Sprouted Mung Bean Salad with Water Chestnuts
And Toasted Almonds

-Recipe from Yamuna mataji

             You can use any sprouted bean mixture for this salad, but avoid the supermarket, water-logged giant sprouts intended for oriental, stir-fry dishes. These beans should be barely sprouted ( - inch/6 mm-1.5 cm) at most. Assemble this salad just before serving, as the sprouts soften and become watery once exposed to heat or combined with other ingredients.

Preparation time (after assembling ingredients): 10 minutes
Serves: 6

2 cups sprouted mung or aduki beans
   (made from 1 cup/195 g whole beans)
cup (180 ml) sliced water chestnuts
1 small yellow or red bell pepper (about 4 ounces/115 g), stemmed, seeded and diced
cup (120 ml) chopped celery
2 table spoons (30 ml) olive or avocado oil
1 table spoon (15 ml) lemon juice
1/3 cup (80 ml) plain yogurt or a mixture and sour cream
teaspoon (2 ml) herb of celery salt
1 teaspoon (5 ml) dry-roasted crushed cumin seeds
teaspoon (1 ml) cayenne pepper or paprika
cup (30 g) toasted sliced almonds
6 small tomatoes cut into flower garnishes

        Combine the sprouts, water chestnuts, bell pepper and celery in a salad bowl. (if you want to remove the raw taste from the sprouts, steam them for 5-7 minutes first). Combine the remaining ingredients (except the almonds and tomatoes) in a screw-top jar, cover and shake until creamy. Just before serving, pour the dressing over the salad and gently toss. Sprinkle with toasted almonds and garnish with tomato flowers.