yogaspirit blog

Summer Carrot Pomegranate and Sprouts Salad

Thursday, August 06, 2015


Carrots - 2-3, grated
Whole moong sprouts - half a cup
Pomegranate arils - 3 Tbsp
Pepper crushed - 1/2 tsp
Olive oil - to drizzle
Lemon or lime juice - 1 tbsp
Salt - to taste


Wash, trim ends of carrots, peel, and grate into a bowl.

Toss in the sprouts (see note below on how to make sprouts) along with the pomegranate arils into the bowl with carrots.

Crush pepper and squeeze lime/lemon over this and add salt to taste.

Drizzle some Olive oil (alternatively you could make a dressing of Olive oil, lime juice, salt and crushed pepper)
Mix lightly and garnish with chopped cilantro.



Season with mustard seeds and asafoetida in olive oil. Add to salad, garnish with a 1 tablespoon fresh grated coconut.

You could also make a salad of just split yellow moong lentils (half a cup soaked for two hours) and carrots. Garnish with some coconut and cilantro.

Substitute dates or raisins for pomegranate.

Grate some ginger in for a slightly different yet delicious taste.

Enjoy this salad by itself or as an accompaniment to rice, dal and rotis.



If you would like to make your own, follow this easy method:

Place whole green moong beans or lentils in a bowl and cover with enough water and leave overnight. The next morning drain the water and place the soaked moong beans in a colander and leave in a warm spot. The next day you will see cute tiny little tails popping from the moong beans. Your sprouts are ready!

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