Sprouts vadai

Ingredients

1 cup blackgram dal (soaked for 30 minutes)

Salt to taste

1/2 cup cooked moong sprouts

1/4 tsp ginger paste

1 small green chilli

Finely chopped coriander leaves

Oil to fry

Grind the blackgram dal, green chilli finely without adding water. If required not more than 2 tsp of water should be added. Add salt, ginger paste, cooked sprouts and little coriander leaves to this batter. Heat oil. Wet fingers and take a small ball of the dough and throw it slowly on the fingers. Make a small hole in the center and slowly put it into hot oil. Repeat till as much the oil can hold. Fry till golden brown on both sides and drain excess oil in a tissue paper. Serve hot with chutney/sambar.

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Sprouts bhel

Ingredients

1 cup sprouted and cooked whole moong sprouts

1 small onion finely chopped

1/2 of small tomato finely chopped

Finely chopped coriander leaves

A fistful of thin sev (I tried with alu sev)

Chaat masala to taste

Salt to taste

1 tbsp sweet tamarind chutney

Keep everything ready before hand. Just before serving, mix all of them and serve immediately. Delicious and healthy snack for any time of the day.

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Horsegram sprouts sundal

Ingredients

2 cups sprouted and cooked horsegram

2 tsp oil

1/2 tsp mustard seeds

1/2 tsp blackgram dal

1/2 tsp bengalgram dal

1/2 tsp dosa milagai powder

Few curry leaves

Salt to taste

Heat oil, add mustard seeds, blackgram dal, bengalgram dal and when it splutters add the curry leaves. Add sprouted and cooked horsegram, salt as per taste and mix well. Finally add the curry leaves and mix.

Serve as an evening snack.

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Sprouted Horsegram paratha

Ingredients

For stuffing :

1 cup sprouted and cooked horsegram

1 small onion chopped finely

Salt to taste

1/4 tsp red chilli powder

1/2 tsp garam masala powder

Bit of ajwain powder

Finely chopped coriander leaves

For dough :

2 cups wheat flour

Salt to taste

Oil /Ghee as required

Make a soft dough of wheat flour, salt and water and keep covered with wet cloth for 1/2 hour. Divide into medium sized balls.

Slightly mash the cooked sprouted horsegram and add onions, salt, red chilli powder, ajwain powder, garam masala powder and coriander leaves. Mix well and make small balls of it.

Dust the balls of dough with flour and roll into thick roti. Place the stuffing ball in the center and cover it from all sides with the dough. Dust again slightly with flour and roll into thick parathas without the stuffing coming out. Cook on hot tava with few drops of oil/ghee till brown spots appear on both sides.

Serve hot with curds and pickle.

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Sprouted Horsegram pulav

Ingredients

1 cup sprouted horsegram
2 tsp oil
1 tsp cumin seeds
2 cloves
Bayleaf
Piece of cinnamon
1 medium onion chopped lengthwise
2 small carrots chopped lengthwise
4-5 beans chopped
Few green peas
Salt to taste
1/2 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp garam masala powder/ pulav masala
1 cup rice (soaked for 1/2 hr)
Few roasted cashews
Few raisins
Finely chopped coriander leaves

Heat oil, add cumin seeds, cloves, bayleaf and cinnamon. When the cumin seeds splutter, add the chopped onions and fry till pinkish. Add chopped carrots, beans, sprouted horsegram and peas and fry for a minute. Add salt, turmeric powder, red chilli powder, garam masala powder and finally the soaked rice. Mix well. Add 2 cups of water (depending on the rice quality reduce if required) and pressure cook till soft.

Garnish with roasted cashews, raisins and finely chopped coriander leaves.

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Sprouted Brown black eyed pea in palak gravy

Ingredients

1 cup sprouted and cooked brown/white black eyed pea

2 tsp oil

1 tsp cumin seeds

1 tomato

2 cups chopped spinach

Salt to taste

1 tsp turmeric powder

1 tsp red chilli powder

1 tsp garam masala powder

Cook with spinach without water for 2 mins, cool and grind to a fine paste along with the tomato. Heat oil and add cumin seeds. When it splutters, add the spinach and tomato paste. Allow it to cook for 2 mins and add salt, turmeric powder, red chilli powder and garam masala powder. Mix well and add the cooked legumes. Add water if required to get more gravy. Cook covered for 2-5 minutes for the flavours to get absorbed.

Serve hot with rotis/pooris/pulav.

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