FOR THE SALAD
1 cup (4 1/2 ounces) medium-diced cucumber
1 cup (4 1/2 ounces) medium-diced Roma tomatoes
1 cup (2 ounces) coarsely grated carrot, about 1 medium
1 cup (3 1/2 ounces) finely chopped green or napa cabbage
1 cup (4 ounces) sprouted mung beans (see NOTE)
1/4 cup roasted peanut powder (see NOTE)
1/4 teaspoon ground cumin
1/8 teaspoon ground red chile (optional)
3 teaspoons fresh lime juice
1/2 teaspoon table salt or 1 teaspoon kosher salt
1/2 cup chopped fresh cilantro, for garnish
FOR THE TADKA
2 tablespoons vegetable oil or another neutral oil
1/4 teaspoon black or yellow mustard seeds
1/4 teaspoon cumin seeds
1/4 teaspoon ground turmeric
Make the salad: In a large bowl, toss together the cucumber, tomatoes, carrot, cabbage, mung beans, peanut powder, cumin, chile (if using), lime juice and salt until combined. Set aside or cover and refrigerate for up to 1 day.
Make the tadka: When ready to serve, in a small heavy-bottomed pot over medium heat, add the oil and heat until shimmering. Drop a mustard seed in the oil; if it starts to pop and crackle immediately, the oil is ready. If not, wait and repeat until one does. Add the remaining mustard seeds, the cumin seeds and turmeric, then turn the heat off. Be careful, as the seeds can land on you while they are “dancing” and burn the skin.
Once the seeds stop popping, pour the tadka over the salad and gently toss to combine. Garnish with cilantro, gently toss again and serve.
To make peanut powder: Put a rack in the center position of the oven and preheat to 350 degrees. Spread 1/2 cup raw, shelled, unsalted peanuts on a medium rimmed baking sheet. Toast for 5 to 6 minutes, rotating the sheet from front to back halfway through, until the peanuts are dark brown. Transfer the peanuts to a food processor or coffee grinder and grind them to a coarse powder. Storage: If you make additional peanut powder, refrigerate in an airtight container for up to 2 weeks. If using salted store-bought roasted peanuts, adjust the salt in the recipe. Ready-made peanut powder is available at international markets and online.
To make sprouted mung beans: To get 1 cup of sprouted beans, soak 1/4 cup (2 ounces) of whole green mung beans in 2 cups of water for at least 6 hours and up to overnight. The beans should sink. Skim off and discard any that are still floating, then drain and spread the rest on a flat plate. Transfer the beans to a wet cheesecloth, twist the ends together into a loose knot, and set it, twisted end down, in a colander over a large bowl or tray. Let sit on the counter for 24 hours, checking every few hours to ensure the cheesecloth remains moist, remoistening as needed. After 24 hours, your sprouts should be about 1-inch long. Rinse the sprouts under running water and use in salads, soups, stir-fries or wraps. Consider sprouting other beans, such as brown lentils, black garbanzo beans and moth beans. Sprouting jars, available online, make sprouting easy. Keep in mind: Warm weather will hasten the sprouting.