Ingredients

1 cup bean sprouts
1 cup peanuts, shelled, boiled
1 large onion finely chopped
1 tomato finely chopped
1 cup soft tofu or paneer diced
1 tbsp. Coriander leaves finely chopped
1/2 bunch fresh fenugreek leaves (no stalks), chopped
1/2 lemon juice extracted
1 tsp. Sugar ground
1/2 tsp. Cumin seeds crushed
1/2 tsp. Chat masala
1/2 tsp. Red chilli powder
2-3 pinches black salt
salt to taste

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Method :

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1. Heat oil in a nonstick pan.
2. Add onion rings, stirfry till transparent.
3. Add garlic, brown sugar, sauces, brown vinegar.
4. Stir, add boiled spaghetti, toss to blend evenly.
5. Keep warm, till required.
6. Mix all ingredients for dressing and shake well.
7. Put all vegetables, except salad leaves, in a large bowl.
8. Drizzle dressing over them, toss to blend flavours.
9. Chill till required.

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To serve:

1. Put sprouts in boiling water for 2 minutes.
2. Drain, pour iced water, drain, spread on kitchen cloth.
3. Transfer to bowl, when excess moisture is absorbed.
4. Add all other ingredients, chill to serve.

Making time: 20 minutes
Makes: 3 servings
Shelflife: Best fresh