Rating5/5 (from 1 ratings)5
YieldMakes 12 cups
½ cup Fenugreek Seeds, Soak over night & Sprout
½ cup Mung Beans (Green Grams), Soak over night & Sprout
2 cup Cucumber, Chopped
1 cup Tomato, Chopped
1 cup Carrot, Grated
2 tablespoon Lime/Lemon Juice
1 cup Raisins, soak
½ cup cilantro
1 tablespoon Ginger, Grated
Rinse 1/2 cup fenugreek seeds thoroughly in tap water. You can buy fenugreek seeds from any indian store at much cheaper price than any Health Food Store. Soak them overnight in 2 cups water. You can drink the soak water in the morning. (As per Ayurveda, 5000 year old Indian Medicine System, drinking water in which fenugreek seeds are soaked is good for Diabetics, it clears toxins and helps in detoxification. Fenugreek sprouts are also good for nursing mothers as it helps in milk formation).
Rinse 1/2 cup Mung beans in a seperate container and soak them overnight in 2 cups water (As per Ayurveda, Mung Bean sprouts are tri-doshic/balancing for all body types).
Then proceed to sprout Fenugreek/Mung beans for 1.5 – 2 days or until the roots are atleast seed length.
Once the sprouts are done mix with chopped cucumber (1 medium), 2 medium size chopped tomatoes and a cup of grated carrot. Soak 1 cup raisins for atleat 3-4 hrs and add it to the above mixture along with juice of 2 limes. Add 1/2 cup of cilantro, 1 tablespoon of grated ginger (approx 1 inch piece) and refrigerate.
Be creative with vegetables. You can also add onion, fresh grated coconut, green chillies, bell peppers, chopped apples etc. You can also add Bengal Gram (Chick pea) sprouts or any other sprouts you like.
Tggoesraw's ThoughtsBy tggoesraw
This is one of my favorite salads and good thing is it stays fresh for upto a week in refrigerator.
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