People ask me all the time what I do with my sprouts - which I find confusing. Eat them, of course! There are so many ways to do that, including this warm sprout salad. My mom made this for us growing up, so it was natural that I would make it for my family. I quickly realized though that my husband never grew up eating sprouts - it took quite a bit of convincing to get him to even try them. But, once I did he actually now asks for this version. It's not only delicious, but he realizes that it keeps him fuller longer! I'm better-versed on the benefits of whole food nutrition than he is - which is what this dish is packed with. Along with the healthy Indian spices (especially our kala namak), it gives you a bowl of unprocessed virtually raw source of protein, fiber, and nutrients - meaning it will satisfy you more and keep you fuller longer than an ultra-processed meal alternative. I say 'virtually raw' for a reason. You'll notice that half the components are cooked and then the pan is pulled off the warm burner so that we can add the sprouts without direct heat, which can kill the beneficial enzymes in sprouts - living and growing food. This process also warms the sprouts just enough that folks who have trouble digesting completely raw sprouts can eat and enjoy them. Try serving these on the side of buttered toast. It's oddly delicious. Keep in mind as well that the sprouts I use here are the heartier ones from legumes like fenugreek, whole moong, and black chickpeas. Don't use more delicate sprouts in this recipe like alfalfa and broccoli. To learn more about sprouting head to my basics of sprouting blog post.
Stovetop: Warm Indian Sprouted Salad with Kala Namak
1 tablespoon ghee or vegetable oil (mustard, coconut, avocado, olive, grape seed)
1 pinch hing (asafoetida), optional
1/2 teaspoon turmeric powder
3/4 cup finely minced yellow or red onion
2 tablespoons grated ginger
2- 4 Thai chiles or 1 serrano, stems removed and thinly sliced
4 cups sprouted whole moong *
1 teaspoon kala namak (black salt)
1/2 teaspoon red chile powder
1/2 teaspoon salt
1/2 lemon, juiced
1. Heat the ghee in a medium-sized pan over medium-high heat. Once warm, add the hing, turmeric, and onion. Cook until the onion browns slightly, about 3 minutes. Stir occasionally.
2. Add the ginger and fresh chiles. Stir and cook for 1 minute.
3. Turn the heat off and pull the pan off the burner. Add the sprouts, kala namak, red chile, salt, and lemon juice. Stir until combined. Serve immediately in a bowl or on the side of buttered toast. Add 1 boiled and diced potato, minced cilantro, and a tablespoon or two of our Tamarind Chutney for a fun version of chaat.
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