Dill Leaves Breakfast Salad

5 from 1 vote

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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.
Prep Time 10 minutes
Total Time 10 minutes
Recipe Taste Salty, Sour
Servings 1
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Ingredients
  

  • 1/4 cup Moong Beans Green, Whole, Sprouts
  • 1/4 cup Bengal Gram Kala chana
  • 2 tbsp Fresh Coconut Shredded
  • 1 Tomato
  • 25 gm Dill Leaves
  • Salt as per taste
  • 1/2 teaspoon Lemon Juice
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Instructions
 

  • 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.
  • Chop dill leaves and add it to the salad, Sprinkle lemon juice and salt.
    Dill Leaves Breakfast Salad - Plattershare - Recipes, food stories and food lovers

Please appreciate the author by voting!

5 from 1 vote

Recipe Nutrition

Calories: 471 kcal | Carbohydrates: 67 g | Protein: 24 g | Fat: 14 g | Saturated Fat: 9 g | Polyunsaturated Fat: 0.2 g | Monounsaturated Fat: 1 g | Sodium: 54 mg | Potassium: 932 mg | Fiber: 9 g | Sugar: 4 g | Vitamin A: 3193 IU | Vitamin C: 41 mg | Calcium: 177 mg | Iron: 6 mg
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