Thursday, March 27, 2008

Sprouts Salad

I have become tired of making the excuses again and again that I'm busy and that my kid is sick and all that. What to do? That's what is going on and on like a cycle. Anyway, I just wanted to be a part of a few events going around in the blogsphere. So, please bear with me gals for posting everything just like that without organizing it.

Our fellow blogger "Easy Crafts" who owns a great blog "Simple Indian Cooking" has launced a new event called "Powerless cooking". I glad that came up with this, as I have also wondered what would happen if there is a total power shutdown for a few days and what we would be cooking during those times. Anyway, my contribution to this event is Mungbean sprouts salad. Nothing fancy just simple and easy to make.

I wish to send the same to "Vegan Ventures" hosted by Suganya of Tasty Palettes. I'm not that familiar with this vegan cooking yet, so here goes my entry.

Green moong dal- 1 cup (sprouted)
carrot- grated
green chillies- 1 1 /2 (minced)

red onions- 1 tbsp (fine pieces)
corriander leaves- 2 tbsp
peanuts- 1 tbsp (broken)
salt- as reqd
lemon juice- 1 tbsp

The other ingredients you can add to this are:
Finely chopped boiled potatoes, cucumber, corn, tomatoes, yogurt, corriander-mint chutney, sweet tamarind sauce, sev. Keep your mind open and try out anything else listed above.

Soak mung beans overnight. Drain the water and keep it wrapped in a wet towel. Then close it with a vessel and leave it aside for one full day. The next day the mung beans would sprout beautifully. I do not like to eat it raw, so I partially steam it. You can skip this step if you want to. Anyhow, this is the way I make it.I add steamed sprouts to the rest of the ingredients and mix well. You can add yogurt too but I'm skipping that as I going to send the same to the 'Vegan' event too.

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