There’s this encouraging fact about winter. The chill in the weather keeps your craving for spicy and piping hot food, rising with the temperature. After a sumptuous lunch and a much comfortable curled-up afternoon siesta, my stomach started talking to me – “Hungry, Hungry!” Unable to ignore the growls, I sprinted up for an evening snack. Luckily I had some steamed sprouts in stock, so I decided to add a touch of spice and relish it piping hot for my snack! Now you know why I call winter ‘encouraging’ 😉
- 1 Green chilly – slit lengthwise
- 2-3 pods of Garlic
- 1 Onion chopped
- 1 tsp ginger-garlic paste
- ½ cup grated coconut
- A few curry leaves
- 1 tsp Mustard seeds
- Salt and Pepper powder to taste
- ½ tsp Jeera/Cumin seeds
- 1 tsp coriander powder
- Rajmah/Red kidney beans – 1 tbsp
- Moong/ Green gram – 1 tbsp
- Ground nuts whole – 1/2 tbsp
- Kala channa/Brown chick peas – 1/2 tbsp
- Small brown black-eyed beans/Lal chawli – 1 tbsp
- Soya Bean – 1/2 tbsp
- Wash and soak in water over night all the ingredients for sprouting. Drain off the water in the morning and let it stand for at least 6 hours to sprout.
- Steam the sprouts and steam the sprouted beans and keep aside.
- Heat oil in a pan, when hot add mustard seeds and when it splutters add cumin seeds, garlic, green chilli and curry leaves. Sauté well and add ginger-garlic paste and onion chopped.
- When the onion turns pinkish, add coriander powder, salt and pepper powder. Mix well.
- Add the sprouts and toss.
- Now add the grated coconut and put off flame.
- Stir gently and garnish with coriander leaves.
- Serve as an evening snack or as an accompaniment with a main meal.
Preparation Time: 25 minutes