Mumbai is in many ways responsible for a radical shift in my approach to food. It is here that I learnt the importance of sprouts and also how it could be made tasty. Maharashtrians prepare a lot of variety with sprouted dals. In fact, I now prepare even pesarattu with sprouted moong!
What are sprouts?
Sprouts refer to germination of seeds. It is easily done at home. If you would like to have mung (greengram) sprouts all you have to do is rinse them thoroughly and leave them in a covered colander overnight. Depending upon the temperature they may take a day or two to start sprouting. In a colder place you may have to tie up the rinsed grams in a cloth which should be kept moist all the time. Every seed requires different amounts of moisture and warmth to sprout and the time taken may vary.
The most common sprouts eaten in India are moong (Greengram), hara chana (Green garbanzos), matki (No idea what its called in English), methi dana (Fenugreek seeds esp. for pregnant women), lobia(Black eyed peas), soya beans, vatana (dried peas) and of course wheat grains.
Benefits:
- They are rich in antioxidants, minerals and vitamins
- Tender broccoli sprouts have anti-cancer properties - Think green!!
- They invigorate your immune system
- They are easily digested
- and they are completely organic - you can make them at home without the fear of what kind of chemicals and fertilizers go into your food.
Mixed sprouts recipe:
What we had for lunch(I had small bowlful for breakfast also) today are mixed sprouts as shown here. The very sight of it is so uplifting - just look at the colours!
Mixed sprouts - 3 cups
Onion - 1 medium (more if you like!) (Chopped fine)
Tomatoes - 1 big
Green chillies - Chopped roughly (I did not use them)
Juice of 1/2 a lime
Coriander - 2 tbsp. (Chopped rough)
Ginger - 1" (Julienned)
Cucumber - 1 (Chopped roughly - optional)
Cottage cheese - a tbsp. (Optional)
Turmeric - 1/4tsp.
Chilli powder - 1/2 tsp.(Optional)
Asafoetida - a pinch
Oil - 1tsp.
Jeera - 1tsp.
Raw mango - About a tbsp. or two. (I love that unexpected tangy feeling but I did not have any)
Method:
Steam the sprouts for 5 to 10 minutes till just done.
Heat oil. Add hing and jeera.
Add the onions, tomatoes, haldi and salt to taste. Saute for a minute. Remove from fire.
Add the rest of the ingredients except lime and toss lightly.
Squeeze lime over sprouts. Garnish with coriander and raw mango chopped into tiny bits.
Serve immediately with roti or eat it as it as.
Labels: Ing. - Sprouts, low calorie cooking, Type - Dry subzi, Type - Salad, Vegan - Side dish
