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Author Notes: While in India, the word 'Salad is very rarely used. In fact, I can safely say, we have not used it at all in my growing up years. This is an evening snack that my mom used to quickly put it together with the ingredients in the house. Most of the time, it used to be Onions, tomatoes, shredded coconut and peanuts with shredded raw mango(we skipped lemon juice and olive oil as dressing). There were times when the Spouts did not make it to a salad at which time, this became a delicious curry that was served with rice.
- 2 cups Sprouted Green Gram(Moong Dal)
- 1 Medium Red Onion, finely chopped
- 1 Tomato, finely Chopped
- 1 carrot, finely grated
- 1/4 cup Sweet corn (if frozen, thaw the kernels)
- 1/4 inch fresh ginger, finely chopped
- 1/4 cup unsweetened coconut ( Iused frozen grated coconut found in Indian stores. I thawed it before using); Please feel free to skip this if you cannot find it
- 1/2 cup Roasted peanuts
- 2 tablespoons finely chopped fresh coriander
- Salt as needed (To boil the Sprouted Gram with water(
- I like to sprout green gram in the house. You can always buy in stores like Whole Foods or even Trader Joes. To Sprout at home- Soak green gram in water overnight or for about 12 hours. Drain the water in a colander. Cover the colander completely with a plate or loosely place a muslin cloth under the sprouted gram and cover it. Keep it in a warm place for about a couple of days.
- Boil the Sprouted Gram along with salt. Alternately, you can steam them.
- Strain the water and keep them aside.
- In a bowl, toss Onion, tomato, carrot, corn, ginger and boiled gram/moong.
- To this add, coconut and roasted peanuts
- Combine Lemon juice, Olive Oil, Salt and Black Pepper. Beat it with a fork to blend them well.
- Drizzle on top of the Sprouted Gram mixture and give it a quick toss.
- Garnish with chopped coriander. I like to let it sit for about half hour for the flavors to blend in.
- This recipe was entered in the contest for Your Best Recipe for Lettuce-Free Salad