Sprouted Green Moong dal Kosambari (Salad)with Chickpeas

• Sprouted Green Moong dal/ – 2 cups ( see below on how to sprout the green moong dal)
• Medium carrot – 1 grated
• Red and green bell pepper- 1/4th cup each chopped fine
• Few Cauliflower florets grated
• Boiled chickpeas- 1/2 cup
• A handful of freshly chopped Coriander leaves
• Fresh grated coconut- 2 tbsps.
• Salt to taste
• Lemon juice to taste

To temper:

• Mustard seeds – 1/2 tsp
• Chana dal – 1/2 tsp
• Cumin seeds – 1/2 tsp
• Green chilly – 3 chopped fine
• Few curry leaves
• Asafatedia- a pinch
• Oil- 3 tsps

To Sprout:

Soak the dal for good 8-10 hours. Drain the water ( make sure the dal is just little wet). Put the dal in a container, close it and leave it in a dark place. Let it sit there for good 1 1/2 to 2 days. After that they ready to be used.

Procedure:

• Combine the sprouted Moong dal, red and green bell pepper, carrot, cauliflower, coconut, chick peas, coriander leaves, salt and lemon juice in a serving bowl.
• Do the tempering by aheating the oil. When the oil gets hot add the mustard seeds and let them pop.
• Add the chana dal, cuimin seeds, green chilly, curry leaves and Asafatedia. Fry for few seconds.
• Add the tempering to the Moong dal mixture. Mix to combine and serve.