Mung sprouts, a salad

Sprouts are in general quite healthy. As all the nutrients once the seeds start to sprout, are mobilised and so to say in an active form, which is quite valuable for the body and much easily available to be absorbed than otherwise. Sprouting also minimises the phytotoxins (phytates) present in beans, which make it unhealthy for them to be eaten raw.
But, still slightly heating it with some water and optionally with spices on medium low heat for a few minutes is the best way to eat them.
This is how I make it for a quick meal or snack:
Mung sprouts salad

Ingredients:

2 cups mung sprouts
1 tbsp oil
1/3 tsp turmeric
1/2 tsp cumin
a few tbsp water
salt to taste
1/4 th English cucumber or 1/2 of large Indian varieties, peeled and cubed
1 large tomato, cubed
1 small red or yellow onion, finely chopped
1 large boiled potato, cubed (optional)
1/2 green chili, finely chopped (optional)
1 - 2 tbsp lemon- / lime juice
2 tbsp chopped fresh coriander leaves
1/2 tsp ground roasted cumin
1/4 tsp ground black salt, or to taste


Method.

• heat oil in a fry pan on medium heat
  
• add cumin so that it immediately splutters, add turmeric and sprouts
• stir immediately and add some water, cover with lid and cook on medium low for 3 -5 minutes
• cut the fresh cucumber, tomatoes, potatoes and onions in a bowl
  
• add the lemon juice, chilli and coriander leaves
• add salt to the sprouts, once done, to taste
• either mix with the vegetables or keep in separate bowls while serving,
  
• sprinkle with roasted cumin and black salt to taste and serve
  

This time Rishab ate it like this:
with parantha and another potato-red bell pepper sabzi and a small piece of mozarella

Mung Sprouts Parantha

This is one variant of using mung sprouts which I had to improvise as my hubby protested about having to eat mung salad which I love to make, where I steam the mung sprouts for short with a pinch of turmeric, add my simple home made chaat masala, chopped onion, tomatoes, diced cucumber, some fresh cilantro, if I have it at home, and lemon juice. But NO! It was too healthy for him. I guess you might know what I am talking about.

So, here is a creation which wasn't bad at all. I steamed the sprouts like I mentioned above and I made the paranthas with rape seed oil (mustard), which added to the flavour a lot. I just mixed the sprouts to the usual dough while preparing it with atta (whole wheat chapati flour).
All you need is the atta, salt, spices of choice, mung sprouts steamed with turmeric and salt for 3-5 minutes with little water, if required.
I could not make these paranthas puff up so much, because of the sprouts, but they still tasted really good. If you want to know exact preparation method, here are two links: one at about.com, the other at Indian Foods link.

It can be eaten with yoghurt raita, daal or any vegetable preparation.

Sprouts Pulav

Before you read further, let me tell you thats its just a normal vegetable pulav with sprouts :-)



Rice - 1/2 cup
Water - 1 cup
Moong sprouts - 1 tbsp
corn kernals - 1 tbsp
Green peas - Handful
Grated Carrots - 1 tbsp
Onion - 1 small , finely chopped
Tomato - 1/2 small , finely chopped
Cauliflower - 1 floret , finely chopped
Beans - 1,finely chopped
Oil/Ghee - 1 tsp ( I use Ghee)
Salt - to taste
Coriander power - 1/2 tsp
Garam masala - 1/4 tsp


1. Heat the ghee in a pressure cooker
2. Saute onions for 2-3 seconds
3. Add all the veggies, corn and sprouts and saute for few seconds
4. Add salt , coriander powder and garam masala
5. Add water and rice and pressure cook for 2 whistles



This is usually the monday lunch for Aryan , since my fridge is full of vegetables on mondays.The ingredients vary with availability :-)

**Sorry about the picture quality , you know it was monday morning ;-) **

Moong Sprouts Cheela

Aryan does not like sprouts. So what do I do ? Make something out of sprouts :D Here is what we had in breakfast yesterday :





Green gram (Whole Moong) : 1 cup
Chopped Onion : 1 tbsp
Grated Carrorts : 1 tbsp (not mandatory)
salt : to taste
Chilli powder : to taste
Coriander powder : 1/2 tsp
Mango powder : 1 pinch
Oil : 1 tsp

Sprouts :
Soak Green gram overnight.
Drain the water and keep for 24 hours in a covered container.
Your sprouts are ready.
You can alternatively buy sprouts from any super market or use any sprout maker.


Cheela/Dosa :

Grind the sprouts into smooth paste.
Add all the spices and carrots.
Heat oil on a nonstick tava and spread the mixture as a dosa.
Sprinkle fine chopped onion.
Roast on both sides.

Serve with Sauce /Green Coriander chutney. Some even like this with raita.