Sprouted Moong Salad | Nutritious Low Calorie Weight Loss Salad | Healthy Salad

FULL VIDEO ON YOUTUBE:

https://www.youtube.com/watch?v=QfStPPwQ7xQ

Hey guys, this colourful, refreshing, protein packed, low calorie nutritious sprouted green gram and fresh veggies salad is perfect for a light lunch. Enjoy and please don't forget to like, share and SUBSCRIBE to my channel Curry for the Soul on YouTube for more such healthy and delicious recipes.

I have used moong sprouted at home along with fresh veggies like tomato, carrot, cucumber, orange, onion, etc. with a dressing of lime juice, deseeded green chillies, roasted cumin seed powder, pepper powder, olive oil, salt and garnished with fresh coriander leaves.

You can be innovative and add some boiled chicken and make it more nutritious, spicy, crunchy or tangy as per your taste.

This is a perfect light lunch for the whole family on a lazy holiday afternoon.

SPROUTED MOONG SALAD RECIPE:

Prep time: 7 mins.

Author: Curry for the Soul

Recipe Type: Healthy Salads

Cuisine: Indian

Serves: 6

Ingredients:

• 2 cups sprouted moong (I sprouted them at home. You can use ready sprouts also).

• 1 tsp black salt and salt to taste

• 1/4 cup water for boiling the moong in pressure cooker

• 1 onion, chopped

• 1 cup tomatoes, chopped

• 1 cup cucumber, chopped

• 1 cup oranges, chopped

• 1 cup carrot, grated

• 2 tbsp lime juice

• 1-2 deseeded green chillies

• 1/4 tsp pepper powder

• 1 tsp roasted cumin powder

• 1 tbsp sugar

• 2 tbsp olive oil

• 2 tbsp coriander leaves, chopped

Salad dressing:

In a small cup add lime juice, deseeded green chilli, black salt, pepper powder, roasted cumin powder, sugar, olive oil, coriander leaves and mix well

Method:

1. Wash the sprouts, add 1 tsp salt, 1/4 cup water and cook in pressure cooker for 1 whistle

2. Immediately cool the temperature of the cooker by keeping under running tap water and open

3. Add the cooled sprouts to a bowl along with onion, tomatoes, cucumber, orange and carrot

4. Add the dressing to the salad bowl and toss it well.

5. Garnish with some more coriander leaves

6. Plate it on lettuce leaves and serve

STEP-BY-STEP INSTRUCTIONS IN FOLLOWING PICTURES: