Sprouts and Sweet potato salad

Ingredients

2 Cups Green Grams or Moong, Sprouted
4 sweet potatoes, boiled and cut in cubes
2 Tomatoes, finely chopped
1 Onion, finely chopped
1 Green Chili, deseeded and finely chopped
2 Tbsps Olive oil
2 Tbsps Fresh Cream
2 Tbsps Tobasco Sauce
2 Tbsps Mustard Sauce
Salt as per taste
Oregano
2 Tbsps Tomato Puree
1 Cup of finely chopped Corriander Leaves

Servings / Time

Serves 5 / 30 minutes

Preparation

1. Soak the green grams in water over night or for 8 hours in water. After 8 hours or morning drain the water and keep the grams closed with a lid overnight for a day or two for sprouts. In summerthe sprouts appear faster due to heat.
2. Now in a bowl mix the sprouts, tomatoes and sweet potatoes, add salt.
3. Take a pan add oil, heat the oil, add the chopped onions and chili, saute for a minute.
4. Add the above saute to the bowl and mix well.
5. Add the cream, puree, corriander leaves and all the different sauces along with oregano and olive oil and mix well.
6. Serve in a glass bowl.

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