Colorful Vegetable Salad with Indian Tadka

Ingredients

• 1/2 cup soaked and sprouted mung beans
• 1/2 cup grated carrots
• 1 medium tomato diced into 1/2-inch pieces
• 1/4 cup fresh or frozen corn kernels
• 1 cup shredded cabbage
• 1/4 cup peeled and cubed (1/2-inch) cucumber
• 2 tablespoons peanut powder (optional)
• 3/4 teaspoon salt, or to taste
• 1/2 teaspoon lime juice, or to taste
• 1/4 teaspoon red chile powder
• 2 tablespoons vegetable oil
• 1/2 teaspoon black or yellow mustard seeds
• 1/4 teaspoon cumin seeds
• 1/8 teaspoon turmeric
• Cilantro, for garnish

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