Day 3: Sprouts of Joy : Green Sprouts Salad
What a wonderful Saturday morning it turned out to be. We had a refreshing family time in the water yesterday. And on the kids request, all of us pigged out on their favorite foods. Laden with joy and calories, and marching on today I fall back on the family favorite of all time. This salad is so refreshing and so versatile that it can be eaten as a side, main course or dressed up to yield a satisfying result.
Cook time : 10 min Prep time : 15 min Serves : 4
The family favorite Salad
- Sprouted Whole Green Moong Dal: 2 Cups
- Peeled Green Cucumber: 1/2 cup (Finely diced)
- Green apple : 1/2 cup (Finely diced)
- Red Apple : 1/2 cup (Finely diced)
- Baby Carrots : 1/2 cup (Finely diced)
- Pomegranate seeds : 1/2 cup
- Mint : 1/4 cup Fresh, Finely chopped
- Cilantro : 1/4 Fresh, Finely chopped
- Lime/ lemon : 2 . Juiced
- Thai green chili: 2 Finely chopped ( optional)
- Red Onion : 1/4 cup Finely chopped ( Optional)
- Black pepper : 1/4 tsp. Fresh ground
- Chaat Masala : 1 tsp (Optional)
- Salt : 1 tsp + as required
Prep Work, Assembly, Serving:
Sprouts Prep:
- Add 2 -3 quarts of water in a big saucepan and bring it to boil with a tsp of salt. Once it is boiling , dunk in the sprouts for say 3 -4 minutes.
- The idea is it is not completely cooked but more like to give a blanched effect, al dente, with a crunch in the bite. Rinse it in cold water and let it cool completely.
Salad Prep:
- Now add in the diced vegetables , chopped mint and toss it in gently.
- Cool this in the refrigerator for atleast an hour.
Serving:
- Just before serving, add in the lemon juice, salt , chaat masala and garnish with cilantro and serve.
- Best eaten Cold.
Notes:
- Adding in the mint in the initial part of prep, imparts a nice flavor when it sits in the refrigerator for an hour or so.
- Also remember to just salt before you serve. Adding it initially will result in a watery mess!
