- 100g Sprouted Moong Beans
- 100g Sprouted Masoor Daal
- 100g Sprouted Kala Chana
- 1 Red Capsicum – Chopped
- 1 Green Capsicum – Chopped 1 Yellow Capsicum – chopped
- 1 Onion – Chopped (optional)
- Fresh Coriander leaves — chopped 1 Pomegranate – Seeded – optional
- Fresh Coconut – Grated
- Chat Masala – Approx.
- 1 teaspoon Salt to Taste
- Green Mint Chutney Date Chutney
- Red Chutney
Mix all the sprouts and capsicums. Add the coconut, onion, chat masala, and chutneys according to your taste. Garnish with pomegranate seeds and coriander leaves. Serve cold.
Lavni Shah is an avid cook who has been teaching budding chefs for the last 20 years. She has given numerous demonstrations all over the UK and Kenya, and has also been involved in judging amateur cookery competitions. Her hobbies are cooking, yoga, flower arranging, napkin folds, and vegetable carving. She is a keen fan of healthy cooking, and is a firm believer in the philosophy “YOU ARE WHAT YOU EAT!”
Disclaimer: Recipes are provided for information purpose only. OAUK is not responsible for any adverse reactions, effects, or consequences resulting from the use of any recipes or suggestions herein or procedures undertaken hereafter. If you have questions about food, diet, or nutrition, please do your own research and consult with your health care practitioner.