This salad dish is for folks who like crisp things. If in a restaurant you order Karak Tandoori Rotis (Crisp Indian bread baked in Tandoor) then you would love it. If you don’t like greens then it may not be your cup of tea. Still want to take chance then here we are:

First we need to get some sprouts. You would need 2 cups of moong (Green Grams) which after a good cycle of 2/3 washes, are soaked for overnight. After draining the water keep these in an open vessel or in a bowl where water is completely drained out but the grains remains moist. Cover it with a cloth or a small plate so that air can go in. In the summer, you would need to check out a bit and sprinkle some water on top of it after a few hours.  In 24 – 48 hours depending on the weather these grains would sprout. It is your choice how long you want these sprouts to grow. My strategy is soak half kg of sprouts in one go and start harvesting these sprouts after a day or so and as days pass you get bigger and lengthier sprouts. I have also found this sprouts maker, available at any good household plastics shop, quite handy as it comes with multiple containers with bottommost one for holding the water. Do keep an eye especially in summer days, excess water may turn these grains sour, so if in doubt, wash the stuff with water again and keep these again for sprouting. With the base ingredient of sprouts; it is now your call how to eat it. You can eat it raw or boil it slightly or microwave it for 3 – 4 minutes. Once you get used to it and find it monotonous it is time to go for another step in this dish.

Chop onions and tomato in small pieces (the same size which one would have noticed in Bhel puris). In a bowl add good healthy mixture of these sprouts, onions and tomatoes and squeeze one lemon on top of it. Now to make it spicy,  chop some green chilies and mix it. If you don’t have it, use a couple of spoons of green chilies pickle. If you are finding it too much greens, sprinkle it with good doses of Haldiram Bhujiia (or any equivalent brand) and mix the stuff. To add more variety you can crush some namkeen (salty) biscuits as well. You would have noticed, I am not adding any separate salt as lemon or salty snacks provide enough salt. Depending on your taste you can add more sprouts, or other raw green grains (like peas, green chickpeas), soaked black/white chickpeas (chana) or peanuts. You can mix it with boiled grains or diced boiled potatoes, cauliflower and beans as well. Variety and imagination is the limit as you can keep on adding similar vegetables. Diced cucumber, carrots also help. With this concoction one can eat lots of greens in one go. These sprouts also help as a thickener in case your gravy or daal (lentils) is too thin. This can be also eaten with boiled rice and yoghurt. Use is as a side dish in a main course or for snacking between the meals. Fasting folks can use it as main course as well. You can crush some potato chips (Lays, Pringles, Kurukuraes …) on top of the stuff to get the kids interested.  

Once you are familiar with moong, go for chickpeas (black and white) for sprouting. Later wheat can be also tried. You can keep the sprouts in a fridge. It would slow down their growth yet would keep the stuff fresh.