Spicy Moong Sprouts and Carrot Salad

Spicy Moong Sprouts and Carrot Salad

Cooking Time : 6 minutes micro cooking.

Ingredients

Whole moong sprouts
-
2 cups
Carrot, grated
-
2 cups
Spring onions, chopped
-
1 cup
Green chillies, chopped
-
2 - 3
Coriander, chopped
-
¼ cup
Peanuts, soaked
-
½ cup
Chilli-Garlic sauce
-
1 tsp
Lemon juice
-
2 tbsp
Pepper powder
-
1 tsp
Oil
-
1 tbsp
Mustard seeds
-
1 tsp
Asafoetida
-
¼ tsp
Salt
-
to taste
Asafoetida
-
¼ tsp
Coconut, grated (opt)
-
¼ cup
Tomatoes, sliced
-
2

Preparation & Cooking

  1. Wash and place bean sprouts in the steaming basket; sprinkle it with 3 tbsp water and cook on micro HIGH for 2 minutes. Stand them for 2 minutes.
  2. Heat 1 tbsp oil in a microwave-safe bowl for 1 minute on HIGH; add chopped chillies and cook on HIGH for 1 minute.
  3. Add bean sprouts, lime juice, chilli-garlic sauce, salt and pepper to the same bowl; stir well; cover and cook for 2 minutes more on HIGH.
  4. Open the lid, mix grated carrots, soaked peanuts, chopped onions and fresh coriander. Keep it uncovered. You may cool it for 15 minutes before serving.

Serving

Transfer the salad into a shallow dish, sprinkle it with grated coconut and keep aside. Heat remaining 1 tbsp oil in a ladle on top of the gas heat, crackle mustard seeds in it and turn off the heat. Add asafetida and pour the hot tempering over the salad. Garnish it with Tomato slices and serve at room temperature.

Note

This high protein dish is almost a light meal in itself. It should be served either with some vegetable soup and toasts as a main dish, or as a breakfast dish with tea or coffee.

*All the images are indicative.

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