Ingredients

• 1 cup green moong/gram sprouts
• 1 cup matki sprouts
• 1 cup black chana/black chickpeas sprouts
• 1 cup green cucumber finely chopped
• ¼ cup yellow bell pepper finely chopped
• ¼ cup tomatoes finely chopped
• ¼ cup onions finely chopped
• ¼ cup carrot grated
• 1 cup boiled potato finely chopped
• ½ cup apples, finely chopped
• ¼ cup pomegranate
• few fresh mint leaves finely chopped
• 2 tablespoons fresh coriander finely chopped

For Dressing

• ½ cup hung curd
• 1 teaspoon black pepper powder
• 1 teaspoon cumin/jeera powder
• 1 teaspoon amchoor powder/dry mango powder
• pink salt to taste
• 1 teaspoon lemon juice
• 1 teaspoon honey

Note– Please read recipe notes in the end.

Main Equipment Used

• Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
• Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

Steps In Making

1. In a large bowl add all the sprouts, finely chopped vegetables and fruits. Now mix well.
2. To prepare the salad dressing in a bowl add hung curd, black pepper powder, cumin powder, amchoor powder, salt and honey. Mix till everything is well combined. The salad dressing is ready.
3. Now add the dressing in the salad bowl and mix till the salad is well coated with the dressing.
4. Garnish with pomegranate and fresh coriander.

Recipe Notes

• You can use any veggies of your choice.
• To make the hung curd, in a muslin cloth add the curd. Now make a knot and hang it above the kitchen sink so all the excess water comes out. If you do not have a muslin cloth you can use a thin handkerchief or a sieve too.

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