Shingada Sprouts Salad

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Top Rated Recipe

Chef Shantanu Gupte

Last Updated: Sep 03, 2019

Shingada Sprouts Salad

About Shingada Sprouts Salad

Table of Contents

Water chestnuts and green gram sprouts combine well in this crunchy and tangy salad

  • Peeled water chestnuts (shingada) ¾ cup
  • Green gram sprouts (ankurit moong), boiled ½ cup
  • Oil 1 tsp
  • Cumin seeds ½ tsp
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  • Heat oil in a non-stick pan, add cumin seeds, bay leaf and onion and saute till cumin seeds change colour.
  • Add carrot, cabbage and water chestnuts and toss lightly. Cook for 3-4 minutes.
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Ingredients

  • Peeled water chestnuts (shingada) ¾ cup
  • Green gram sprouts (ankurit moong), boiled ½ cup
  • Oil 1 tsp
  • Cumin seeds ½ tsp
  • Bay leaf 1
  • Onions, sliced ¼ cup
  • Medium carrot, peeled and cut into thin strips 1
  • Cabbage, finely chopped 1 cup + a few leaves to serve
  • Peanuts, roasted and crushed 3 tsps
  • Red chilli powder ½ tsp
  • Vinegar 3 tsps
  • Honey 1 tsp
  • Salt to taste

How to Make Shingada Sprouts Salad (Stepwise Photos)

Method

  1. Heat oil in a non-stick pan, add cumin seeds, bay leaf and onion and saute till cumin seeds change colour.
  2. Add carrot, cabbage and water chestnuts and toss lightly. Cook for 3-4 minutes.
  3. Take the pan off the heat and add green gram sprouts, peanuts, red chilli powder, vinegar, honey and salt and mix well.
  4. Arrange cabbage leaves on a serving platter, put the salad over them and serve immediately.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Key Details:

Prep:15 minutes

Cook time: 10 minutes

Difficulty Level: Easy

Course: Salad

Cuisine: Indian

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