Sprouted Bean Salad

The same nine-bean mix that goes into kwati, sprouted and served cold instead of simmered. Cucumber and lemon keep it light; the beans do the rest.

Ingredients

• 2 cups Mixed beans (mung, black-eyed pea, chickpea), sprouted
• 1 small Onion, finely chopped
• 1/2 Cucumber, diced
• 1 small Tomato, diced
• 1 Green chili, chopped
• 2 tbsp Coriander leaves, chopped
• 2 tsp Mustard oil
• 1 tbsp Lemon juice
• to taste Salt

Steps

1. Serves 2. Soak the beans overnight, drain, and leave them tied in damp muslin for 12-24 hours until short tails appear.
2. Blanch the sprouts 3-4 minutes in boiling salted water, then drain and cool. Raw sprouts are harder on the stomach and this costs nothing in texture.
3. Toss with the onion, cucumber, tomato, green chili and coriander.
4. Dress with mustard oil, lemon juice and salt just before serving — dressed early, the cucumber waters the bowl down.

Nutrition

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• Spiced Egg Salad
• Vegetable Omelette Set
• Chickpea Curry
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