Prep Time: 15 minutes

Cook Time: 5 minutes

Servings: 2 Servings

Masoor dal, like other whole pulses is a natural source of proteins. It is had in most households prepared as a dal. You could try having it as a salad as well. Even better when sprouted, as in this recipe. This recipe combines the sprouted dal with a coconut based dressing, but you could diversify and add a Mexican taste by using tomato salsa.

A tasty way to add sprouts to your kids intake! Sprouts are live foods rich in vitamins, minerals and fibre.

Ingredients

• Masoor: ½ cup (sprouted and steamed)
• Potato: 1 small (cut lengthwise and steamed)
• Tomato/Cucumber/Onion: 1 each (small/cut lengthwise)
• Coriander Leaves: 1 tbsp (finely chopped)
   

• For the dressing:

• Coconut: 1 tbsp (grated)
• Tamarind paste: 1 tsp
• Coriander Seeds: 1 tbsp (roasted)
• Red Chilly :1 whole.

Method

• Make the dressing:

  Grind all above ingredients for the dressing, with a little tamarind pulp water and salt to make your dressing.

  Make the salad:

• Mix all the ingredients together with the dressing in a large round salad bowl.
• Garnish with coriander.
• Substitute Masoor with rajma! OR substitute with tomato Salsa instead of the above dressing to get a new Mexican twist.
   

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  Eating guide:

• Food group: Legumes
• Sprouts are live foods! a powerhouse of nourishment
• So add it liberally to meals especially for growing kids or someone recovering from an illness
• You can sprout any of the whole daals such as moong,moth, kali malka masoor. And then there is peanut!

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