Sprouted salad that is very crunchy and spicy can be converted into anything. A few that I can think of right now is to add it inside a pita pocket with some hummus, flat bread roll up by spreading some garlic sauce on flat bread and using this salad for topping or in bhel puri. This salad has become very popular in my household ever since my sister got me this cool sprout making box from India. It is so simple and mess free. Has 2 compartments where you can add a bed of soaked bean, grain etc and allow it to sit over night. The excess water drips to the lower part and perfect sprouts are formed. My entry for My legume Love Affair event hosted by nourish me but created by Susan of The Well Seasoned Cook.
Green Moong dhal/gram - 2 cups
Water - 5 cups
Oil - 1 1/2 tbsp
Mustard seeds- 1 tbsp
Green Chillis - 2
Asafoetida - 1/2 tsp
Cilantro- 2 tbsp for garnish
1. Soak the dhal in water over night.
2. Drain and transfer to the sprout maker and allow it to sit over night
3. Add some oil in a wok and add asafoetida, mustard seeds and green chillis and season the sprouts.
4. Add 1 tsp of lime juice, salt and cilantro and mix well and serve.