Sprouted Beans Salad with Avocado and Carrots

A salad is a versatile food category defined by its unique structural characteristics.This innovative salad is a harmonious blend of sprouted Green Moong dal, Kala Chana, sweet corn, and aromatic Methi seeds—a culinary creation that transcends ordinary nutrition.

Culinary Introduction:

This Bean salad represents a perfect harmony of proteins, complex carbohydrates, and essential micronutrients. Each ingredient is meticulously prepared to maximize nutritional potential and digestibility.

Each component in this salad tells a unique story:

Green Moong Dal: A protein-rich legume with remarkable digestibility.

Kala Chana: An ancient grain packed with robust flavors and nutrients

Sweet Corn: Adding natural sweetness and delightful texture

Methi Seeds: Introducing subtle, earthy undertones and medicinal properties

Including sprouted methi seeds in a salad can enhance nutrient bioavailability and reduce bitterness, making it a nutritious and flavorful addition to your diet.

1 cup Green Moong Dal(Whole,Soaked Overnight and Sprouted)

¼ cup Kala Chana (Brown Chick Peas)(Whole,Soaked Overnight and Sprouted)

1 tbsp Methi Seeds(Fenugreek Seeds)(Whole,Soaked Overnight and Sprouted)

½ cup Celery Roots(Finely Chopped)

⅓ cup Makka(SweetCorn)

½ cup Sweet Potato(Shakar Kandi)

¼ cup Tomato (Finely Chopped)

¼ cup Green Coriander Leaves(Finely Chopped)

¼ cup Onion(Finely Chopped)

Dry Spices

½ tsp Chana Masala

½ tsp Chaat Masala

½ tsp Salt

¼ tsp Red Pepper Powder

1 tbsp Lemon Juice

For Garnishing

1 tbsp Julienne Carrots

2 tbsp Avocado sliced

2 Sprig Mint Leaves

Sprouting the Beans:

Thoroughly wash all beans and soak them overnight in water.
Drain and rinse the beans, then wrap them in a clean cotton cloth.
For cooler climates: Place the wrapped beans in an oven with only the light turned on for 12 hours to encourage sprouting.
(Skip this step if you're in a warmer climate.)
Rinse the sprouted beans under running water.

After sprouting, Beans quadruple in size.(1 1/4 cups beans quadruple in 4 1/4 cup)

Cooking the Sprouted Beans:

Fill a steamer with water and bring to a rolling boil.
Add the sprouted beans to the steamer and cook for 5 minutes.
Turn off the heat and let the beans sit, covered, for an additional 5 minutes.

Prepare the Salad:

Transfer the cooked beans to a large bowl and allow them to cool for a few minutes.
Add all fresh ingredients(Chopped Celery, Tomato, Onion,Boiled sweet Potato,Cilantro, Lemon Juice) and dry spices to the beans.
Toss the salad gently to combine all ingredients.
Garnish with sliced avocado and carrots.

Serve this nutritious sprouted bean salad as a hearty breakfast, lunch, or dinner. It pairs excellently with a cup of hot tea.

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Sprouted Beans Salad with Avocado and Carrots