Category: Salads, Vegetarian Recipes
Cuisine: Indian
Yields:
1 Serving
Difficulty: Easy
Prep Time: 20 Mins
Sprouts are living foods which are healthy for the body & mind. They are high in vitamins, minerals & proteins and in ancient Indian Ayurvedic science said to be good for all the three dosas (or body types). Making sprouts at home is very easy & is healthier & safer than store bought sprouts. Here is a salad that I make with mung bean sprouts on a regular basis. You can add in any ingredients of your choice in this salad. Some peanuts or walnuts will provide a nice crunch too.
Ingredients
Instructions
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For sprouting mung beans, soak about 1/2 cup mung beans (this will yield more than 1 cup sprouts) in water for at least 8 hours or overnight. The mung beans will swell in size after soaking.
- Then drain all the water, put it in a glass jar & cover it with a clean wet kitchen towel. Alternatively, you may cover the drained beans in a clean kitchen towel. Leave this aside for at least 12 hours for the beans to sprout.
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After 12 hours, the beans will start to sprout. Clean the sprouts with fresh water twice a day. After about 3 to 4 days, the beans would have sprouted to a good size. Now you can use it as desired or you can store it in the refrigerator for about a week.
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Cook the sprouts in very little water for 2 to 3 minutes. Drain excess water if any.
- Take cooled sprouts in a bowl & add in the chopped tomatoes, cucumbers, pomegranate, lemon juice, salt & pepper. Toss it well & transfer into a salad bowl. Refrigerate leftovers.