Protein Sprouts Salad

Name: Protein Sprouts Salad
Total time: 1500 s
Yield: 3 people
Cuisine: Indian
Ingredients: 1/4 cup sprouted green mung beans; 1/4 cup sprouted brown mung beans; 1/4 cup sprouted bengal gram; 1/4 cup sprouted chickpeas (Chhole); 1 tbsp Fenugreek seeds; 1/4 cup water for pulses boil; 100 gram Roasted cottage cheese (paneer); 1 tbsp olive oil; 1 chopped green chilli; 1 Chopped carrot; 1 Chopped Cucumber; 1 Chopped Onion; 1 . Chopped beetroot; 1 Chopped tomato; 2 tbsp mint leaves; 1 1/2 tbsp lemon juice; 1/2 tsp black pepper powder; 1/2 tsp rock salt powder; 1/2 tsp chaat masala; as per taste Salt; As needed Mint leaves; as required Lemon slices

Daxa Parmar @Daxa_2367

Vadodara, Gujarat, India

#boxweek2
#Mysterybox
#salad

We all eat sprouts every now and then. They are rich in nutrients and antioxidants and eating them can improve your digestion and blood sugar levels. Making sprouts a part of your meals can offer various benefits to you. If you enjoy eating raw and boil sprouts with onions and tomatoes. Sprouts give you a ton of amazing health benefits. Sprouts are high in fiber and low in calories. When you eat sprouts, you will feel full and won’t reach out for unhealthy snacks, which ultimately will help you lose weight. It helps build muscles, it can prevent Anaemia, it can strengthen your immune system.

#boxweek2
#Mysterybox
#salad

Daxa Parmar @Daxa_2367

Vadodara, Gujarat, India

#boxweek2
#Mysterybox
#salad

Saved

Ingredients

25 minutes

3 people

1/4 cupsprouted green mung beans
1/4 cupsprouted brown mung beans
1/4 cupsprouted bengal gram
1/4 cupsprouted chickpeas (Chhole)
1 tbspFenugreek seeds
1/4 cupwater for pulses boil
100 gramRoasted cottage cheese (paneer)
1 tbspolive oil
1 chopped green chilli
1 Chopped carrot
1 Chopped Cucumber
1 Chopped Onion
1 . Chopped beetroot
1 Chopped tomato
2 tbspmint leaves
1 1/2 tbsplemon juice
1/2 tspblack pepper powder
1/2 tsprock salt powder
1/2 tspchaat masala
as per taste Salt
For Garnish
As neededMint leaves
as required Lemon slices

Saved

Steps

25 minutes

1

First wash the green mung beans, brown mung beans, bengal gram, chickpeas (Chhole) and fenugreek seeds in a separate bowl, add water and cook overnight. The next day after it is ready, drain the water and tie all the beans in a separate cotton cloth and keep them from morning to evening. So it will look very nice outside the root.
2

Now add olive oil in a pan and when it gets hot, add pieces of cottage cheese (paneer) and dry roast for 1 minute.
3

Now add all the sprouted beans to the cooker and boil in 2 whistles. (Many people get acidity from eating raw beans, so use a little booze) Now drain all the water from these beans and dry them. If the water has a lot of nutrients, use that water in lentils and vegetables.
4

Now add these beans to a bowl. Now add chopped green chillies, carrots, cucumbers, onions, beet root and tomatoes and mix everything well.
5

Now add mint leaves by hand and add pieces of roasted cottage cheese.
6

After it is ready, add lemon juice, black pepper powder, rock salt powder, chaat masala and salt and mix everything well.
7

Now protein sprouts salad is ready to serve. Garnish with mint leaves and lemon slices.
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