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.
