Moong Sprouts, Cabbage and Tomato Sauteed Vegetable Salad, Upma Style, Take Two

Sauteed vegetables and mung sprouts, served with a corriander chutney, another take on the vegetable salad which has been presented to you here. The only change here is the inclusion of channa dal and urad dal in the seasoning. They added a nice and lovely crunch to the salad in addition to protein.

Recipe for the Salad Upma

1 Big Serving 

Cabbage	Diced 1 cup
Beans	½ cup blanched and cut into 1 inch pieces
Tomato	1 medium
Moong dal sprouts	¼ cup
Green Chilli	2 diced Optional (We are a chilli loving family)
Ginger	1/4 inch grated Optional
Curry Leaves	1 strand
Oil	1 tsp
Urad dal and Chana Dal	1 tsp each
Cumin and Mustard Seeds	¼ tsp each

Directions

·         Heat the pan and proceed with the seasoning just like upma with the mustard, cumin, ginger and chilli. Add the split urad and channa dal and sauté until they become slightly brown.

·         Add the cabbage, beans and the sprouts. Close the lid and cook on medium high for about 3-5 minutes. Just to cook it enough but still retaining the crunch. Add the tomatoes just before removing from the stove. Season with salt.