Sprouts, Corn and Vegetable Salad

Nisha DasDiet & Nutrition, Recipes

Sprouts, Corn and Vegetable Salad

A vegetarian meal can provide a lot of nutrients you need to stay healthy during pregnancy. Most vegetarian foods do not have high quantity of protein. Your body requires a little more protein during pregnancy, and this is easily provided by adding a slight twist to your vegetarian diet.

A healthy combination of sprouted beans which are protein rich, with fresh vegetables and energy providing sweet corn, the Sprouts, Corn and Vegetable Salad is crunchy , tasty and nutritious. Here’s how to make it.


  • ¼ cup moong sprouts (green gram)
  • ¼ cup chana sprouts  (kala chana)
  • ¼ cup steamed corn (makai)
  • 1 carrot (gajar)
  • 1 cucumber (kheera)
  • 1 small broccoli
  • Few lettuce leaves
  • 1 tsp green chilli paste
  • 2 tsps green coriander (dhania) paste
  • 1 tsp oil
  • ½ tsp cumin seeds (jeera)
  • ½ tsp mustard seeds (rai or sarson)
  • Pinch of asafoetida (hing)
  • 2 tsps lemon juice
  • Curry leaves (kadhi patta)
  • ½ tsp chat masala
  • Coriander (dhania) leaves
  • Salt to taste

Cooking Method:

  1. Cut all the vegetable really fine and set aside.
  2. Put oil in a pan. Once the oil is hot add mustard seeds, jeera,hing.
  3. Add curry leaves and spourted channa.
  4. Cover the pan with a lid. After 2 minutes add moong sprouts and corn.
  5. Add a little salt and stir fry for some time.
  6. Put a lid and allow to cool for sometime.
  7. Take this mixture with the vegetables in a salad bowl.
  8. Add chat masala,lemon juice and some salt for taste.
  9. Mix well and garnish with corriander.
  10. Keep it in the refriderator till the salad is ready to be served.

Prep Time: 5 Minutes | Cook Time : 5 Minutes | Total Time: 10 Minutes

Rate this post: [ratings]

Sprouts, Corn and Vegetable Salad was last modified: January 14th, 2017 by Nisha Das