Sprouted moong veggies salad

Ingredients

• 1-1 1/2 cups sprouted moong beans (washed & drained)
• 1 medium onion, finely chopped
• 1 medium tomato, finely chopped
• 1–2 green chilies, finely chopped (adjust to taste)
• 1 handful coriander leave chopped
• 1/2 tsp Salt, to taste
• Juice of ½ a lemon (or as needed)
• Optional (for extra flavor): roasted cumin powder, chaat masala, black salt

Steps

1. If your moong beans aren’t sprouted yet, soak them in water for ~8–12 hours, then drain and keep them covered in a moist cloth in a warm place until they sprout (you’ll see little tails). (This is general sprouting method.)
2. Wash & drain Wash the sprouted moong well under running water and drain thoroughly.
3. (Optional) Blanch / steam If you prefer them slightly soft or want to reduce risk of any bacteria, you can steam or blanch the sprouts for 1–2 minutes, then immediately cool in cold water and drain. This step is optional.
4. Chop vegetables Chop the onion, tomato, green chilies and coriander leaves to your preferred size.
5. Mix together In a mixing bowl, combine the sprouted moong, chopped onion, tomato, green chilies and coriander leaves.
6. Season & dress Add salt, lemon juice, and if you like, a pinch of roasted cumin powder or chaat masala or black salt. Mix gently but thoroughly to combine all flavors.
7. Taste & adjust Taste and adjust salt, lemon, or chili as needed. Serve Serve fresh, preferably chilled or at room temperature.