This vibrant salad combines the protein power of cooked kodo millet and boiled moong sprouts with fresh vegetables and a flavorful dressing, making it a perfect light meal or a side dish.
Ingredients:
- 1 cup cooked Kodo millet
- 1 cup boiled moong sprouts
- 1 red onion, chopped
- 1 medium tomato, chopped
- 2 Tbsp chopped raw mango
- 1/4 cup chopped lettuce
- 1 Tbsp roasted sunflower seeds
For the dressing:
- 1 tablespoon lemon juice
- 1/2 teaspoon chaat masala
-
Pinch of salt
Instructions:
- In a large bowl, combine cooked kodo millet, boiled moong sprouts, chopped red onion, chopped tomato, chopped raw mango, and chopped lettuce.
- In a separate bowl, whisk together lemon juice, chaat masala, and salt for the dressing.
- Pour the dressing over the salad ingredients and toss gently to coat everything evenly.
- Sprinkle roasted sunflower seeds on top for added texture and flavor.
- Serve immediately and enjoy!
Tips:
- Adjust the amount of chaat masala and salt to your taste preference for spiciness and saltiness.
- For a creamier dressing, you can add a tablespoon of yogurt or vegan yogurt.
- If you don't have raw mango, you can substitute it with another tart fruit like green apple or even chopped grapes for a different flavor profile.
- This salad can be stored in an airtight container in the refrigerator for up to 2 days. However, the lettuce might become slightly wilted, so it's best enjoyed fresh.
