Corn and Sprouts Salad: "
Corn and Sprouts Salad.
Whole moong, black chickpeas and red chori are soaked in water overnight and left to sprout for 2 – 3 days. The sprouts are then mixed with sweet corn and roasted peanuts. The salad is seasoned with chaat masala and herbs and served with a squeeze of lemon.
Makes: around 2 Cups of Corn and Sprouts Salad.
Ingredients:
- Sweet Corn 1/2 Cup (Fresh or Frozen)
- Moong Sprouts 1/2 Cup
- Black Chickpeas Sprouts 1/2 Cup
- Red Chori Sprouts 1/2 Cup
- Roasted Peanuts 2 tbsps
- Lemon Juice 1 tsp
- Chaat Masala 1/4 tsp
- Red Chili Powder 1/4 tsp
- Cilantro Few Leaves
- Mint 2 – 3 Leaves
- Salt to taste
Method of preparation:
Wash and finely chop the cilantro leaves and mint leaves.
Microwave the corn in enough water for a minute.
Strain the corn.
In a mixing bowl, mix together all the ingredients.
Serve corn and sprouts salad fresh or cold.
Notes: How to make sprouts in various methods.
Variations: You can also drizzle half a tsp of honey if you wish.
Other Names: Corn and Sprouts Salad
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