Sprouted moong and peanuts kachumbar salad Recipe

Cooking Directions

• STEP 1.Start by sprouting the moong beans. Soak them overnight and then drain the water. Place the soaked moong beans in a muslin cloth and keep them covered for 24-48 hours until they sprout.
• STEP 2.In a mixing bowl, combine the sprouted moong beans, peanuts, chopped cucumber, tomato, onion, and coriander leaves.
• STEP 3.Add lemon juice, salt, black pepper, and chaat masala to the bowl. Mix well to combine all the ingredients.
• STEP 4.Garnish the salad with some more coriander leaves and serve chilled.

Cooking Tips

• You can add other vegetables like bell peppers or carrots to the salad for added crunch and flavor.
• To make the salad more filling, you can add boiled potatoes or chickpeas.
• Adjust the seasoning according to your taste preferences. You can add more lemon juice or spices if desired.

Storage and Serving

• This salad is best served fresh and chilled.
• If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days.
• Serve the sprouted moong and peanuts kachumbar salad as a light meal or as a side dish with grilled chicken or fish.