17. Mung Bean Salad with Lemon Dressing
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Breakfast
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1. Moong Dal Soup (Yellow Split Lentil Soup)
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2. Steamed Vegetables with Lemon & Coriander
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3. Cucumber & Tomato Salad with Mint Dressing
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4. Oats Khichdi (Savoury Oats and Moong Dal)
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5. Lentil & Spinach Soup
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6. Vegetable Raita
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7. Spinach and Moong Dal Paratha (Oil-free)
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8. Methi (Fenugreek) and Cabbage Stir-fry
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9. Baked Stuffed Sweet Potatoes
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10. Chickpea and Spinach Curry (Oil-free)
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11. Baked Tofu with Vegetables
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12. Mango and Cucumber Salad
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13. Zucchini Noodles with Tomato Basil Sauce
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14. Carrot and Beetroot Salad with Orange Dressing
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15. Sweet Potato and Chickpea Salad
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16. Cabbage and Carrot Soup
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17. Mung Bean Salad with Lemon Dressing
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18. Baingan Bharta (Smoky Eggplant Mash)
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19. Lentil and Vegetable Stew
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20. Vegetable Poha (Flattened Rice)
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21. Aloo Gobi (Potato and Cauliflower Curry)
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22. Kale and Avocado Salad
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23. Zucchini and Tomato Fritters (Oil-free)
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28. Stuffed Bell Peppers with Quinoa and Beans
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29. Cauliflower and Peas Curry (Oil-free)
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30. Carrot and Ginger Soup
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31. Spinach and Lentil Salad
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Author: Shreyas Patil
Date: March 19, 2026
Ingredients:
- 1/2 cup mung beans, sprouted
- 1/4 cucumber, diced
- 1 small tomato, diced
- 1/4 onion, finely chopped
- 1 tbsp lemon juice
- Fresh parsley, chopped
- Salt to taste
Instructions:
- Rinse and sprout the mung beans for 2–3 days (or use canned sprouted beans).
- In a bowl, combine the mung beans, cucumber, tomato, and onion.
- Drizzle with lemon juice, add salt, and toss.
- Garnish with chopped parsley and serve chilled.
