Sprouted lentil salad

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fresh and crunchy salad!

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.


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