This winter I had the chance to spend two months in Northern India to study Ayurveda, Yoga, Indian cuisine and to travel around… It’s been a fantastic experience and an unforgettable trip.
I love Indian food ! I’ve of course tasted and to experienced plenty of homemade dishes and deepened my knowledge in the art of spices … according to Ayurveda, using spices not only improves the flavour but also enhances the nutritional properties and helps to improve general health in order to prevent conditions.
One of the tastiest and easiest recipes that I’ve tried in India was a sprouted mung beans crunchy salad with different vegetable.
Sprouting grains helps them to unleash even more nutritional properties and it also gives them a very interesting texture.
Here is my version of this delicious Indian dish. You can serve it with a cereal or with Indian bread such as chapati or naan.
This recipe has been created for the 123Veggie website of the Association Végétarienne de France and can be found here.