A yummy and a popular salad in our home, made with home sprouted green gram, onions, garlic, coriander, green chillies and seasoned with mustard seeds, asafoetida, curry leaves, salt and lemon juice.
This is a traditional South Indian salad recipe. The green gram (dried green mung beans) are first washed and soaked in water to allow them to sprout. Now, Melbourne winters are tricky so I soak them in warm water and leave them to sprout over a couple of days. Next, heat a wok, in a teaspoon of sesame seed oil, add mustard seeds until they splutter, add chopped green chillies, curry leaves, chopped onions and garlic and saute until onions just turn translucent. Now add the sprouted green gram and steam for about 5 minutes. The sprouts need to retain their crunch but be cooked (this decreases the flatus and bloat in sensitive stomachs). Take off the heat, add salt and lime juice to taste, garnish with chopped coriander. A great snack for diabetics, PCOS and weight reduction.