Colorful, refreshing and nutritious, eating sprouts instantly makes me feel healthy! You can have them for breakfast or as a light meal. Sprouts are nutrient dense super foods. A sprout is at the transitional stage between seed and plant. It is, to put it simply, a baby plant. They are a wonderful source of digestive enzymes, vitamins and minerals. Not only are they a good source of vegetarian protein but are also low in cholesterol and high in dietary fiber.
What you need:
1 cup of sprouted moong lentils
1 cup of sprouted kala chana (black gram) lentils
1 medium onion finely chopped
1 carrot finely chopped
1 medium tomato chopped
1 cucumber chopped
2 tbsp chopped cilantro
1 chopped green chilli (optional)
1/2 tsp cumin seeds
1 tsp chaat masala
1 tbsp lemon juice
1 tbsp oil
salt to taste
How to make:
1. Heat oil in a wok and add cumin seeds to this.
2. Add both the sprouts and the carrots to the wok and stir well. Lower the heat and cover and cook for 3-4 minutes.
3. Remove from wok and put in a serving dish. Add the chopped onion, tomato, cucumber, green chilli and cilantro.
4. Add the salt, chaat masala and lemon juice and toss well. Enjoy!
Notes: How to sprout lentils:
1. Soak 1 cup lentils(soak moong separately and black chana separately) in about 4-5 cups of water for 10-12 hours. The lentils will double in volume.
2. 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(like a closed oven or cupboard). Remember to rinse them once or twice in a day. Depending on how cold it is, the lentils would have sprouted in a day or two.