Sprout Salad | Tiffin Treats by Roopa Nabar | Sanjeev Kapoor Khazana

Mixed sprouts tossed in Indian flavours and served with masala chaas.

SPROUT SALAD

Ingredients

1 cup chana sprouts, boiled
1 cup moong sprouts, boiled
½ cup chickpeas, soaked overnight and boiled
1 medium tomato, finely chopped
1 medium radish, grated
1 tablespoon chopped fresh coriander leaves
Crushed black peppercorns to taste
Salt to taste
1 tablespoon oil
1 teaspoon mustard seeds
1-2 green chillies, finely chopped
¼ teaspoon asafoetida
¼ cup amaranth micro greens
Masala chaas for serving

Method

1. Take chana sprouts in a bowl. Add moong sprouts, chickpeas, tomatoes, radish, coriander leaves, crushed peppercorns and salt and mix well.
2. To prepare tempering, heat oil in a non-stick tempering pan. Add mustard seeds and let it splutter.
3. Add green chillies and asafoetida. Add the tempering to the salad mixture and mix well.
4. Add micro greens and mix lightly.
5. Serve with masala chaas.

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