1/2 cup moong beans (without its skin, it looks yellow)

1  1/2 teaspoons fresh lemon juice (or to taste)

1 teaspoon, crushed roasted cumin seeds

1 green chili, washed and cut into very small pieces (optional)

salt to taste

1  1/2 cups ripe papaya, cut into 1 inch pieces (papaya is ripe when you are able to press your thumb into its skin. The skin will also come off easily)

3/4 Cup blueberries, washed

1/2 cup cherries, washed and pitted

1 tablespoon pumpkin seeds (optional)



  1. Soak moong beans in water for 2-3 hours. Then wash nicely 3 times and put them on paper towels to dry. In a small bowl, mix the moong beans with lemon juice, cumin, green chili, and salt to taste. Mix well and set to side.
  2. In a nice bowl, gently mix the papaya, blueberries, and cherries without crushing them. Then mix in the moong beans mixture and garnish with pumpkin seeds.

This is the final product.

Note: Allergy Friendly, Vegan, Gluten Free, Dairy Free, and Nut Free.


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