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.
vaishali sabnani says
The salad looks so colourful and very healthy indeed! Beautiful combo of the sprouts with veggies to make it super delicious.
Radha says
Thanks, Vaishali. Yes, it is super delicious.
Deb in Hawaii says
I haven't sprouted legumes in ages but this salad looks delicious! Thanks for sharing it with Souper Sundays this week! 😉
gluten Free A_Z Blog says
Wow! I love the idea of all those sprouts. Sounds super healthy.
gluten Free A_Z Blog says
Wow! I love the idea of all those sprouts. Sounds super healthy.
Narmadha says
That is such an healthy, colorful and nutritious salad. Love the combination of sprouts, veggies with simple dressing
Suma Gandlur says
This is such a power packed salad. How do you use the sprouts in paratha recipes? Do you use them in stuffing or in the dough?
Suma Gandlur says
This is such a power packed salad. How do you use the sprouts in paratha recipes? Do you use them in stuffing or in the dough?
Anonymous says
This is such a power packed salad. How do you use the sprouts in paratha recipes? Do you use them in stuffing or in the dough?
Suma Gandlur
Anonymous says
This is such a power packed salad. How do you use the sprouts in paratha recipes? Do you use them in stuffing or in the dough?
Suma Gandlur