Healthy High-Protein Mixed Sprouts SaladVeg

1

Combine black chickpeas (kala chana), green moong dal, and white chickpeas (chana) in a bowl.

2

Rinse thoroughly, cover with water, and soak for 12 hours.

3

After soaking, drain the water, transfer the legumes to a strainer, and cover with a damp cotton cloth.

4

Let them rest for approximately 2.5 days, rinsing under running water every 10–12 hours until they have fully sprouted. Once ready, store in the refrigerator.

1

Prepare the sprouts by soaking 1 cup of mixed sprouts in hot water for 2–3 minutes to soften, then strain well.

2

In a large mixing bowl, add the softened sprouts.

3

Add the finely chopped red, green, and yellow capsicum, de-seeded tomato, onion, carrot, and cucumber.

4

Incorporate the finely chopped green chili and grated ginger for heat and flavor.

5

Grate the fresh or salted amla into the bowl.

6

Add the lemon juice, amchur powder, and chaat masala (optional).

7

Stir in the roasted peanuts to provide crunch and healthy fats.

8

Season with freshly ground black pepper, black salt, and pink Himalayan salt to taste.

9

Garnish with fresh coriander leaves, toss everything together until well combined, and serve.