Dal Sprouts Salad

Dal sprouts salad is addictive and very healthy. Sprouts are a great form of nutrition and easy enough to digest at the same time. Including them as salads , curries, parathas, or fritters in the diet helps maintain weight and stay healthy. They provide excellent nourishment to kids too.

This dal sprouts salad used simple whole dals that will be in every home. Instead of making curries alone, they are great as salad too. I often make sprouts and use them in curries, salad, and rice or paratha. 

This salad is simple to make. The crunchy bite of fresh sprouts, coupled with veggies and dressing is totally addictive. Plus, the peanuts are absolutely divine in this salad. The dressing is based on our everyday simple tadka or tempering making it easier to make the salad without wondering for different dressing options. Nothing can be easier than this.

Every bite of this salad is amazing and bursting with flavor that it is easier to see the bowl empty and everyone would be asking for more. This can become either a side or a meal by itself whenever you want to cut down on carbs. This salad effectively nourishes and satisfies the hunger. 

I am linking this to Srivalli's Blogging Marathon 121 - Dazzling Dals. Check the Handvo Waffles and Moon Dhal Kothambir Wadi and a Taco recipes I shared for the same event. The following measurements easily serves four as a side salad. 

This is vegan too!

I am linking this to The Happy Now Blog Link-Up, Over The Moon, Happiness is Homemade, Full Plate Thursday, and Tasty Tuesdays.

Deb of Kahakai Kitchen hosts Souper Sundays and I am linking this post to it too.

Ingredients

Whole moong dhal sprouts - 1/4 cup

Red chori sprouts - 1/4 cup

Mothi dal sprouts - 1/4 cup

Yellow split moong dhal - 2 tbsp

Peanuts - 1/2 cup, roasted

Onion - 1/3 cup, chopped

Carrots -1/2 cup, shredded

Corn - 1/2 cup, roasted

Cucumber - 1/2 cup, chopped

Tomatoes- 1/2 cup chopped

Tempering/Dressing

Oil - 1 tbsp

Mustard seeds - 1/2tsp

Cumin - 1/2 tsp

Asafoetida - 1/8 tsp

Lemon juice - 2 tsp

Salt - 2/3 tsp

Thai chili- 1or 2, chopped fine

Cilantro - 1/4 cup, chopped

Method

Soak the yellow moong dhal in water for 1 hour. Drain the water. Add all the dal, sprouts, and veggies for the salad in a bowl.

Heat oil in a pan, add the mustard seeds. When it splutters add the cumin followed by asafoetida. Fry for 30 seconds and set aside in a bowl for a few minutes to cool. To that add the salt, lemon juice, green chili, and cilantro. 

Mix and add it to sprouts mix.

Toss and serve.