Today I will be making sprouted moong dal salad. It’s very colourful, refreshing and healthy salad. Moong is a good source of protein and calcium. This salad you can serve as a salad or as a light lunch. This recipe will serve 2-3. For this recipe we need: About 1.5 cups of sprouted moong dal. For that I have taken 1/2 cup of moong and soaked it for about 10 hours. So you do need to soak. It’s very important at least 10 to 12 hours. And moong dal will become double in the volume like this. Then you drain the water using strainer and wrap it in the moist cheesecloth or muslin cloth. And put it back in the strainer and put that strainer in the oven. It should be ready in about 1-2 days. Something like this. So as you see these are really good sprouted moongs. Or you can put that in the dark warm place and it will happen the same thing. Result will be same. We need 1 cup of sliced or chopped cucumber And I like to use the English cucumber or the Asian cucumbers. About 1 cup of chopped tomatoes. About 1 cup of sliced oranges. 1 finely chopped green chilli I have seeded the chillies so it’s not very hot. About 1 tablespoon of finely chopped cilantro. For dressing we need 1 tablespoon of lemon juice 1 tablespoon of oil I use the olive oil. 1/2 teaspoon of black pepper 1 tablespoon of yogurt 1 teaspoon of sugar 1 teaspoon of salt 1 teaspoon of roasted ground cumin seeds And 1 tablespoon of ginger juice. So to take out the ginger juice it’s very easy. You shred the ginger from the fine side. This looks enough. Clean it. And just squeeze it. So that how easy it is. This looks like about 1 tablespoon of ginger juice. Now first we are going to boil the sprouts. So heat is on, medium high. So I am going to put about 1/4 cup of water. And the sprouts. And 1/2 teaspoon of salt. After this comes to boil we just have to cook for about 2 minutes and then close the heat and leave the cover on for another 5-6 minutes. And I will cover this and this should stay for about 2-3 minutes. Turn off the heat. After 2-3 minutes there is a boiling. And wait for another 2-3 minutes before I will take off the lid. This has been about 3 minutes so I will close it. And then wait. In meantime, we can make the dressing. So while our sprouts are getting ready we will make the salad dressing. It’s a lemon juice. Ginger juice Oil Black pepper Sugar Dry roasted cumin seed powder Salt, this you can adjust to your taste. Mix it. And here is the yogurt. And mix it well. So now we have to wait for our sprouts. We can open the lid. But now this has to cool off to the room temperature before we can add the other vegetables. So while we are still waiting for the sprouts to cool off I will make some room here. And we are going to mix this sprouts with the dressing. This dressing looks really good. Looks like sprouts are ready. And we are going to mix this with the dressing. And just. This has to sit for few minutes so this absorbs all the taste of spices. And in meantime we are going to get our plate ready to serve this. We are going to put the cucumbers Tomatoes It’s already looking very colourful. And we are just going to put the sprouts over. As I said this is a very very colourful salad. Now you can put some cilantro. And if you like hot then put the green chillies otherwise just leave them out. So you can serve this salad as is. Or serve it with iceberg lettuce leaves and make a wrap out of it. It’s a great way to serve and it makes a nice appetizer. Whatever way you serve this is a great salad which you will enjoy it. Today I am going to serve this as a lettuce wrap. It looks great and it’s very healthy. Thank you. And I will see you again with a new recipe.