before use.

Step-by-Step Recipe – As Natural As It Gets:-

Step 1: Boil the Corn

If fresh corn, remove the kernels and boil for 5–7 minutes until soft. If using frozen corn, 3–4 minutes is sufficient. Drain and keep aside.

Step 2: Prep the Curd

Use your thick homemade curd and whisk it smooth. Use a pinch of rock salt, black pepper, and a spoon of water if it is too thick.

It should be creamy, but not watery.

Step 3: Mix the Salad

In a bowl, add:

Sprouted moong

Boiled sweet corn

Chopped tomato

Green chilli (if using)

Fresh coriander

Sprinkle roasted jeera powder, pink salt, and squeeze some lemon juice. Mix everything gently together.

This underlying salad in itself is so refreshing that you could begin eating from here, but wait… we are going further than that.

Step 4: Add the Curd

Now slowly pour the whisked curd over the salad and very gently fold it in.

Don’t overdo it. Allow the ingredients to remain a bit separate – it adds texture.

Why This Salad Is Pure Satvik Bliss:-

Let’s pause for a moment to appreciate what we’re actually consuming here.

Sprouted Moong is not only protein. It’s one of the most digestible pulses and won’t make you feel heavy and bloated.

Curd is cooling, sattvic, and full of probiotics. It relaxes your mind and calms your digestive system.

Sweet Corn makes you energetic and provides a hint of sweetness.

Coriander detoxifies, cleanses the liver, and balances pitta.

Roasted Jeera and Lemon aid digestion and tie everything together with flavor.

And as we don’t employ onion, garlic, vinegar, or chemical sauces, the food is light, spiritually pure, and yogic-friendly eating.

???? When and How to Eat

The salad is best consumed when:

At lunch or brunch – when digestive power is high

After your morning yoga or jog

As a light dinner if you are on a weight loss program or simply wish to sleep well

Eat it in a steel or clay bowl, sit down on the floor, eat by hand – experience how it slows you down and actually lets you enjoy your food.

Optional Add-Ons (Still Satvik!):-

Want it to be more satiating?

Add a couple of cubes of homemade paneer

Add a sprinkle of soaked sunflower seeds or pumpkin seeds

Add boiled grated lauki (bottle gourd) – yes, it serves amazingly

A few drops of cold-pressed mustard oil for winter warmth

Just ensure that everything remains natural, clean, and light.

A note from My kitchen:-
Truly, this recipe has rescued me on countless crazy days. When I’m running errands, when I’m feeling puffy, when everything just doesn’t feel quite right – this bowl manages to ground me. It’s so simple, but it satisfies me, not just the belly… but the heart.

There is no onion, no garlic, no pungent spices. And still the flavor is complete – like that quiet spot in a temple courtyard where all is well.

I tend to make a large quantity and store it in the fridge (minus the curd) and stir in fresh curd whenever I feel like eating. Even children like it – particularly with the sweet corn – and it’s a good way to get some sprouts in their daily diet.

And don’t even get me started—if you’re undergoing health work, muscle building, recovery from sickness, or spiritual sadhana – this one’s with you.

Final Thoughts:-

In a world brimming with fussy diets and loaded meals, this Sprouted Moong Salad with Curd is a gift of fresh air. It reminds you of the simple things, of nature, of what our bodies really require.

It doesn’t try to be anything other than what it is.

Packed with protein, light on the stomach, kind to the soul.

Try it once. Eat it with. Breathe deeply. Eat slowly. And let your food heal you.

For in the end, sattvik food isn’t about sitting down to what’s in front of you. It’s about feeling like after you’ve had your fill.

Peaceful.
Light.
Alive.