Sprouted Matki or Moth Beans Salad

Moth Beans are used in the form of sprouts in this salad. A tasty and unique salad goes perfectly with the meal. I simply love this salad because it makes raw mango so delightful. It's always my favorite for lunch or during evening tea time. 

This is other version of salad with steamed sprouts and they are extremely nutritious which is high in fiber, low in fat and rich in vitamins and minerals. We generally make it a point to have at least some type of sprout legumes in a week. Matki salad is the easiest to make, tastes amazing and very healthy. 

June Shhhhh Cooking Secretly Challenge Theme

During the month of June Shhhh Cooking Secretly Challenge, “Summer Salad” theme was suggested by our co blogger Kalyani Sri who owns a lovely and fantastic blog. She is blogging at www.sizzlintastebuds.com

Check out some of Kalyan Sri recipes like
Microwave pineapple kesari
Arachuvitta Sambar

This month I have paired with Jayashree Trao who is really an amazing blogger at www.evergreendishes.com. She gave me two lovely secret ingredients Raw Mango and Salt. 
I gave two secret ingredients as Lemon and Black Channa for her. Wow …….She made a wonderful and lovely salad with my secret ingredients too.

Check out her awesome recipes like

Sel roti
Chocolate and floral cookies
Spicy chitpotle chilli corn soup

Try out other raw mango recipes on my blog like

Raw mango rasam
(Raw Mango) lemon rice 
Raw mango Pappu

MORE SALAD RECIPES ARE LINKED BELOW

Kachumber
Papaya Cucumber salad
Carrot kosambari

Prep  time	Cooking time	Serves
15 mins	10 mins	3 persons

Recipe Course: Salad

Recipe type: Indian cuisine

Ingredients Sprouted Moth beans (Matki) – 2 cups Onion – 1 no Tomato -1 no Raw mango – 1 cup Green chilies – 1 no’s Lemon juice -2 tsp Red chili powder – ½ tsp Jeera powder – ¼ tsp (optional) Chaat masala-1 tsp Coriander leaves – ¼ cup Black Salt or Salt– to taste

Method

Preparation of sprouts

1. Ensure Moth Beans are clean and free of small rocks or any foreign objects. Put Moth Beans in a large bowl and add enough water that rises well above the Moth Beans. Keep the bowl covered for 8-10 hours.

2. After 10 hours, uncover the bowl.Matki should have soaked all the water. Next day, drain water and place them in a clean cloth. Tie and keep the cloth in an open vessel. Sprinkle water on cloth 2-3 times or when it looks dry. 

3. Moth beans sprouts a tail next morning. If not, wait for few more days till bean sprouts or keep them in warm place. Sprinkle water 2-3 times daily. Wash sprouted moth beans properly. Drain excess water. Keep aside.

Preparation of Sprouted Moth Bean –Matki Salad

1. Cut all the vegetables and keep all the masala powders ready. 

2. Steam the sprouted beans with salt for 10 mins. 

3. Allow the beans to cool for few minutes.

4.Transfer the matki in a serving bowl followed by chopped raw mango. 

5.Add chopped onions, tomatoes and green chilies.

6. Now add black salt (salt), red chilli powder, Chaat masala and lemon juice. 

7.Mix everything well and garnish with chopped coriander leaves.

8.Serve immediately. Sprouted Moth Beans Salad is ready. 

Notes

• Add some salt to sprouted moth beans and rub it with hands to coat well. 
• Rinse well with cold water. 
• This will remove the foul smell.
• Refrigerated sprouts last well for 10-12 days.  
• If you wish to store sprouts for more than 2 weeks, then you must deep freeze it.

Papaya Cucumber Salad

Papaya has the texture of a mango, but it wasn't overly sweet so I decided to make a crunchy salad of it by adding diced cucumber. The idea is to use equal proportions of lime juice, fish sauce, and sugar. Combine the lime, fish sauce, sugar, garlic, and chilies in a bowl and whisk to combine. Let this sit for at least 30 minutes to let the the flavors meld and the garlic lightly pickle. I have found this salad so delightful that I have begun to have it first thing in the morning at breakfast and a great source of energy to begin the day. This light refreshing salad is the perfect combination that will delight your family and can be served to your family whenever they feel like snacking.

Papaya is highly recognized for its antioxidant properties, its fiber content, natural laxative abilities, and the enzymes that help with balancing stomach acid for healthy digestion. Cucumber contains 95% water and eating them is a great way to keep yourself hydrated. And with tomatoes rich in vitamin C, Collagen, the skins support system, is reliant on vitamin C as an essential nutrient that works in our bodies as an antioxidant to help prevent damage caused by the sun, pollution and smoke, smooth wrinkles and improve overall skin texture...

Prep  time	Cooking time	Serves
30 mins	15 mins	5persons

Recipe type:  Salad

Cuisine: Italian

Ingredients Papaya  (diced)–  2 cup Cucumber  (diced )-1 cup Tomatoes  -1/4 cup Cilantro -2 tbsp. Dressing Lime juice – 1 tbsp. Extra virgin Olive oil – 1 tsp Pepper powder – 1 tbsp. Salt –to taste Chat masala -1 tsp Rice Vinegar -2 tbsp. Minced garlic -1 clove Chiili sauce -1/4 tsp

Method

Preparation
Prepare and chop the vegetables, taking care to scoop the seeds out of the papaya and cucumber. Sprinkle cucumber with salt and let drain in a colander for 20 minutes

Chop coriander leaves finely... Put the papaya and cucumber in a mixing bowl. This salad stands up well to time, so feel free to make in advance to bring it on a picnic or eat later. 

Dresssing
To make the dressing, lime juice, rice vinegar, ginger, scallions, cilantro, chili sauce and brown sugar in a small bowl, whisk well, cover and refrigerate.Mix all the above ingredients nicely in a big bowl and refrigerate for 1/2 hr.  Serve chilled. 

Arrangement
Arrange the salad greens on a plate and spoon the fruit over them. Sprinkle with toasted seeds.

Just before serving, sprinkle chaat masala and mix again

Notes

Line a serving platter or 4 individual plates with lettuce leaves (optional) and top each with about 1/2 cup salad.

Adding chaat masala makes the papaya give off water, so do not store after adding it. Serve immediately. Semi-ripe papaya lends natural sweetness to the salad – no added sugar is required.

Mango Avocado Pasta Salad

Mango season is always the best time of year and I find a way to incorporate mangoes into just about everything. This pasta salad recipe is simple to make and absolutely delicious. This recipe is full of flavor and makes you feel like you're eating a big bowl of summer. The perfect healthy summer recipe! Knowing that both mango and avocado are spring seasonal produce and being that I’m a fan of both (individually and as a combo), So I thought why not share this summer-fresh pasta salad with you all. A fresh sunny salad like this one for perfect for my lunch.
April month Shhhh Cooking Secretly Challenge discussed as “Salad” as topic.I have paired again with Mayuri Patel, who gave me two lovely secret ingredients Mango and Pasta. Frankly speaking,my pasta is colourful and healthly .Thanks dear for making our day wonderful with pasta salad and our family enjoyed.

 

Prep time	Cooking time	Serves
5 mins	15 mins	4 persons

Recipe type: Salad

Cuisine: Italian

Ingredients Fusilli Pasta -2 cups Ripe Mango (Cubed) -1 no Ripe Avocado (Cubed) -1 no Mint leaves –few sprigs Olive oil -1 tbsp. (tossing the pasta) Salt and Pepper –to taste Lemon Juice -1 tbsp

Method

1. Cook pasta according to package directions. While pasta is cooking, mix together the lime juice and olive oil. 2. Once pasta has cooked, run it through cold water, drain, and then transfer it to a bowl. Add half of the lime juice and olive oil mixture, toss, and set aside or put in refrigerator to cool.

 3. In a large bowl, place all the ingredients for the salad. Now mix avocado, mango, lime juice and olive oil, fresh mint leaves and toss well.

4. Serve immediately or refrigerate until ready to serve.

 Notes

Add about 2/3 of cooked pasta. (You can use more or less depending on how much pasta you’d like in your salad.)

Lime Dressing not just adds zing in this simple salad but also prevents sliced avocados from blackening quickly. So I always have some extra dressing in refrigerator.
In morning, add sliced avocado mixed in remaining dressing and this salad will easily sat fresh for next 5-6 hours