MIXED SPROUT AND VEGETABLE SALAD
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Soak the dal in water for 30 minutes. Drain and place in a pan. Add water and cook until the dal is just done. Drain again and set aside to cool.
- Boil the bean sprouts until just cooked. Drain and set aside.
- In a large bowl, mix together the dal and bean sprouts, carrots, cucumber, chillies, mango and chopped coriander. Add the lemon juice and salt and mix well.
- Heat the oil in a pan. Add the mustard seeds, roast until they splutter, and then add the curry leaves. Add this tempering to the dal mixture and give it a good stir.
- Garnish with the grated coconut and serve at room temperature.
INGREDIENTS
- 250 grams split green gram
- 100 grams bean sprouts
- 4 medium-sized carrots, grated
- 1 medium-sized cucumber, seeded and chopped
- 3 green chillies, chopped
- 2 medium-sized mango, chopped
- 4 tablespoons chopped fresh coriander leaves
- 2 tablespoon lemon juice
- 1 teaspoon salt
- 4 teaspoons sesame oil
- 2 teaspoon black mustard seeds
- 15 curry leaves
- 2 tablespoon grated fresh coconut
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