h e a l t h k i c k

Sprouted Moong Bean Salad 

Ingredients
1 ½ cup sprouted moong
1/2 cup of red dahl
1 cup chopped tomatoes
1 cup chopped cucumber
1 cup chopped onion
1 cup chopped mushroom
1 tablespoon chopped cilantro
1 seeded and chopped green chili (optional)

Salad Dressing:
1/2 tsp black pepper
1 tsp salt, adjust to taste
1 tsp ground roasted cumin seed 
tsp lemon juice, adjust to taste
1 Tbs ginger juice
1 Tbs olive oil

Method

Chop and mix all the salad ingredients together. Keep aside.

Mix the dressing ingredients. 

Add dressing to salad.

Garnish with cilantro and green chilli.

Notes:

How to make sprouts:

Soak the whole moong for 10 to 12 hours. Water should be about four times more than the Moong.

After soaking moong, it will double in volume.

Line a colander with muslin cloth. Drain the water and loosely wrap the beans with the muslin cloth. Store the soaked beans in a warm dark place. For example, store the beans in a closed oven or cover with a heavy cloth. Within a day or two, the beans will have sprouted.

Sprouts can be refrigerated for four or five days.

First day back from India, day 1 of healthy eating begins. 

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