Baked Tomatoes with Sprouted Moong Salad Recipe

Protein and fiber in a single dish makes a perfect salad option. Moong sprouted salad with the combination of tomatoes which are high in antioxidants makes an ideal salad for individuals looking out for low calorie food options

Nutritional info

  • 6.8 gm
    Carbohydrate
  • 12.8 mg
    Calcium
  • 0.4 mg
    Iron
  • 58.1 kcal
    Energy
  • 64.9 mcg
    Vitamin A
  • 1.4 gm
    Protein
  • 4.3 mg
    Vitamin C
  • 1.8 gm
    Total Fat
  • Ingredients
  • Step-by-Step

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1.0 Tbsp(14.0 gm) Whole Moong

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2.0 Chopped Tbsp(25.0 gm) Tomato

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1.0 Chopped Tbsp(8.0 gm) Onion

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1/4 Tsp(1.0 gm) Green Chilli Paste

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1/2 Tsp(2.0 ml) Lemon Juice

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1/8 Tsp(0.23 gm) Chaat Masala

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1.0 Chopped Tsp(0.92 gm) Coriander Leaves

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1/8 Tsp(0.54 gm) Salt

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8.0 Slice(47.0 gm) Tomato

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1/2 Powder Tsp(1.0 gm) Black Pepper

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1/2 Tsp(2.0 gm) Salt

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1.0 Tsp(2.0 ml) Olive Oil

  • Take boiled sprouted moong in a bowl and add, 2 tbsp chopped tomato, 1/4 tsp green chilli paste,1 tbsp chopped onion, 1/8 tsp salt, 1/8 tsp chaat masala,1/2 tsp lemon juice,1 tsp chopped coriander leaves and keep it aside.

  • For baked tomatoes

    Take baking tray and place a baking paper.

  • Add 8 tomato slices and season with 1/2 tsp salt, 1/2 tsp black pepper powder, 1 tsp olive oil

  • Bake at 180 degrees for 20 minutes

  • Serve hot

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