Soak a cup of moong dal (the whole moong) overnight.
Drain the dal next morning and keep it moistened by leaving it on some damp paper towels or a damp muslin cloth near sunlight (you may have to keep moistening the cloth a couple of times or sprinkling some water on the dal to help it sprout. This usually takes at least one whole day maybe two).
Once the dal has sprouted, chop onions, tomatoes, cucumbers, green chillies, and grate some carrots (all according to your taste and quantity).
Mix all the ingredients with some salt and add fresh squeezed lemon juice.
It turns out to be a flavourful, healthy salad or side dish.
Bawarchi of the Week
A self-taught cook, Abraham Chacko says his mother is his inspiration: As a child, he would follow her around the kitchen as she prepared flavorful, lip-smacking dishes.