A healthy Indian Sprouted Moong Salad that is easy to assemble. A bowl full of important fibres and vitamins is very light on digestion.
Equipment
- mixing bowl
- cotton cloth/cheese cloth
- strainer
Ingredients
- 2 cups Moong Dal (unsplit)
- 1 small red onion finely chopped
- 1 medium tomato finely chopped
- 1/4 tsp red chilli powder
- Salt to taste
- 1 tbsp lemon juice
Instructions
- Wash and soak moong dal overnight in water.
- Drain the water from moong dal, wash again under running water using strainer.
- Keep it aside in a large bowl to grow sprouts, lightly wrapped in a dry cotton cloth so air can pass. Keep it for one whole day or until you see desired length in sprouts.
- Wash again before use, ensure these aren’t sticky (sticky means bacteria) at all.
- In a separate mixing bowl, add finely chopped tomatoes, onions along with sprouts, sprinkle salt, pepper and lemon juice.
- Enjoy with daily meals or make it a whole meal for your keto diet.
Notes
Sometimes the sprouts become sticky when kept in humid climates to grow for longer hours. To avoid having sticky sprouts to eat, just put them in boiling salty water for 4-5 minutes and strain before use. This will kill any bacteria and make it safe for consumption. Do not consume if the sprouts still stink.