Sprouted Chana and Potato salad

1 cup black chana, soaked overnight

2 small potatoes, cooked and chopped

1/2 cup cooked peas

2 tbsp sprouted mung beans

2 tbsp finely chopped raw mango

1 raw green tomato

1 avacado, cut into small pieces

1 tbsp coriander leaves

1 tsp finely chopped green chilli pepper (non-sathvik, optional)

1 tbsp lemon juice

salt, to taste

Soak a cup of black chana overnight and in the morning, drain the water and cover with a lid and keep it aside to sprout. Once small sprouts appear, which might take a day(optional), cook the chana in salt water until soft and drain the water. To the cooked chana, add all the remaining ingredients and mix in and enjoy.