We joined the race. Long back though. But in order to revive the spirit of the so-called rat race I plunged again into a foray of ‘healthy food’. So I make greens one day, sprouts the next. Give porridge for dinner to sulky faces and sell squash soup as ‘the tastiest’ thing on earth. Yes, God gave them all a good mind of their own. Who am I trying to fool? sigh! I think I am just convincing myself that if I cook healthy, my family would be far from disease, pain and suffering. Ah, well.
So in those times when I go manic with my cooking, the family sorts out the yummy from the yucky. Some of the healthier stuff actually does taste good (please ask Elaine of foodbod.. she eats healthy ALL the time! I envy you Elaine 🙂 ), like this sprouts curry I made the other day.
I mostly always mix all my beans/lentils to sprout. Its never only mung beans or only dew beans. A handful of mung, some dew beans(mat/moth), throw in some small black chick pea, a bit of dried white peas or anything you like! Soak overnight. Drain the water. Tie them all in a muslin cloth, sprinkle water over the tied cloth basket. Keep it for a day or two and let them germinate!
You can have them raw or cooked. I go the mid way usually. Cooking them a little bit till the raw smell and taste disappears but retaining the crunch. If you want to know more about sprouts, read here.
- 1 cup mixed sprouts
- 1 small onion, chopped
- 2-3 cloves of garlic, minced
- a piece of ginger, minced
- 1/2 tsp chopped green chilies – optional
- 1 tomato, chopped
- 1 tsp oil
- 1/4 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder or as desired
- 1/2 tsp coriander powder
- juice of 1/2 a lime, salt to taste
- coriander leaves to garnish
In a wok/kadai, heat oil. Splutter cumin seeds. Throw in the garlic, onions, ginger and green chilies. Saute till the onions turn translucent. Now add the tomatoes along with all the said spices. cover and cook till the oil starts to leave the sides of the wok. This may take about 10 minutes or so. Now add the sprouted lentils. sprinkle 2-3 tsp of water. Cover and cook till the sprouts are half done. I like mine not very mushy, so I add the sprouts in the end, but you could add it earlier in case you like them fully cooked.
Switch the flame off. Sprinkle lime juice and garnish with coriander leaves.
Serve as a salad or with chappathis or with any pulao or simple plain hot steaming rice.
Now for a note of caution:
Germinated raw food does not usually suit everyone. People suffering from gastric problems can get very uncomfortable after a small bowl of sprouts. Cooking the beans is easier to digest.
I suffer from migraine, and whenever I eat sprouts for dinner or raw, I end up with a splitting headache. Whereas, cooking the grains, having them during the day and combining them with garlic and ginger helps me get the best of everything that they have to offer 🙂
This curry passed the acid test with my family’s taste buds. You try it too and if they don’t like it… well, I have some other recipes up my sleeve to include these wonder beans in your daily diet. 😉