Ingredients:

• 1 cup steamed sprouts (moong dal or moth dal)
• 1 tsp coconut oil
• ½ tsp mustard seeds
• 4–5 curry leaves
• A pinch of hing (asafoetida)
• 1 tsp pumpkin seeds (soaked for 30 minutes)
• 1 tsp flax seeds (soaked for 30 minutes)
• Lemon juice (to taste)
• Black pepper (to taste)
• Pink salt (to taste)
• 1 green chili, finely chopped (optional for spice)

Method:

• Heat 1 teaspoon of coconut oil in a pan over medium heat.
• Add ½ teaspoon of mustard seeds and let them splutter. Then, add 4–5 curry leaves and a pinch of hing.
• If you like spice, add 1 finely chopped green chili. Add the soaked pumpkin and flax seeds. Sauté for a few seconds to release their flavour.
• Add the steamed sprouts to the pan. Stir well to mix everything together.
• Reduce the heat, cover the pan, and cook for 2–3 minutes to let the sprouts absorb the flavors.
• Turn off the heat and add lemon juice, pink salt, and black pepper. Mix gently.
• Serve warm or at room temperature as a healthy and flavourful salad.