959 total views
The Indian summer, especially in the National Capital Region, brings upon us intense heat, combined with hot winds called Loo and frequent dust storms accompanied by rain. In this weather, I sometimes lose my appetite for the usual hot dal, rice, vegetable curry and foods with the usual spices used in Indian cooking, but still want that desi taste with all the right balance of nutrition. So here’s a sprout salad that gives me the protein, fibre, nutrients and tummy filling goodness all in a fuss-free bowl.
This salad works very well for me especially because I’ve gained back a substantial number of kilograms shed last year with the right kind of eating and exercise by not following said right eating and a halting of any exercise for the entire duration of winter. Now it’s regret time and move-my-ass time. So with a resumption of yoga and dance about five times a week, I not only need to shed the kilos but also need the energy to keep up these high intensity workouts without passing out while I’m at it.
The salad has a good balance of sweet from the pomegranate, sour from the mango, crunch from the cucumber, tang from the lemon, pungent flavour from the black salt and herb-y hit from the coriander and mint leaves. I had a raw mango lying in the fridge for a bit too long and it started ripening a bit, but was still more raw than ripe. I used that. It’s fine either way.
I can eat a huge bowl of this on my own for lunch and for dinner. If you do not have access to black salt, you can use a smaller quantity of regular salt or any other salt like rock salt, or Himalayan pink salt, or finely ground sea salt. Adjust the seasoning according to your taste and enjoy this healthy fresh energy giving salad.
150 gms moong sprouts
1 medium raw or partially ripe mango
1 long green chilly
1 medium pomegranate (seeds)
4 tbsp lemon juice
2/3 tsp black salt (kala namak) or any salt
1 tbsp chopped coriander leaves
1/2 tbsp chopped mint leaves (optional)
- Add the moong sprouts to boiling water and boil for about 4 minutes. Drain completely and cool.
- De-seed the tomato and cucumber and dice them finely along with the raw mango.
- De-seed the green chilly and chop very finely so that you don’t get big chunks in your mouth.
- After the requisite chopping, mix all the items under ingredients together, taste for seasoning, add more of anything you want and serve.