Baked Tomatoes with Sprouted Moong Salad
Baked Tomatoes with Sprouted Moong Salad is a nutritious and flavorful recipe combining the tanginess of baked tomatoes with the crunch and health benefits of sprouted moong beans. This dish is rich in protein, vitamins, and fiber, making it an excellent option for a light lunch, appetizer, or side dish.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
49 kcal
Protein
2 g
Carbs
8 g
Fat
2 g
Fiber
2 g
Ingredients
Onion Finely Chopped
0.5 small cup (50g)
Tomato
4 medium (400g)
Whole Green Moong dal (Sprouted)
1 small cup (100g)
Cucumber
0.25 cup, chopped (50g)
Chopped Green Chilli
1 tsp (2g)
lemon juice
1 tbsp (15g)
Common salt
0.5 tsp (2.5g)
Cumin Powder
1 tsp (2g)
Olive Oil
1 tsp (5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Black Pepper
1 tsp (2g)
Instructions
Preparation
Sprout Moong Beans:
-Soak moong beans overnight in water. Drain and keep them covered in a damp cloth for 1-2 days until they sprout.
Prepare Tomatoes:
-Slice off the tops of the tomatoes and carefully scoop out the pulp using a spoon, leaving a hollow shell.
Cooking Steps
Bake Tomatoes:
- Preheat oven to 180°C (350°F).
- Arrange the hollowed-out tomatoes on a baking tray.
- Lightly brush them with olive oil and sprinkle a pinch of salt and black pepper.
- Bake for 12-15 minutes until they soften slightly but still retain their shape.
Prepare Sprouted Moong Salad:
- In a mixing bowl, combine sprouted moong beans, chopped cucumber, chopped onion, green chili, lemon juice, olive oil, cumin powder, black pepper powder, and salt.
- Mix well to ensure the flavors are evenly distributed.
Assemble:
- Once the tomatoes are baked, let them cool slightly.
- Fill each tomato with the sprouted moong salad mixture.
- Garnish with chopped coriander leaves.
Serve:
- Serve warm or at room temperature as an appetizer or side dish
NotesNutritional values are approximate and may vary depending on the specific ingredients used