Egg and Sprouted Moong Salad
PakistaniWeight ManagementDesi eggsEasy
A fresh salad of boiled egg and sprouted moong with onion, tomato and lemon — crunchy, high in fibre and protein, and very light.
Prep time10 min
Cook time5 min
Total time15 min
Servings2
Ingredients
- 2 eggs, boiled
- 1 cup sprouted moong, rinsed
- 1 small onion, finely chopped
- 1 tomato, diced
- 1 tbsp lemon juice
- 1/2 tsp chaat masala
- 1/2 tsp salt
- Fresh coriander for garnish
Method
- Boil the eggs for 10 minutes, cool, peel and quarter.
- Combine the sprouted moong, onion and tomato in a bowl.
- Add the egg quarters gently so they keep their shape.
- Sprinkle with lemon juice, chaat masala and salt and toss lightly.
- Garnish with coriander and serve immediately.
Nutrition — estimated per serving
Calories (estimate)210 kcal
Protein (estimate)14 g
Fat (estimate)8 g
Carbs (estimate)16 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Sprout the moong at home by soaking overnight and keeping it damp for a day — it costs almost nothing. Food safety: eggs must be fully boiled, and rinse the sprouts well before use. Allergens: contains egg and legumes. Substitute: use boiled chana or lobia instead of sprouted moong. This is a light, balanced meal — it is not a weight-loss treatment. Nutrition values are estimates based on standard per-egg values.