Sprouted moong 1 cup
Ingu (hing) 1 pinch
Salt 1/5 teaspoon
Oil 1 teaspoon
Mustard seeds 1/4 teaspoon
Roasted peanuts 1 tablespoon (crushed)
Grated carrot(if you want) 1 tablespoon
Grated coconut 1 tablespoon
Green chilly 1 (finely cut)
Coriander leaves 1 tablespoon (chopped)
Lemon juice 1/4 teaspoon
Heat oil in a kaDai. Add mustard seeds. When they sputter add cut chilly and chopped coriander leaves. Join in the sprouted moong and salt and immediately turn off the flame. (By doing so, the moong stays crisp and that gives a special consistency for the dish). Stir well. Keep the kaDai closed for a few minutes. When cool sprinkle ingu, add grated carrot, coconut, crushed peanuts and lemon juice and mix well. The dish is ready to serve!
By just doing this, the raw smell of the moong disappears and you can consume four times the usual quantity that you consume ;) This can even be more of a `between meal' snack than just a salad. Usually in mixed vegetable salads, the the proportion of sprouted moong is about one fifth the quantity of vegetables. Here you may or may not use vegetables- choice is left to you!
A rare combination of nutrition and good taste :)