Medicinally and nutritionally, Sprouts have a long history. Ancient Chinese physicians recognised and prescribed Sprouts for curing many disorders as far back as 5,000 years ago.
Adding Sprouts to salads, sandwiches, soups, stir fries and our very own Sundal will make a world of difference to our health. There are many varieties to choose from, with each Sprout having it's own unique flavour and health benefits.
- 1 cup Red Beans
- 2 tablespoon grated coconut
- salt to taste.
- ½ teapoon mustard
- 1 teaspoon finely chopped ginger
- 2 green chillies finely chopped
- A pinch of asafoetida
- Few curry leaves.
- Soak the beans overnight in plenty of water. Next morning, drain the beans and place them in a clean muslin cloth. Cover the muslin loosely and sprinkle the cloth with water. The beans should sprout the next day. Sprinkle water occasionaly if the cloth looks dry.
- Boil a cup of water in a vessel. Add the sprouted beans. Cover and cook for about 15 minutes for the beans to become tender soft. Add the salt and mix well.
- Heat a tablespoon of oil and add the ingredients for the seasoning in the order given. Add the seasoning, grated coconut to the cooked beans and mix gently.
Serve as an appetizer, snack or salad.