Monday, 11 May 2015

SPROUTS ANI METHI CHI KOSHIMBIR / SPROUTS AND FENUGREEK SEED SALAD


SPROUTS ANI METHI CHI KOSHIMBIR / SPROUTS AND FENUGREEK SEED SALAD

INGREDIENTS

Moong / green gram sprouts
½ cup
Matki / moth bean sprouts
½ cup
Methi dana / fenugreek seeds sprouts
¼ cup
Cucumber grated
1 cup
Carrot grated
1 cup
Green chillies chopped
1 – 2 nos
Lime juice
2 tbsp
Danyache koot / roasted peanut powder
2 tbsp
Fresh scraped coconut
2 tbsp
Sugar
½ tsp
Salt
T.T.
Coriander leaves chopped
2 sprigs
Oil
2 tbsp
Rai / mustard seeds
¼ tsp
Heeng / asafoetida
¼ tsp


METHOD:



1.       Mix together all the ingredients starting from moong till the coriander leaves.


2.       Heat oil, add rai. When it crackles add in the heeng.


3.       Pour the tadka over the prepared sprouts mix.

4.       Give it a toss and chill.

5.       It tastes amazing when chilled as it also gets time for all the juices to seep into each other.

6.       Methi is very good for your health and since it is used raw here it gives an added benefit.

7.       Don’t worry about the methi  tasting bitter, thank all the other added ingredients.

8.       When its sprouted it doesn’t taste bitter at all as it loses a considerable amount of its bitterness.

9.       Preferably try and add salt at the end moment, i.e. just before serving otherwise it accelerates the process of all the other ingredients to leave out their juices and makes the koshimbir watery and soggy.





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