Dr. Subhash Goyal’s Favourite Sprouts Salad | #subhashgoyal #sprouts #sproutssalad #shorts #salad
foodie Raju ji trending short viral video
#trendingshorts #healthy #shortsindia #viral #trending #superfood #saladrecipe #vegan #glutenfree #celebrityrecipe #celebrity #dietfood #weightlossrecipe #shortsfeed #preetiscakeandcooking #viralrecipe #viralshorts #trend #protiensaladSalad Content & Ingredients
​The core of this salad is a mix of high-protein legumes and fresh, crunchy vegetables.
​The Base (Sprouts): * Green Moong Sprouts (Whole green gram)
​Black Chana Sprouts (Bengal gram)
​Fresh Vegetables:
​Onion (Finely chopped)
​Tomato (De-seeded and chopped)
​Cucumber (Diced)
​Carrot (Grated or finely chopped)
​Beetroot (Optional, for extra nutrients)
​The Flavorings (Seasoning):
​Lemon Juice: For a tangy punch and Vitamin C.
​Chaat Masala: For a savory Indian street-food flavor.
​Roasted Cumin Powder (Jeera): Aids digestion.
​Black Salt (Kala Namak): Traditional digestive salt.
​Fresh Coriander: Finely chopped for garnish.
​Optional Add-ins: * Green Chili: For a spicy kick.
​Pomegranate Arils: For a touch of sweetness.
​Roasted Peanuts or Paneer: For extra crunch and protein.
​Description & Preparation
​This salad is described as a “Powerhouse of Nutrition” and is frequently recommended for weight loss, skin health, and boosting immunity.
​Preparation: The sprouts are either used raw (thoroughly washed) or lightly parboiled/steamed for 3–5 minutes to make them easier to digest while maintaining their crunch.
​Mixing: All chopped vegetables are tossed with the sprouts in a large bowl.
​Seasoning: The dry spices (chaat masala, cumin, salt) are added last, followed by a generous squeeze of fresh lemon juice.
​Serving: It is best served fresh as a breakfast replacement or a mid-day snack.
​Key Benefits Mentioned
​High Protein: Helps in muscle repair and satiety.
​High Fiber: Excellent for digestion and “cleaning the stomach.”
​Low Calorie: Ideal for weight management and blood sugar control.
​Would you like me to find a specific step-by-step guide on how to sprout the moong and chana at home for this recipe?