1. Tomatoes – 2 small
  2. Sprout Topping
  3. Moong sprouts- 15 gms
  4. Cumin seeds- 1/4 tsp.
  5. Ginger – 1 tsp.
  6. Lemon juice- few drops
  7. Salt and black pepper to taste
  8. Cilantro – 1 tbsp.


  • In a small frying pan, heat the oil on medium heat.
  • Add cumin seeds and as they crack.
  • Add sprouts, ginger, black pepper and water. Cook for 2-3 minutes until sprouts are tender.
  • Remove pan from heat. Add lemon juice, stir and set aside.
  • Cut tomatoes in half and scoop out the seeds creating hollow bowls.
  • Fill tomatoes with moong sprouts.
  • Serve and enjoy!

An collaboration  with Foodartist SONAM JAIN  of @themagicplatter

More Recipes


BEETROOT SODA .Ingredients1 cup beetroot cubes1 1/4 cups pineapple cubes1/4 cup apple cubesblack salt to taste1 tsp chaat masalasalt to taste3 cups chilled spriteMethodCombine the beetroot, pineapple, apple, black salt and 1½ cups of chilled water in a...


WATERMELON LIME CHAI PUDDINGIngredients11/2 cup watermelon flesh1 cup watermelon juiceSalt and pepper to taste2 spoon Chai seeds1 spoon lime juice2 spoon oatsMethod :Mix all other and serve chill in a tall glass. More Recipes Want to get...

Biscuits parfait

Biscuits parfait Ingredients :NutriChoice 5 Grain Digestive Biscuits, broken 2 tablespoons Honey 1 cup Hung Curd (Greek Yogurt) 4 tablespoons Chia Seeds Fresh fruits, sliced (Seasonal)Nuts for garnishMethod :Pulse the NutriChoice 5 Grain Digestive Biscuits...