Categories
salads

(268)Sprouts with Fenugreek seeds Salad.

Ingredients

  • 1 tbsp. Brown Chana.
  • 1 tbsp. Whole Moong.
  • 1 tbsp. Fenugreek seeds.
  • 1 Amla.
  • 1 tbsp. Coriander leaves.
  • 1 tbsp. Mint leaves.
  • ½ cup Tender Coconut (Ideal because sprouts are dry so due to milk in tender coconut helps to keep salad wet or you can also use fresh grated coconut but not desiccated coconut. 
  • 1 tbsp. Chat masala
  • 1 Green chilli finely chopped ( optional)
  • 1 tsp. Red chilli powder.
  • 1 tsp. Lemon juice ( optional)

Method

  1. Soak Chana, Moong and Fenugreek seeds separately for 8-10 hours.
  2. After 10 hours tie all three separately in muslin cloth and keep it in a dark warm area for 8-10 hours.
  3. After 10 hours, you can see small roots coming out from each soaked grain. Mix them, Wash them and keep aside.
  4. Chop tender coconut into a hand chopper or mechanised chopper and keep aside.
  5. Finely chop washed Coriander leaves and Mint leaves and keep aside.
  6. Finely chop Amla and keep aside.
  7. In a big mixing bowl mix all ingredients and add chat masala.
  8. Serve with Roti, Bhakhri, Paratha, khakhra or as you wish.

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Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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