Versatile and delicious
Remember: sprouts retain their maximum flavour and nutrition when eaten raw. If you want to include them in cooked dishes, it is best to put them in at the last minute.
We will be adding lots of new recipes here so check back often.
This month's recipe is
Sprouted bean curry
Ingredients
- Finely chopped onion - half
- Finely chopped tomato - quarter
- Mustard seeds
- Oil to cook
- Red Chilli Powder - 2 measures or more
- Dhaniya Jeera Powder - half measure
- Turmeric - 2 pinches
- Garam Masala - 1 measure or less
- Jaggery (Gud) - 1 medium piece
- Salt to taste
- Sprouts - 2 bowls full
Recipe
- Wash the sprouts under warm water and set aside for water to drain
- Heat oil and add just one or two mustard seends and test if they crackle. If they do, then add the rest
- Add the finely chopped onion and tomato
- After the onion and tomato start losing shape and volume add the sprouts
- Add the turmeric powder.
- Stir well and cook over high flame for a minute or two.
- Now add warm water (about a 2 to 3 cups depending how much gravy you want) and cook on medium flame with the vessel covered with a lid
- Once the water reduces (steams away) about half of what you added its time to add the masala
- Add the red chilli powder, dhaniya jeera powder, garam masala and the jaggery piece and stir well
- Close the lid again and let it cook for another 5 minutes on a medium flame
Your "Usaal" is ready. Enjoy with chapati or sprinkle some Farsaan (thin shev or gathiya) and enjoy with sliced bread
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Recipes out there!
The internet has lots of recipes ready to inspire you, here are some links:
Tuna, mixed bean and pea shoot salad; an ideal lunch, could be prepared the night before for a lunch box or a light supper. Very few simple ingredients.
http://killersalad.com/tuna-mixed-bean-and-pea-shoot-salad/ |
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