Soft, crunchy, juicy, spicy, tangy; this moong dal sprouts salad is a potpourri of flavours and textures. I just toss together a variety of fresh seasonal vegetables with mung dal sprouts, little lime juice and some light Indian seasoning and voila! the sprouts salad is ready.
Chop all the veggies into tiny and almost similar size.
In a big bowl, toss together the chopped veggies, half of the pomegranate seeds and sprouted moong beans.
Season with lime juice, cumin powder, salt, pepper, dry mango powder and fresh coriander. Mix well.
That’s it! Remove into serving bowls and drop in the remaining red pearly pomegranate seeds* and nourish yourself with this amazing raw sprouts salad.**
Notes
*The pomegranate seeds add a shining red color to the salad but, they also give amazing juiciness to every bite of the salad and not to forget, their amazing health benefits.**Since I sprout my beans at home, I safely use them in raw food recipes. But if you are not sure of the source, it may be better to steam or boil the sprouts, therefore removing any impurities. Click here for how to sprout seeds and beans at home.