Moong Sprouts Salad

This salad is very healthy, filling, nutritious, delicious, and diet friendly.

Ingredients:
1/2 cup moong sprouts
1/2 cup channa (bangal gram) sprouts
1/4 cup chopped red cabbage
2 green chillies, finely chopped
1 medium size onion, diced
1 medium size tomato, diced
1/4 cup celery, diced
1/4 cup green peppers (capsicum, diced
1 medium size cucumber, diced
1 tablespoon lemon juice
1 teaspoon chaat masala
1/4 cup sliced/slivered almonds
1 tablespoon coriander leaves, finely chopped
Salt to taste

Preparation:
How to make sprouts at home:
Soak moong or channa dal overnight and drain all the water. Transfer soaked dal onto a wet muslin cloth (or any cotton cloth). Tie the ends of the cloth and keep them in warm dark place (oven is a better place and can be kept undisturbed).

OR sprouts can also be grown in glass or a plastic container. Place a piece of cotton/muslin cloth to cover the top of the container. Secure it with elastic band.

Note: Make sure you keep the sprouts moist by sprinkling little water over them.

You should be able to get good sprouts within 2-4 days depending on the type of seed and the length of the sprouts.

Salad Preparation:
Place moong and channa sprouts in two separate bowls.
Add salt to taste to each bowl and keep them in the microwave for one minute (for each one) to get rid of the raw flavor of the sprouts.
Transfer both the sprouts (moong and channa) together in a deep bowl.
Add all the ingredients as listed above including the spices.
Mix them really well and serve.

You can save these sprouts for long time inside the refrigerator (without adding any cut vegetables and the spices).
I love this healthy salad.

Panjiri Laddoos

Ingredients:
4-5 cups ghee or butter (adjust accordingly, some people like dry)
(make sure butter is unsalted)
2 cups wheat flour (atta), roasted (make sure not to burn it)
1 cup besan, roasted (make sure not to burn it)
1/2 cup suji, roasted (make sure not to burn it)
2 cups almond powder, coarsely ground
1 cup walnut powder
1/4 cup ginger powder, optional (if you like)
1/2 cup raisins
1 teaspoon freshly ground green cardamom power
1 tablespoon fennel powder (sonff powder), optional
4-5 cups sugar powder (adjust according to the degree of sweetness)
1 cup, mixture of slivered almonds, cashews, walnuts, and pecans

Note: Roast atta, besan, and sujji separately for better flavor. Roasting requires continuous stirring on medium to low heat so that it is evenly roasted.

Preparation:
In an open saucepan add ghee/butter.
Add all the ingredients as listed above except the sugar.
Keep stirring for about 3-4 minutes over low heat until the mixture gives nice aroma.
Add sugar and stir for about 2-3 minutes until it blends in well with the mixture.
(add more sugar if required)
Add mixture of slivered nuts and stir.
Allow it to cool and serve hot as such or make round balls (laddoos).
Store it in air tight container.