How To Make Sprout Salad by Monika Srivastav | Cooking | Live Session | Ask Pankhuri

Start by preparing the sprouts. Soak moong dal and chana dal in water for 4 to 6 hours.

After soaking, drain the water and place the soaked dal in a cloth to sprout. Cover it and leave it for about 16 hours.

Once sprouted, rinse the sprouts with water to remove any stickiness.

Chop the onion finely using a copper knife to avoid tears.

Chop the tomatoes into small pieces, ensuring they are colorful for visual appeal.

Chop fresh coriander leaves finely.

Chop fresh mint leaves, ensuring to select good leaves to avoid wilting.

Chop green chili finely, as it is rich in vitamin C.

Chop cucumber into small pieces, either by hand or using a specific tool if available.

In a bowl, combine the sprouted moong dal and chana dal with the chopped vegetables: onion, tomato, coriander, mint, green chili, and cucumber.

Equipment Needed

Dietary

Allergens