Monday, January 11, 2010

Mung Bean Sprout Chaat


So here it is. I had none of the necessary ingredients, a cranky baby, no car. But, I also had a craving and an unsettled mind. And use real butter's post got me thinking. Trimming the ends could be a mind clearing moment. So, I went to it. I took a bag of mung beans and sat trimming the ends. Active meditation and spicy pick me up all rolled up into one dish. (Thanks Jen/ use real butter for the inspiration.)

Mung Bean Sprout Chaat
2 cloves of garlic slivered finely
1 tsp cumin seeds
1 tsp coriander powder

2 T sliced shallot
3-4 handfuls bean sprouts
2 t soy sauce

In a bowl, combine sautéed sprouts, 2-3 T fresh cilantro leaves, 1 T diced shallot, ½ t amchur, mirchi powder to taste, pinch of kolangi, and sliced green chili to taste, sugar and kelp to taste


Anonymous said...

Sounds delicious with coriander and cumin!

Thistlemoon said...

Sometimes these kinds of adventures turn out the best food - kitchen meditation is so therapeutic!

Reeni said...

This looks so fresh and delicious! I really like bean sprouts but never know what to do with them besides stir fry. Now I know!

farida said...

This is a delicious way to meditate:) I have never thought of trimming the mung bean sprouts:)Thanks for the recipe.

sophia said...

I didn't know these are Indian! I adore bean sprouts. Love this recipe!

Marc @ NoRecipes said...

This sounds nice and refreshing. I know what you mean about doing mindless tasks. Trimming bean sprouts is right up there with de-stringing snow peas.