Mung Peanut Tomato Salad
|Mung sprouts||1 Cup (16 tbs)|
|Sprouted peanuts||1 Tablespoon|
|Tomato cubes||1 Cup (16 tbs)|
|Fresh grated coconut||1 Tablespoon|
|Chopped fresh coriander||1 Tablespoon|
|Cumin powder||1 Teaspoon|
|Green chili||1 , deseeded and chopped fine|
|Lime||1 , juiced|
|Rock salt||To Taste|
It is as easy to sprout peanuts as it is to sprout green mung or red.
Add the peanuts to the mung when you clean, wash and soak them.
Change the water in the soaking stage at least three times, more often if the weather is hot.
Drain and leave to germinate.
The peanuts will take about 24 hours to show shoots but if you wish to consume them earlier, as the mung, will sprout in just eight hours after draining the water, you can eat them.
Assemble all the ingredients, except the coconut and coriander, together in a glass serving bowl and toss well to mix.
Garnish with coconut and coriander and serve immediately.