Mung Beans Sprouts with Carrot Salad

Attention Fitness freaks this one is for you , cannot number the benefits of Bean sprouts.
Though they say this sprouted mung beans can be consumed without cooking , I cook’em  covered with little hot water sprinkled to it , for just 5 minutes , drain away any excess water if any (cook’em with very less water in low heat so that it doesn’t need straining) 
Any sprout salad once or twice in a week will do good , but including these daily may increase Uric Acid level  and since beans have lot of protein,  Kidney will have to do more work , hence limit its intake if having any kidney related disorders. 
Sprouting lentils gives its best nutrients , even if using the same for making any other lentil curry / dal curry too.
Read Lets go Healthy Link   & Ping Ming Health to get an idea about Bean sprouts and its nutrition…
Watch Youtube – how to sprout Mung Beans. 
Ingredients 
Sprouted Mung Beans – 1/2 to 3/4 cup 
Carrots – 2 medium grated 
Green chili’s or Jalapeno Peppers – 1 (or more adjust with your preference) 
Coconut – 2 Tb Sp grated (Optional) 
Onion – 1 medium chopped 
Cilantro/Coriander Leaves – 1/2 cup chopped 
Mint Leaves – a few chopped (Optional) 
Lime juice or else Apple cider Vinegar – 2 tsp 
Salt to taste 
Method 
* Rub little salt to the chopped onion , keep for a few minutes, wash under running water and drain. 
(This helps to reduce that pungent flavor of raw onion) 
* Add grated carrot , coconut (if using) , bean sprouts , chili’s and the leaves to the onion. 
* Mix well to combine , sprinkle salt and Lime juice or  vinegar to the salad and serve. 
We have it with Chapathi/Indian bread and also with Rice as one among the side dishes (Like Thoran /Stir fry) 
An excellent salad within no time if you have sprouts , may avoid sprouts and use only carrots if in a hurry as this can be made within no time. 
Cheers 
TN

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