1/2 cup moong beans (without its skin, it looks yellow)
1 1/2 teaspoons fresh lemon juice (or to taste)
1 teaspoon, crushed roasted cumin seeds
1 green chili, washed and cut into very small pieces (optional)
salt to taste
1 1/2 cups ripe papaya, cut into 1 inch pieces (papaya is ripe when you are able to press your thumb into its skin. The skin will also come off easily)
3/4 Cup blueberries, washed
1/2 cup cherries, washed and pitted
1 tablespoon pumpkin seeds (optional)
- Soak moong beans in water for 2-3 hours. Then wash nicely 3 times and put them on paper towels to dry. In a small bowl, mix the moong beans with lemon juice, cumin, green chili, and salt to taste. Mix well and set to side.
- In a nice bowl, gently mix the papaya, blueberries, and cherries without crushing them. Then mix in the moong beans mixture and garnish with pumpkin seeds.
This is the final product.
Note: Allergy Friendly, Vegan, Gluten Free, Dairy Free, and Nut Free.