Special Sprout Salad

#glutenfree #vegan #recipe



*Note: This recipe requires some prep beforehand. Ingredients: 2 cups mung bean sprouts 1/2 cup puffed rice 3-4 curry leaves, dried and crushed 1/4 cup walnuts, chopped 1/4 cup red onion, diced 1/2 firm plum tomato, diced 1/4 cup cilantro, leaves and stems, chopped 2 lemon wedges Salt to taste Chat masala Directions: 1. In a bowl, add red onion and juice of 1 lemon wedge, a pinch of salt, and set aside for ~30 minutes or more. 2. In a large mixing bowl, combine puffed rice, walnuts and curry leaves. Mix well, til evenly distributed. 3. In a skillet, add a few drops of oil and lightly toast rice mixture for 2-3 minutes. 4. Add back into bowl, and let cool for 5-7 minutes. (Note: this mixture can also be enjoyed as a trail mix/type of snack.) 5. Add sprouts, tomato, cilantro and pickled red onion. Mix well, til evenly distributed. 6. Add additional salt (if necessary,) squeeze with lemon, sprinkle with chat masala and mix again. Serve room temperature.

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