Sprouted Moong Salad

Sprouting increases the bio-availability of nutrients in pulses. This salad is crunchy, tangy, and extremely satisfying as a mid-day snack or a light dinner.

Ingredients

• 2 cups Sprouted Green Gram (Moong)
• 1 Onion – Finely chopped
• 1 Tomato – Finely chopped
• 1 Cucumber – Chopped
• 1 Green Chili – Finely chopped
• Juice of 1 Lemon
• Chaat Masala
• Salt & Pepper
• Pomegranate arils (Optional, for sweetness)

Instructions

1. Sprout: Soak whole moong beans overnight. Drain and keep covers in a cloth for 24 hours until tails appear.
2. Stream (Optional): Lightly steam the sprouts for 5 minutes if you find raw sprouts hard to digest.
3. Chop: Chop all the vegetables into small cubes.
4. Mix: In a large bowl, combine sprouts, onions, tomatoes, cucumber, and chilies.
5. Dress: Squeeze lemon juice over the mix. Sprinkle salt, pepper, and generous amount of chaat masala.
6. Toss: Toss everything well. Add pomegranate seeds if using.
7. Serve: Serve immediately for the best crunch.

Nutrition Highlight

• Living Food: Sprouts are rich in enzymes that aid digestion.
• Volume Eating: Huge portion size for very few calories.