Sprouts are supposed to be super heathy. I therefore sprout several different kinds of lentils/legumes. My sprouts maker comes in very useful in doing this. Given the hot summers of India, the process is relatively quick. I can get sprouts in a couple of days. A sprout salad is on the table at least one a week. While sprouts are readily available in the market, I never buy them as there are invariably non-organic. I have never seen sprouts in organic markets. But, I am sure, they must be available. I find it easiest to make my own sprouts.
This moong sprouts salad is a classic – not only healthy, but also very tasty.
1 1/2 cups mung bean sprouts
3/4 cup cabbage, chopped fine and blanched
1/2 cup finely chopped tomatoes
1/2 cup grated carrots
1 tbsp coriander leaves, chopped (unfortunately, I ran out of this and therefore did not use)
1/4 cup finely chopped onions
2 tsp lemon juice
1/2 tsp finely chopped green chilis
Salt to taste
Seeds of your choice, to garnish (I used chia seeds)
Combine all the ingredients (except the seeds) in a bowl and toss well
Garnish with seeds of your choice
Serve immediately or chilled