Mixed Sprouts Salad

Name: Mixed Sprouts Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: indian
Ingredients: 2 cup mixed sprouts (mung bean, moth bean, black chickpea sprouts, steamed for 2 minutes); 1 pcs onion (medium, finely chopped); 1 pcs tomato (medium, deseeded and finely chopped); 1 pcs cucumber (small, finely chopped); 1 pcs carrot (small, grated); 1 pcs green chili (finely chopped); 2 tbsp coriander leaves (finely chopped); 2 tbsp lemon juice; 0.5 tsp roasted cumin powder; 1 pinch red chili powder; 0.5 tsp chaat masala; 1 pinch black salt; 1 pinch salt

RATING

4.4/5(78)

TASTE SCORE

8/10

A vibrant, protein-packed salad made with a medley of fresh sprouts, crunchy vegetables, and zesty spices. Tossed with lime juice and fresh herbs, this light and refreshing bowl is a staple for healthy Indian meals. No cooking means it comes together in minutes.

PREP

15m

COOK

SERVES

1 KATORI

101 cal

SERVINGS

METHOD · 5 STEPS

steam · ~2 min
Steam the sprouts lightly.
Steam the mixed sprouts in a steamer basket for 2 minutes until slightly tender but still crunchy. Spread on a plate to cool completely.
TIPDo not over-steam. The sprouts should keep their bite.
prep
Chop the vegetables.
1.Finely chop the onion, deseeded tomato, and cucumber into small uniform pieces.
2.Grate the carrot.
3.Finely chop the green chili and coriander leaves.
TIPUniform chopping ensures every bite has balanced flavor.
mix
Toss the salad.
1.In a large mixing bowl, combine the cooled sprouts and all chopped vegetables.
2.Add lemon juice, roasted cumin powder, red chili powder, chaat masala, black salt, and salt.
3.Toss well until everything is evenly coated.
rest · ~5 min
Let the flavors meld.
Set the salad aside for 5 minutes at room temperature so the sprouts absorb the seasonings.
TIPThis salad tastes best when served immediately after resting, while still crunchy.
garnish
Garnish and serve.
Give the salad a final toss, transfer to serving bowls, and serve at room temperature.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Sprouts must be steamed for only 2 minutes to retain their crunch and nutrients.
2
Always deseed the tomato to prevent excess moisture from making the salad soggy.
3
Use black salt (kala namak) for its signature sulfurous tang—it elevates the chaat flavour.
4
Let the salad rest for 5 minutes after tossing so the spices bloom and coat every sprout.
5
For best texture, chop onion, cucumber, and tomato into uniform small dice.
6
Serve immediately after resting—this salad does not keep well once dressed.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Add 1/2 cup of boiled chana (chickpeas) or crumbled paneer for an extra protein boost, making it a more filling meal for post-workout or lunch.

jain style

Jain-style

Skip the onion and garlic, and use only green chili, ginger, and asafoetida (hing) for flavour. Substitute regular salt for black salt to retain the chaat essence.

low oil

Low-oil

Omit any oil entirely (the recipe already has none). Instead, double the lemon juice and add a teaspoon of pomegranate seeds for a burst of juice and sweetness.

fruit twist