“Onion ~ Beetroot ~ Sprouted Moong Raita / Salad” … Moong / Green Gram Sprouts are healthy and full of proteins and are advised by dietitians to be included in daily diet … Sprouts are easy to make and you can make many dishes out of the same … Beetroot is another versatile vegetable that is also highly beneficial to health … Here is a delicious and healthy raita / salad that can be made for lunch as an accompaniment with biryani, pulav, roti, paratha or just with any other dishes too … Simple to make … Crunchy and Yummy on Taste …...
Raitas are an accompaniment to lunch / dinner with other spicy dishes. Whenever I prepare Biryani or spicy pulavs, Raita is a must in my home. We love having spicy rice dishes with raita rather than curries, though sometimes I prepare both. My hubby loves raita with roti too. The curd based salad goes very well with many a dishes. Raita should always be served fresh. Once the beaten curd is added to the cut vegetables, it should be mixed, tempered and served within an hour at maximum period. Once the veggies are added to the curds it tends to turn sour. Salt also should be added towards the end. All said and done Raita is a common dish in my home during summer time.
I always prepare curds in bulk and store in fridge, so that I can prepare raita, curd rice or other curd dishes without having to worry to go to store to buy the same. I have hardly bought store curds except when I come back from holidays and I need them as culture for preparing curds again. I have already written in my blog about the preparation method of curds. You may check on the same. Do include curds in any form in your daily diet as they are very good for health and for the stomach.
This particular raita has the goodness of sprouts and beetroot along with onions added to it. All of which are excellent for promoting a good health. I will not run into the details of the goodness of them as I am sure all of you are aware of it. I prepared this raita / salad along with chicken parabi pulao and methi murg as an accompaniment. The same can be enjoyed with Khichidi, the combo of both is really a soul food or any vegetarian pulao.
** Recipe for preparation of Onion ~ Beetroot ~ Sprouted Moong Raita / Salad :
** You will need sprouted moong / green gram for this raita / salad which has to be prepared ahead of the salad. If you are not aware of the procedure of sprouting method please go through the link given below here and follow the same.
** Here is the link to the method of sprouting ….
** Just peel off the skin of one large sized or 2 medium sized onions and slice them lengthwise finely. Put this in a wide bowl.
** Peel of the skin of one medium sized beetroot, wash it under running water and then grate it on a large sized grater and add it to the sliced onions.
** Add into the bowl about 2 cups of sprouted moong. Now toss all the three ingredients ie. Onions, Sprouts and Beetroot well.
** Add ½ to 1 cup of thick beaten curds, salt to taste and mix well. If the raita is too thick you can add some boiled and cooled water and mix it well. However, do not make the raita too thin, as raitas should always be thick. Also the beetroot leaves in some water, so check just before serving and add only if absolutely necessary.
** For Tempering : Heat 1 tblsp of coconut oil (Optional, any oil will do) in a small pan. When hot, lower the heat and add in 1 tsp of hing / asafoetida and few curry leaves and fry for a second. Lastly add in 3 green chillies broken to small pieces, mix well and pour over the raita / salad and mix well.
** “Onion ~ Beetroot ~ Sprouted Moong Raita / Salad” is done and now ready to be served as an accompaniment along with any dish of your choice. Goes very well with spicy pulav, biryani or any other spicy dishes of rice or also as an accompaniment in thali. Enjoy this raita, you will love it. One of the best way to make children eat sprouts and beetroots, they will love the crunch in the salad for sure. You can garnish with some coriander leaves too, I did not have any. Make this next time when guest drop in and look at their beaming faces. Yummy.
** My Tip & Advice 1 : If at all you have prepared this before hand, do put it in the fridge to avoid the dish going sour. You can prepare this a few hours before serving too and put it in fridge and serve later on. In which case just remove the raita about 20 minutes before serving time from the fridge and keep it aside to loose coolness a little bit. An easy and quick recipe which will be loved by people who love a little bit of sourness in dishes.
** My Tip & Advice 2 : There are many who are skeptical of using sprouts directly as they either do not like the crunch or the fact that it is not cooked. For some as they age, it may be difficult to digest as raw food sometime are. That should not stop you from preparing this raita / salad. One way is you can … Just steam it in a Idly steamer / pedavan or any steaming vessel for 10 mins and cool it and then add it to the salad. The second way is … Put it in a microwave glass ware and cook covered on high for 3-4 mins. Cool and add to the raita / salad.
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