Salads have become the latest fab for many. People love to eat salads as regular meals. Here is one healthy salad recipe that can be had along with rice or chappati or just as a snack during tea/coffee time.
Ingredients:
Ground nut - 1/2 cup(fired or boiled fresh groundnut)
Sprouted Moong Dal - 1 cup
Onion - 1 big finely chopped
1 big ripe tomato - Finely chopped (can also add 2 to 4 tbspns of Tomato Puree)
Green Chilly - 1 medium sized
Ginger - 1 inch piece (grated or finely chopped)
Lemon Juice - 1 tbsp
Salt - to taste
For seasoning:
Oil - 1 tsp
Mustard - 1 tsp
Urad Dal - 2 tbsp
Curry Leaves - a few
Coriander Leaves - a few (finely chopped)
Method:
In a salad bowl, add groundnut, moongdal, onion, tomato (or puree), ginger, green chilly and the lysalt. In a frying pan add oil and add the mustard seeds and when it splutters add it to the groundnut mixture. Mix thoroughly. Add the lemon juice to it.
This salad can also be decorated with finely chopped coriander leaves.
Ingredients:
Ground nut - 1/2 cup(fired or boiled fresh groundnut)
Sprouted Moong Dal - 1 cup
Onion - 1 big finely chopped
1 big ripe tomato - Finely chopped (can also add 2 to 4 tbspns of Tomato Puree)
Green Chilly - 1 medium sized
Ginger - 1 inch piece (grated or finely chopped)
Lemon Juice - 1 tbsp
Salt - to taste
For seasoning:
Oil - 1 tsp
Mustard - 1 tsp
Urad Dal - 2 tbsp
Curry Leaves - a few
Coriander Leaves - a few (finely chopped)
Method:
In a salad bowl, add groundnut, moongdal, onion, tomato (or puree), ginger, green chilly and the lysalt. In a frying pan add oil and add the mustard seeds and when it splutters add it to the groundnut mixture. Mix thoroughly. Add the lemon juice to it.
This salad can also be decorated with finely chopped coriander leaves.
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