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Corn and Sprouts Salad

30 Jul

Corn and Sprouts Salad.

Whole moong, black chickpeas and red chori are soaked in water overnight and left to sprout for 2 – 3 days. The sprouts are then mixed with sweet corn and roasted peanuts. The salad is seasoned with chaat masala and herbs and served with a squeeze of lemon.
Makes: around 2 Cups of Corn and Sprouts Salad.


Sweet Corn 1/2 Cup (Fresh or Frozen)
Moong Sprouts 1/2 Cup
Black Chickpeas Sprouts 1/2 Cup
Red Chori Sprouts 1/2 Cup
Roasted Peanuts 2 tbsps
Lemon Juice 1 tsp
Chaat Masala 1/4 tsp
Red Chili Powder 1/4 tsp
Cilantro Few Leaves
Mint 2 – 3 Leaves
Salt to taste

Method of preparation:

Wash and finely chop the cilantro leaves and mint leaves.
Microwave the corn in enough water for a minute.
Strain the corn.

In a mixing bowl, mix together all the ingredients.
Serve corn and sprouts salad fresh or cold.
Notes: How to make sprouts in various methods.

Suggestions: Adjust the quantity of the ingredients according to your preference.
Variations: You can also drizzle half a tsp of honey if you wish.
Other Names: Corn and Sprouts Salad.