Mixed Sprouts Salad | Sprouts Salad with Carrot Ginger Dressing
Salad made with sprouted moong and chana with Carrot gingerdressing.
Servings 3
Ingredients
- ¼ cup green gram (moong)
- ¼ cup black chickpeas (chana)
- 1 medium sized cucumber, chopped
- 1 small onion, chopped
- 8 to 10 cherry tomatoes, halved
For the dressing
- 1 medium sized carrot, chopped
- 1 tsp chopped ginger
- 2 dates
- ½ green chilly
- 1 tbsp lemon juice
- salt as per taste
For garnishing
- 1 tbsp chopped coriander leaves
Instructions
- Wash and soak moong and chana for 6 to 10 hours.
- After 10 hours, drain the water and transfer the soaked moong and chana to a strainer.
- Keep the strainer on a bowl smaller than the strainer.
- Cover and keep aside for 18 to 20 hours.
- After 20 hours, chana and moong would be sprouted.
- Boil water in a steamer.
- Transfer the sprouted moong and chana to the steamer.
- Steam for 5 minutes.
- Do not overcook the sprouts.
- Keep steamed sprouts aside.
Carrot Ginger Dressing
- In to a mixer jar,add chopped carrot, ginger, dates, green chilly, lemon juice and salt.
- Add around ¼ cup of water and blend to asmooth paste. Keep aside.
- In a mixing bowl, add steamed sprouts, chopped cucumber,chopped onion and chopped cherry tomatoes.
- Add Carrot ginger dressing and mix well.
- Garnish with chopped coriander leaves. Serve immediately.