Indian fusion recipe for a healthy spring! Cheers!
It was so hard for me to leave sunny, warm California last week. When I left Boston it was cloudy, gray and snowing!
When I shared with my friends in the Boston area this photo of Chino Hills in California, they could not believe that these were actual colors, with no filter used! Sad for us, isn’t it?
But I came back inspired and ready to spring into spring! Sprouts symbolize an awakening and rejuvenation to me, so I thought of sprouting the mung beans. Look at the easy step by step process.
And guess what? Spring is slowly but surely arriving here in the Boston area and the markets are flooded with fresh produce. I go crazy buying the fresh veggies and fruit. Do you?
So back to the sprouted mung beans…. they are nutrition powerhouses and also light on our digestive system as compared to other beans. After the feasts I had in California, my digestive system definitely needed a break 🙂
I seasoned the sprouted mung beans with all the ‘good for health’ tempering spices and topped it with coconut and cilantro. Then I made the quick, all natural, no preservative, dressing. I pour the dressing in a medium sized glass bottle, close the lid and just shake it. Use as much as I need and then leave the dressing for up to a week in the refrigerator for my other salads or as a dipping sauce. Handy, isn’t it? Plus no preservatives like the store bought ones.
Then pick the fresh spring veggies and fruit you like and go wild! I have so many different veggies and fruit that I will be using the sprouts and the dressing in other combinations too.
Do you make a list and get only the grocery and produce on your list or are you like me that comes home with bags full and then tries to figure out a yummy way to use them 🙂
Spring Abundance Bowl
For the sprouted mung-
- 1 cup dry mung, picked, washed, soaked and sprouted as shown in the photos. Makes 3 cups of sprouted mung beans
- 1 teaspoon oil
- 2 tablespoons peanuts. I used raw skin on peanuts
- 10~12 fresh tender curry leaves
- ½ teaspoon cumin seeds
- ½ green chili pepper split lengthwise
- Salt to taste. I used Himalayan pink salt.
- ¼ cup fresh grated coconut. I used defrosted frozen grated coconut.
- A handful of cilantro leaves, chopped
For the dressing-
- 1½ teaspoon coconut oil
- ½ teaspoon mustard seeds
- ¼ teaspoon cumin seeds
- ½ green chili pepper, split lengthwise
- 1/8 teaspoon asafetida powder
- 1/8 teaspoon turmeric powder
- 1 tablespoon peanut butter
- 2 table spoons water
- 1 tablespoon honey
- Juice of 1 lime
- Salt to taste
Veggies and fruit I used-
- Red and golden beet peeled and sliced paper thin,
- Rainbow carrots, peeled
- Yellow squash, spiralized to make spaghetti
- Mandarin oranges
To Make the Spring Abundance Bowl-
- Check the sprouted mung beans again to make sure there are no duds and give them a quick rinse and drain.
- In a pan, heat the oil on medium heat. Add the peanuts and stir fry them for about 3 minutes or so. Add the curry leaves, cumin seeds and the chili pepper and stir for another minute or so.
- Add the sprouted mung beans and the salt. Stir, cover and let it cook for a minute. This will cook it tender crisp. You may cook for another minute if you like them softer.
- Remove from heat. Top with the coconut and cilantro. Set aside.
For the dressing-
- Heat the coconut oil in a pan over medium heat. Add the mustard seeds, cumin seeds, chili pepper. When the mustard seeds start spluttering add the asafetida and the turmeric powders. When they sizzle in a few seconds, remove the pan from heat.
- Immediately add the peanut butter, water and honey and mix well until the peanut butter is dissolved. Add the lime juice and salt.
- When cool, pour in a small bottle or container, shake and use. This makes about ½ cup of dressing.
To put the salad bowl together- Simply add the mung bean mixture, veggies, fruit and drizzle with the yummy dressing!
Happy rejuvenating spring everyone! I am joining the party at Angie’s Fiesta Friday with my Spring Abundance Bowl!