Moong and channa sprouts cucumber boat Recipe

Cooking Directions

• STEP 1.Start by preparing the sprouts. Soak moong and channa overnight and then drain the water.
• STEP 2.Place the soaked moong and channa in a clean cloth and tie it tightly. Keep it in a warm place for 24 hours to allow sprouting.
• STEP 3.Once the sprouts are ready, wash them thoroughly and drain the water.
• STEP 4.Cut the cucumber in half lengthwise and scoop out the seeds to create a hollow boat-like shape.
• STEP 5.Fill the cucumber boats with the sprouts and garnish with your choice of toppings like chopped tomatoes, onions, coriander leaves, and lemon juice.
• STEP 6.Serve the moong and channa sprouts cucumber boats as a healthy and refreshing snack or as a side dish with your favorite main course.

Cooking Tips

• You can add a pinch of salt and lemon juice to the sprouts for added flavor.
• Feel free to customize the toppings according to your taste preferences.
• Make sure to choose fresh and firm cucumbers for the best results.

Storage and Serving

• These cucumber boats are best served fresh.
• If you have any leftovers, store them in an airtight container in the refrigerator for up to 1 day.
• Before serving the leftovers, you may need to drain any excess water that may have accumulated.