Bread Croutons And Sprout Salad

MMMMM---------------------FOR THE MINT SAUCE-------------------------- 2 Sprigs mint leaves 2 Sprigs coriander leaves 2 Green chillies 1/2 ts Cumin powder; (2 g) 1/4 ts Salt; (1 g) 1/2 c Fresh curd; (120 ml)MMMMM--------------------FOR THE SPROUT LAYER------------------------- 1/2 c Sprouted moong; boiled (100 -g) 1/2 c Sprouted chana; boiled (100 -g) 1 tb Oil; (15 ml) Salt to tasteMMMMM----------------------FOR THE TOPPING--------------------------- 1 c Fresh curd; beaten (240 ml) 1 tb Chaat masala powder; (15 g) 15 g Coriander leaves; chopped CUT each bread slice into nine cubes. Deep fry in hot oil till golden brown. Sprinkle salt and chilli powder over the croutons. Heat oil in a pan and fry the moong sprouts and chana sprouts lightly. Add salt to taste. To prepare the mint sauce: Grind the mint leaves, coriander leaves, green chillies, cummin powder and salt to a paste. Mix in the curd. To assemble the salad: Put the masala bread croutons in a deep dish. Spread the mint sauce over. Cover with sprouts. Pour the beaten fresh curd over. Sprinkle chaat masala powder and coriander leaves. Serve immediately. NOTES : Mixed sprouts served on a bed of croutons and topped with curd and mint sauce