Sprouted Moong Salad

🔥 Prep

• Rinse and drain 250 g sprouted moong beans.
• Peel and finely chop 1 onion.
• Dice 1 tomato into small cubes.
• Peel and halve 0.5 cucumber, then slice into thin half‑moons.
• Measure out 2 tbsp lemon juice, 1 tsp chaat masala, and 0.75 tsp salt.

🔥 Cook

• 1. In a large mixing bowl, combine the 250 g sprouted moong, chopped onion, diced tomato, and sliced cucumber.
• 2. Add the 2 tbsp lemon juice, 1 tsp chaat masala, and 0.75 tsp salt to the bowl.
• 3. Gently toss the salad for 30 seconds at room temperature until the ingredients are evenly coated.
• 4. Let the salad rest for 2 minutes at room temperature to allow the flavors to meld.
• 5. Give the salad a final toss for 10 seconds before serving.

🔥 Serve

• Transfer the salad to a serving bowl and optionally garnish with an extra sprinkle of chaat masala.
• Serve chilled or at room temperature as a refreshing side dish alongside Indian breads like roti or paratha.
• Pair with a light yogurt raita or a glass of buttermilk for a complete meal.