Moong Sprout Salad with Sweet Tamarind Dressing
A tangy and healthy salad recipe based on Indian “chaat”, or street food, flavours.
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Cooking tools:
- Mortar and pestle
- Chef's knife
- Cutting board
- Mixing bowl
- Pot
- Saucepan
- Skillet
- Measuring cup
- Measuring spoon
- Peeler
- Serving bowl
- Stove
- Spoon
Ingredients
- 1 cup moong bean sprouts (about 125 g)
- 1 tomato, finely chopped
- 1 small onion, finely chopped
- ½ a small cucumber, finely chopped
- 1 small potato, boiled, peeled and finely chopped
- 1 small raw mango, peeled and finely chopped
- 3 tablespoons coriander leaves, chopped (cilantro)
- 3 tablespoons mint leaves, chopped
- ¼ cup water
- 1” ball of fresh tamarind
- ½ teaspoon cumin toasted, crushed
- ½ teaspoon rock salt (or regular salt)
- ¼ teaspoon red chili, ground
- 3 tablespoons brown sugar or jaggery
- 1 black pepper urad papad, roasted (pappadom)
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