Sprouted Moong Salad

Sprouted Moong Salad

This recipe is colourful and refreshing while nourishing your child with loads of protein and calcium. It can be served as a salad along with lunch or as an evening snack for your kids.

Ingredients:

1. 1 ½ cup sprouted moong
2. 1 cup tomatoes chopped
3. 1 cup cucumber chopped
4. 1 orange, separated into slices
5. 1 tablespoon coriander (hara dhania) chopped
6. 1 seeded green chili (optional) chopped

To be added as topping:

1. 1/2 teaspoon black pepper
2. 1 teaspoon salt, adjust to taste
3. 1 teaspoon ground roasted cumin seed (jeera)
4. 1 tablespoon lemon juice, adjust to taste
5. 2 tablespoons yogurt (optional)
6. 1 tablespoon ginger juice
7. 1 teaspoon sugar
8. 1 tablespoon olive oil

Method

1. Mix all the ingredients together and set aside.
2. Cook the sprouts with salt and ¼ cup water in a saucepan. Bring it to a boil and cook two minutes.
3. Cover the pan for three to four minutes. Drain off any liquid.
4. Let the sprouts cool to room temperature and add the dressing.
5. In a serving dish arrange tomatoes, cucumber, and oranges. Top with the spiced sprouts.
6. Garnish with cilantro and green chili.

Notes
How to make sprouts

1. Soak the whole moong ten to twelve hours in four parts water. (Soaking will double the volume of the moong).
2. Line a colander from the moong and loosely wrap the beans in the wet cloth or kitchen napkin. Store the soaked moong in a warm dark place for a day or two (a closed, unheated oven, for example, or on the countertop covered with a heavy cloth) until sprouted.

Suggestions

1. Sprouts can be refrigerated for four or five days.
2. Sprouts salad also makes a healthy treat to give in tiffin boxes to your kids.