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Sprout Salad 

Serves: 4
Ingredients How to?
  • 1 cup chickpeas (kabuli chana)
  • 1 cup black Chana 1 cup Green Moong 1 medium sized
  • Tomato 1 medium
  • sized Onion 8-10 leaves mint/parsely salt and pepper to taste black salt to taste 6-8 drops lemon,
  • 1/2 tsp. vegetable/olive oil
  • Soak chickpeas, black chana and moong in individual vessel in the morning in luke warm water.

  • Drain them by evening

  • Next morning by lunch time little sprouts start to come out.

  • Take a vessel big enough for all three to fit in.

  • Fill half the vessel with plain water and bring to a boil.

  • First add chickpea and black chana. Let the water come to boil again before adding moong.

  • Let them boil till tender (some like it very soft, some like such that they can bite it)

  • Drain all together place them in a bowl and add to it chopped onion and tomatoes

  • Sprinkle it with salt, black pepper and black salt. Garnish it with mint or parsely leaves.

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