Sprouts + Fruit Bowl

Estimated — 2 ingredients not in food database (100% mass accounted for)

Flavor profile

Method

1. 1Rinse 150 g sprouts (moong or chana) under running water and soak in 400 ml water for 6 hours or overnight.
2. 2Drain the soaked sprouts and transfer to a pot with 300 ml fresh water.
3. 3Add 1 tsp cumin seeds, 1 small cinnamon stick, and 2 green cardamom pods to the pot.
4. 4Bring to a boil, then reduce heat to low, cover, and simmer for 12–15 minutes until sprouts are tender but not mushy.
5. 5Remove the pot from heat. Let it rest for 5 minutes with the lid on.
6. 6In a separate bowl, mix 100 g chopped apple, 100 g sliced banana, 50 g pomegranate seeds, and 50 g chopped mango.
7. 7Add 1 tsp lemon juice and 1 tsp jaggery to the fruit mix. Toss gently to combine.
8. 8Fluff the cooked sprouts with a fork, discard the cinnamon stick and cardamom pods.
9. 9Divide the sprouts between two bowls. Top each with an equal portion of the fruit mix.
10. 10Serve immediately, optionally garnished with a few mint leaves.