Ingredients:

• Oyster mushrooms (Dhingri) – 150 g, blanched & sliced

• Sprouted green gram (Moong sprouts) – 1 cup

• Onion (Pyaz) – 1 small, finely chopped

• Tomato (Tamatar) – 1 small, diced

• Cucumber (Kheera) – 1 medium, chopped

• Carrot (Gajar) – 1, grated

• Lemon juice (Nimbu ras) – 2 tbsp

• Green chili (Hari mirch) – 1, finely chopped (optional)

• Fresh coriander (Dhaniya patta) – 2 tbsp, chopped

• Black salt (Kala namak) – ½ tsp

• Roasted cumin powder (Bhuna jeera powder) – ½ tsp

• Olive oil – 1 tsp (optional)

Method:

• Blanch oyster mushrooms in hot water for 2 mins, drain, and cool.

• Mix moong sprouts, onion, tomato, cucumber, carrot in a bowl.

• Add mushrooms, green chili, coriander.

• Season with black salt, cumin powder, lemon juice, olive oil. Toss well, chill for 10 mins before serving.

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