Green Moong Sprouts Salad

1 cup Green moong sprouts
1/2 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped orange bell pepper
1/2 cup chopped cucumber
A few sprigs of cilantro to garnish
2 tablespoon fresh lemon juice
Salt and pepper to taste

Toss all the ingredients together and allow the salad to marinate for half and hour. Serve with a slice of toast for breakfast or as a salad to go with the main meal.

This dish is versatile and substitutions can be easily made with tomatoes, avocados, mint and walnuts for garnish.

See this post on how to make green moong sprouts.

Mint and Cilantro Chutney

2 bunches cilantro, plucked and washed (about 4 C)
1 bunch mint, plucked and washed (about 1/2 C)
1/8 tsp hing (asafoetida)
1 raw mango, chopped into large pieces
2 green chiles (serrano)
1 tsp salt
1/2 tsp black salt
1/8 C water

Add the water to the blender first, followed by the mango, green chile, hing, and salt.  Grind well.  Now add in the cilantro and mint, and grind.  The raw mango provides the tang to the chutney, but if it is not tangy enough, you may add some juice of lemon.  All of the salt, chiles and raw mango are to taste.