I have already talked about our hungry stomachs growling@ 6:30PM here. Now, hubby N always looks for some sprouts in the fridge, before giving me a disappointed look and restoring to Haldiram bhujia. I dont look for them as I know that as always – I have forgotten making them. Yes I know they are healthy, protein rich, got fiber! But making them is not as easy as hubby N makes it sound – throw-some-in-water-tonight. Ok, not tough maybe, but time consuming for sure. Specially in Delhi, where it’s summer always and if you don’t give your sprouts TLC, you will end up with sticky and smelly germinated seeds, ready to be planted in your kitchen garden.
Here is how I make sprouts. And below is how I make an usal out of them – either green moong or the smaller brownish variety – ‘moth’. Though best eaten raw, sprouts can make a quick and yummy breakfast or even a side to a meal when cooked up as an usal.
sprouts (green moong or moth) – 2 cups
green chili – 1 (cut to small pieces)
grated ginger – 1 tspn
oil – 2 tspns
jeera/cumin – 1 tspn
ajwain/ carom seeds – 1 tspn
heeng/ asfotedia – 1 pinch
haldi/ turmeric powder – 1 tspn
salt – as per taste
garam masala/ kitchen king masala – 1 tspn
lemon juice of 1 lemon
1. In a wok/kadhai/ non-stick pan, heat oil.
2. Add the jeera and ajwain in hot oil and let it sizzle for a minute. followed by haldi and heeng.
3. Add the green chili pieces and grated ginger and sauté for 10 seconds.
4. Add the sprouts, sprinkle some water. If you don’t add water, the sprouts will tend to get hard.
5. Cover and cook for 5 to 7 minutes.
6. Remove the cover, mix in salt, garam masala and lemon juice.
7. Serve hot with an optional garnishing of coriander leaves and grated ginger.