Front view of a wooden brown bowl filled with mung beans, pomegranate and onions

Mung Beans Salad With Pomegranate

A super simple mung beans salad made with pomegranate and spices.
Course Salad
Cuisine Indian
Prep Time 10 minutes
Cook Time 23 minutes
Total Time 33 minutes
Servings 2 People
Calories 462kcal
Author Healing Tomato


To Soak The Mung Beans

To Cook The Mung Beans

For Garnish

  • 2 Tbsp Red Onions Finely Chopped
  • 2 Tbsp Pomegranate Seeds
  • 1.5 tsp Lime Juice
  • Cilantro Optional


  • Put the Mung Beans in a small bowl
  • Add the hot water and cover the bowl.  Let it soak 6 hours to overnight
  • In the morning, drain the water and set it aside
  • Boil the 4 cups of water and add the soaked mung beans
  • Cook for 13 minutes or until they can easily be mushed
  • Drain the mung beans but DO NOT discard the water (see notes)
  • Heat a strong bottom pan and add the oil
  • Add the onions and cook for about 2 minutes on medium heat
  • Add the turmeric, cumin-coriander powder and garlic powder
  • Mix and then add the cooked mung beans
  • Mix well and then turn of the heat after 2 minutes
  • Add lime juice and pomegranate. Mix everything
  • Transfer to serving bowls and garnish with the onions, pomegranate and cilantro



After cooking the mung beans in hot water for 13 minutes, turn off the heat.  Drain the water into a bowl and preserve it. This water has a lot of nutrition and its also good for using a vegetable broth.


Calories: 462kcal | Carbohydrates: 82g | Protein: 26g | Fat: 4g | Sodium: 2389mg | Potassium: 1563mg | Fiber: 20g | Sugar: 17g | Vitamin A: 145IU | Vitamin C: 14.5mg | Calcium: 185mg | Iron: 9.4mg