Name: Sprouts Salad recipe by Geeta Sachdev at BetterButter
Prep time: 1440 min
Cook time: 25 min
Total time: 1465 min
Yield: 4
Ingredients: 1 bowl whole green lentil/dal; 1 bowl black gram/chana; 1 table spoon oil; 1 teaspoon salt; 1/2 teaspoon blackpepper powder; 1+1/2 glass of water; 1 carrot grated; 1/2 beetroot grated; 1 spring onion with greens chopped; 1 tomato chopped; Coriander leaf and lemon slice for garnishing; 1 table spoon lime juice

Ingredients Serving: 4

1 bowl whole green lentil/dal
1 bowl black gram/chana
1 table spoon oil
1 teaspoon salt
1/2 teaspoon blackpepper powder
1+1/2 glass of water
1 carrot grated
1/2 beetroot grated
1 spring onion with greens chopped
1 tomato chopped
Coriander leaf and lemon slice for garnishing
1 table spoon lime juice

Instructions

Wash and soak lentil and gram seperately in bowls.
After 12 hours drain the water and again place both in seperate bowls.
Cover with damp kitchen towel for 12 hours or till sprouted nicely.
Boil lentils in a cooker with 1/2 glass of water 1/2 teaspoon salt and 1/2 tablespoon oil for 2 to 3 whistles.
After cooling, transfer it to a bowl.
Then boil chana with 1 glass of water along with 1/2teaspoon of salt and remaining oil for 5 to 6 whistles or till done.
After cooling transfer to a bowl.
Arrange carrot, beet and onions along with sprouts.
Sprinkle salt and black pepper.
Add lime juice.
Garnish with coriander and lemon.
Enjoy this healthy salad in breakfast or as a snack.

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