Sprouted Moong Salad

1. 1

   If using dry moong, sprout them first (this takes 2-3 days). Once sprouted, steam the moong for 5-7 minutes until tender-crisp. Let them cool completely.

   TIPDo not overcook the moong; they should retain a slight bite.
2. 2

   While the moong cools, press the firm tofu to remove excess water, then cut it into small cubes. Finely chop the cucumber, tomato, red onion, and green bell pepper.

   TIPPressing tofu ensures it absorbs flavors better and has a firmer texture.
3. 3

   In a mixing bowl, combine the steamed sprouted moong, cubed tofu, chopped cucumber, tomato, red onion, green bell pepper, and pomegranate seeds.

4. 4

   Add the fresh lemon juice, chopped cilantro, chaat masala, black salt, roasted cumin powder, and red chili powder to the bowl.

   TIPAdjust chili powder to your preferred spice level.
5. 5

   Gently toss all the ingredients together until well combined and coated with the spices. Serve immediately.

   TIPFor best flavor, let the salad sit for 5-10 minutes before serving to allow the flavors to meld.

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