Sprouted Mung Beans Salad

3/4 cup cooked black chana (1/4 cup dry weight(kala chana)
1/4 cup cooked dry yellow peas(pattani, vattana, 1/4 cup dry weight)
1 cup boiled potato(alu)
1 cup chopped cucumber(kheera)
1 cup chopped tomato
1/2 cup carrot shredded(gajar)
2 cups sprouted mung beans
2 green chilies or to taste chopped
2 tablespoon lemon juice
1 teaspoon salt
3 teaspoon of roasted (1 tsp coriander, 1 tsp cumin, 2 red chilli all roasted and powdered)
2 teaspoon chaat masala
2 tablespoon thin nylon sev

To a bowl add the cooked black chana, cooked yellow peas and potato and mix.
Next, add the chopped cucumber, tomato and shredded carrots and give it a mix.  
Next, add the sprouted mung beans, green chilies, lemon juice and mix.
Next, add salt, chaat masala.

Mix all of the ingredients and serve.

Raw Mango Salad.

1 raw green mango = 2 1/4 cups chopped, 376g or 13.25 oz
1 cup grated cucumber
3/4 cup grated carrot microwaved for 30 seconds
1/2 cup cooked dry whole peas(vatana or pattani) 1/4 cup dry weight
1/4 cup roasted and unsalted peanuts
green chilies to taste
a few chopped cilantro leaves
a few chopped mint leaves
1/2 teaspoon salt or to taste
1 teaspoon lemon juice

Remove the skin and seed of the mango, discard it.  The mango slices chop it into small pieces and keep it aside.

Microwave the grated carrot for 30 seconds keep it aside.

Roast the peanuts until the oil is coming out slightly and keep it aside.

Assemble the salad, preferably before serving.

Add the chopped mango to a serving bowl.  Add all of the ingredients one by one, cucumber, carrot, peas, peanuts, green chilies, cilantro leaves, mint leaves, salt and lemon juice.  Mix them all and serve.

Papaya Salad

Ingredients:
4 cups raw papaya (633g or 22.35oz)
1/2 teaspoon cumin powder
1/4 cup roasted and unsalted peanuts
1 cup chopped tomato
1 cup chopped cucumber
1 green chili or to taste
1 tablespoon lemon juice
1 teaspoon salt or to taste
a few chopped cilantro leaves

Preparation: Chop the raw papaya into small pieces.  Cook it in the microwave for 30 seconds, remove, stir the contents and again cook it in the microwave for another 30 seconds.
Depending on the ripeness of the papaya increase or decrease the cooking time.

Next, roast the cumin powder until it darkens and keep it aside.  Roast the peanuts until it starts to turn brown and keep it aside.

Assembling the salad:

Transfer the papaya to a larger bowl, add the chopped tomato and cucumber to the papaya and mix.  Next add the green chili and roasted cumin powder and mix.  Add the peanuts, salt, cilantro leaves and lemon juice and mix.

It is prefered to prepare the ingredients ahead of time and mix to prepare the salad before serving.