Sprouts Salad

Photo by Karthik Ram

Please read the method first as the sprouts should be made ahead. 

Serves 8-10


  • 50 g whole moong (green gram)
  • 50 g whole brown lentils (masoor)
  • 100 g raw peanuts with skin on
  • 100 g sesame seeds
  • 50 g fenugreek seeds (methi dana)
  • 250 g finely shredded white cabbage
  • 200 g julienned carrot
  • 100 g julienned beetroot
  • 150 g raisins
  • 2 tbsp finely chopped spring onion greens, for the garnish

For the Dressing

  • Juice of 3 lemons
  • 2 tsp cumin (jeera) powder
  • 10 ml soy sauce
  • Unrefined salt to taste


Separately sprout the moong and lentils for 2-3 days and the sesame and fenugreek for 2 days. Soak the peanuts overnight in double the quantity of water. Drain and rinse. Soak the raisins for ½ an hour in just enough water to cover. Drain and save the soaking water.

Place the sprouted moong, lentils, fenugreek and sesame seeds along with the peanuts, vegetables and raisins in a mixing bowl and mix well. Keep aside.

For the dressing, in a small bowl, mix the lemon juice, soy sauce, cumin powder and the saved raisin water. Pour over the salad. Garnish with spring onion greens and serve.