(This recipe serves one)


1 small orange sweet pepper, washed and cut

1 small red sweet pepper, washed and cut

1 small yellow sweet pepper, washed and cut

1/2 pickled cucumber, washed and cut

1 white radish, washed and cut into 1 inch pieces

10 pieces of baby spinach, washed and cut

2 tablespoons of lettuce, washed and cut

10 pieces of grapes, (any kind) washed and cut

1/2 carrot, washed and shred

6 grape tomatoes, washed and cut

2 tablespoons of pomegranate seeds

pinch of salt

1 tablespoon corn oil or canola oil

10 pieces of fenugreek seed

1/2 teaspoon of ajwain seed

3 curry leaves

2 tablespoons Moong sprouts

2 tablespoons chickpea sprouts

2 tablespoons moth sprouts

juice from 1/4 or 1/2 a lemon (to taste)

1 teaspoon of cumin seeds


  1. Mix all the vegetables with a pinch of salt in a medium-sized bowl and set to side.
  2. Put a pan with oil over medium-low heat and let it get hot. Put in the fenugreek seeds and fry them for a couple seconds. Add the ajwain seeds and curry leaves and fry for another couple seconds. Put the sprouts in the pan with the salt, lemon, and cumin seeds. Mix well. Let roast for 2 minutes and then turn stove off.
  3. In a medium-sized bowl, mix the vegetables and sprouts together. Adjust salt and lemon juice to taste. Serve.

This is the final product.

Note: Allergy Friendly, Vegan, Gluten Free, Dairy Free, and Nut Free.





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