Dill Leaves Breakfast Salad

About this recipe

Dilli leaves salad for breakfast! Really, How will it taste was my husband's first reaction when he was asked (or rather forced to eat salad for breakfast). Raw and plant-based diet can be confusing for people who have been always eating cooked food for breakfast. Eating just a salad for morning breakfast can be overwhelming as the body is used to eating cooked food. More over after eating this light breakfast one will enjoy the lunch meal which can be taken around 12 PM and early dinner at 6:30- 7 PM which means no unnecessary junk in between.

Ingredients for Dill Leaves Breakfast Salad

Whole Green Moong Bean (Sprout) - 1/4 Cup
Bengal Gram Whole (Kala chana ) -1/4 Cup
Shredded Fresh Coconut - 2 tablespoon
Tomato - 1
Dilli Leaves ( Sabaki leaves) - 25 grams

How to cook Dill Leaves Breakfast Salad

Making fresh sprouts at home is always better than buying from the market. Please check out the notes to make sprouts.
Put Spouts (Whole green Moong beans) and Bengal gram whole (Kala Chana) together. Chop tomato.
Sprinkle freshly grated coconut. You might find it fussy to grate coconut but once you have the right gadget, life will be simple. Check out the link for coconut scraper.
Chop dill leaves and add it to the salad, Sprinkle lemon juice and salt.

Notes

• Tastes:  Tangy |