Shingada Sprouts Salad

Shingada Sprouts Salad

Prep: 15 minutes

Cook: 10 minutes

Method: Easy

Course: Salad

Type: Indian

Water chestnuts and green gram sprouts combine well in this crunchy and tangy salad


  • Peeled water chestnuts (shingada) ¾ cup
  • Green gram sprouts (ankurit moong), boiled ½ cup
  • Oil 1 tsp
  • Cumin seeds ½ tsp
  • Bay leaf 1
  • Onions, sliced ¼ cup
  • Medium carrot, peeled and cut into thin strips 1
  • Cabbage, finely chopped 1 cup + a few leaves to serve
  • Peanuts, roasted and crushed 3 tsps
  • Red chilli powder ½ tsp
  • Vinegar 3 tsps
  • Honey 1 tsp
  • Salt to taste


  • Heat oil in a non-stick pan, add cumin seeds, bay leaf and onion and saute till cumin seeds change colour.
  • Add carrot, cabbage and water chestnuts and toss lightly. Cook for 3-4 minutes.
  • Take the pan off the heat and add green gram sprouts, peanuts, red chilli powder, vinegar, honey and salt and mix well.
  • Arrange cabbage leaves on a serving platter, put the salad over them and serve immediately.