Sprouted moong beans are one of the best foods for people managing diabetes. Sprouting enhances the nutritional profile of moong by increasing its vitamin C, B-complex, and antioxidant content while reducing its carbohydrate load. This makes it more digestible and effective in controlling blood sugar.
In this recipe, fresh sprouts are tossed with cucumber, tomato, carrot, and capsicum for a colorful, crunchy mix. A light dressing of lemon juice, black pepper, and a pinch of chaat masala adds zest without excess calories or oil. Unlike heavy snacks, this salad is light yet filling, making it perfect as a mid-morning or evening option for diabetics.
It provides plant-based protein, fibre for satiety, and a variety of micronutrients that support immunity and digestive health. For children or family members, you can add a sprinkle of roasted peanuts or paneer cubes for extra taste and nutrition.
Rinse sprouts thoroughly under water. If you prefer softer sprouts, steam them for 2–3 minutes.
In a mixing bowl, add sprouts, cucumber, tomato, carrot, capsicum, and onion (if using).
Add lemon juice, black pepper, chaat masala, and salt. Toss well.
Garnish with coriander leaves and serve fresh.
Tips and Tricks
- Use lightly steamed sprouts if serving to elderly or those with sensitive digestion.
- Add pomegranate seeds for natural sweetness without raising sugar levels.
- Avoid adding fried toppings to keep it light and diabetic-friendly.
Frequently Asked Questions
Yes, chop the vegetables and keep them refrigerated. Mix with sprouts and dressing just before serving.
Yes, moth beans or chickpea sprouts also work, but moong is the easiest to digest.
On its own, it’s a light dish. Pair with a multigrain roti or soup for a complete meal.
