Sprouts can be a good source of protein for vegans and vegetarians. I don’t need a better reason than this to have sprouts in my third trimester. A cup of yogurt, 2 eggs, a cup of sprouts, a cup of dal should do for your daily protein intake. One can include paneer or tofu too!
Tempering makes everything tasty and refreshing. This simple sprouts salad can make a way in your daily recipes instantly. Just don’t forget to soak them a day ahead. Then wrap them in thin cotton cloth for whole night and put it in an air tight container. It takes literally 5 minutes to cook this recipe! Happy cooking!
Serves 2 persons
Ingredients1 bowl of mixed sprouts (I have used moong and kala chana)
1 small onion (chopped)
1 small tomato
11/2 tsp vegetable or olive oil
1 green chilly (chopped)
2 garlic cloves (minced)
1/2 tsp mustard seeds
1/2 tsp cumin
pinch of asafoetida (hing)
1/2 tsp lemon juice
Grated carrot (for garnish)
- Boil or steam the sprouts in pressure cooker or microwave. (Don’t make it mushy)
- Heat oil in a pan. Add mustard seeds and allow it splutter. Add cumin, green chilly, asafoetida, garlic and onions. Add a pinch of salt to saute the onions faster. You dont have to cook onions completely.
- After a minute or two, add sprouts, salt and tomatoes. Toss it on medium to high heat Don’t over mix it. Just toss it.
- Put off the heat. Add lemon juice and serve hot as a side dish to your daily meal or a quick snack.