Shingada Sprouts Salad

Shingada Sprouts Salad

By Chef Shantanu Gupte

From Health Mange More

Prep: 15 minutes

Cook: 10 minutes

Method: Easy

Course: Salad

Type: Indian

Key Ingredients:

Water chestnuts and green gram sprouts combine well in this crunchy and tangy salad

Ingredients

Peeled water chestnuts (shingada) ¾ cup
Green gram sprouts (ankurit moong), boiled ½ cup
Oil 1 tsp
Cumin seeds ½ tsp
Bay leaf 1
Onions, sliced ¼ cup
Medium carrot, peeled and cut into thin strips 1
Cabbage, finely chopped 1 cup + a few leaves to serve
Peanuts, roasted and crushed 3 tsps
Red chilli powder ½ tsp
Vinegar 3 tsps
Honey 1 tsp
Salt to taste

Methods

Heat oil in a non-stick pan, add cumin seeds, bay leaf and onion and saute till cumin seeds change colour.
Add carrot, cabbage and water chestnuts and toss lightly. Cook for 3-4 minutes.
Take the pan off the heat and add green gram sprouts, peanuts, red chilli powder, vinegar, honey and salt and mix well.
Arrange cabbage leaves on a serving platter, put the salad over them and serve immediately.

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