Beet and sprout salad

This is a yummy salad, but needs a bit of prior preparation

Ingredients

Poha (flat rice available at the Indian grocery stores) 2 cups
Tamarind paste ¼ teaspoon
Mung beans ½ cup
Grated beetroot 1 cup
Raw peanuts ¼ cup
Salt To taste
Lemon/ Lime juice To taste

Rinse Mung beans, tie in a damp cloth or leave in a dish with a little water overnight, so that they sprout.
Soak the raw peanuts in salt water for a few hours, then drain the water, and set aside.
Remove skin and then grate the beetroot (beets), save the juice to add to the salad or drink it (it is yummy!)
Dissolve the tamarind paste in a very small (¼ cup or less) amount of water.
Rinse the poha, drain water completely. To this, add the tamarind paste. It should not become watery. Mix well.
Now add the grated beets, mix.
Add the soaked peanuts, mix
Add the mung sprouts, mix gently (don’t break the sprouts by vigorous mixing)
Sprinkle lemon/lime juice when serving.

You can always replace mung with other sprouts like garbanzo, and add grated carrot, but I have found that grated beets, tamarind and salted raw peanuts are a must for the great taste.