Raw Sprouts Salad

The simplicity of this actually shouldn't baffle you because this is the kind of shortcut thing I'm good at.

Well, you do need to plan two days in advance because you've got to set your pulses to sprout, but thereafter it's a five minute affair.

You just have to mix everything up for this.

Which leaves just one question to be answered - what is 'everything'?

Drumroll, please…

Ingredients:

• Sprouted green ndengu / moong bean

• See notes below on how you'll sprout them

• Soaked raw groundnuts (soak in water for 4-5 hours)

• Sweet corn

• Tomato, chopped

• Coriander leaves, chopped

• Lemon juice, to taste

• Salt and black pepper, to taste

• Readymade chaat masala, optional

• You get this in stores but it's not a requisite - I'm just putting this as an idea for alternative seasoning

Other Notes

To soak the ndengu

• Prep begins about 2-3 days before you want to devour (well, please don't devour. Chew your food properly) this deliciousness (and I don't say so myself! I have witnesses!), take a cup of dried ndengu/green 'mug' and wash them first with clean water

• Pick off any stones/inedible debris

• Drain the water then add new clean water - it should come to about an inch above the layer of the ndengu

• Leave to soak overnight

• The next morning, drain off the water, and wash the ndengu with more clean water - don't use too much, you just want them to get wet.

• Tie them up in a clean cloth/handkerchief and leave to sprout on the kitchen counter (i.e. at room temperature)

• Check on them after 24 hours - they should have sprouted. You can use them now, or else sprinkle more water and tie up again for another day.