Spring Abundance Bowl

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Indian fusion recipe for a healthy spring! Cheers!

Healthy Indian fusion recipe for sprouted mung bean salad with veggies and an easy homemade dressing.
Indian fusion recipe for a healthy happy spring!

 

It was so hard for me to leave sunny, warm California last week. When I left Boston it was cloudy, gray and snowing!

Happy Spring!
How gorgeous is that? I was lucky to go hiking in these hills with my daughter and her friends!

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.

Healthy Indian fusion recipe for sprouted mung bean salad with veggies and an easy homemade dressing.
Top left- 1 cup mung beans, picked, and rinsed clean. Soak overnight in warm water. Top right-Divide in 2, spread over paper towel in the sprout maker. Bottom left- The sprout maker left overnight in a warm place. Bottom right- Rejuvenating sprouts!

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.

Easy Indian fusion recipe for homemade salad dressing.
All natural home made dressing with no preservatives in super delectable! From left to right- the tempered spices, the dressing in the pan and on the right is how I pour it in a bottle, shake it and its done! It can also be made ahead and stored in the refrigerator for up to a week! 

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

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients-

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,
  •  Avocado
  • Rainbow carrots, peeled
  • Yellow squash, spiralized to make spaghetti
  • Mandarin oranges

To Make the Spring Abundance Bowl-

  1. Check the sprouted mung beans again to make sure there are no duds and give them a quick rinse and drain.
  2. 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.
  3. 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.
  4. Remove from heat. Top with the coconut and cilantro. Set aside.

For the dressing-

  1. 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.
  2. Immediately add the peanut butter, water and honey and mix well until the peanut butter is dissolved. Add the lime juice and salt.
  3. 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!

Love,

Sandhya

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31 Comments Add yours

  1. Ashwini Satav says:

    That looks so yummy. Can’t wait to try!

    Liked by 1 person

    1. Sandhya says:

      Thanks so much Ashwini! You inspired me with the sprouts 🙂

      Like

  2. So fresh and tasty looking. Definitely a spring dish.
    I do make lists,and at the same time will always get other ingredients,especially interesting fruits and vegetables. 🙂

    Liked by 1 person

    1. Sandhya says:

      You are like me Ronit. I do make lists of the essentials that I absolutely need. If not, I get so distracted by the fresh produce that I come home forgetting ‘the’ item I initially went to the market for 🙂
      Thanks so much for your sweet words, about the Spring abundance bowl!

      Liked by 1 person

  3. Looks delightful and so inviting.

    Liked by 1 person

    1. Sandhya says:

      Thanks so much Myra!

      Liked by 1 person

  4. Abundance in a bowl. Love it. It’s a fact that you can carry California sunshine in your suitcase for free on most airlines.
    Tracey

    Liked by 1 person

    1. Sandhya says:

      Thanks so much Tracey! yes I did carry back some sunshine in my heart and the suitcase 🙂

      Liked by 1 person

  5. Helen Bushe says:

    Sounds delicious. Haven’t sprouted mung beans since the swinging sixties. Must try. (Now that swinging 60’s is my age)

    Liked by 1 person

    1. Sandhya says:

      Helen, Your comment made me chuckle this morning! Thanks so much for that. I am fighting a nasty head cold and a chuckle was much needed.
      Sprouting mung beans is much easier than we remember, so I posted the step by step in the post.
      Do let me know how the experiment goes.

      Liked by 1 person

  6. Ginger says:

    How wonderful – sunny California in one handy bowl!

    Liked by 1 person

    1. Sandhya says:

      Thanks so much Ginger!

      Liked by 1 person

  7. Divya says:

    Wow the recipe sounds and looks so refreshing and yummy!

    Liked by 1 person

    1. Sandhya says:

      Thanks so much Divya!

      Like

  8. Sumith says:

    An absolute refreshing recipe! Beautiful share sandhya

    Liked by 1 person

    1. Sandhya says:

      Thanks Sumith!

      Liked by 1 person

  9. skd says:

    Spring on a plate!!Definitely a pleasure to look at ☺

    Liked by 1 person

    1. Sandhya says:

      Thanks Ana!

      Like

  10. Loretta says:

    What a sight for sore eyes Sandhya….both the gorgeous California scenery and your spring abundance bowl. Wow! All that goodness and freshness has to have been a sensory delight all around. The colors are so vibrant and like you, I go nuts in a farmers market and with the warmer weather upon us, it’s time to kick back and enjoy these kinds of meals. Well done!

    Liked by 1 person

    1. Sandhya says:

      Yes so happy that spring has finally arrived here. I trees are just beginning to bloom here.
      I loved your garden photos. I am trying to learn the different flower names.
      Oh the farmers market brings me such joy! I love the different salads and cannot wait to start grilling too.

      Liked by 1 person

      1. Loretta says:

        Like you, I am going mad with the farmers markets around too. We’ve had quite a bit of rain here lately, but it’s all so good for the gardens, and one can actually see everything bloom fast and furiously after a good dousing.

        Liked by 1 person

      2. Sandhya says:

        Yes, isn’t it magical that the trees suddenly start blooming? We had the cold, some warmth and the trees suddenly announced that spring has indeed arrived! We had a rainy raw Friday and Saturday, but like you said, it is helping the lawn and garden.
        What are you planting this year in your garden?

        Like

  11. Absolutely amazing. And what a beautiful landscape!

    Liked by 1 person

    1. Sandhya says:

      Thanks so much Ellanor. Today the weather is raw and rainy here so I am also thinking of the beautiful landscape and gorgeous weather in sunny California.
      How is the spring weather in your neck of the woods?

      Liked by 1 person

      1. You’re welcome. I’ve been so looking forward to the spring time for so long now just so I can make delicious colourful food like this 🙂 . The golden beetroot especially looks wonderful – I haven’t been able to find any here :(. Even though I live very close to the wild countryside, we don’t have many farmers markets … would love to be able to shop like you do.
        Weather here is beautiful. I live on the South coast, so at the moment we have sunny blue skies and beautiful deep blue sea. I bet it’s not nearly as warm as California, but it is a sweet mild warmth. My partner is in North UK at the moment, and apparently it’s snowing. They’re joking that summer is already over and it’s back to winter again!

        Like

  12. reocochran says:

    It is fun and wonderful to travel! It inspires us to try new foods and see exciting places. Take it easy, Sandhya. 🙂

    Liked by 1 person

    1. Sandhya says:

      Thanks Robin!

      Like

  13. lifeintrips says:

    Great recipe… sprouts are my favourite…

    Liked by 1 person

    1. Sandhya says:

      Thanks so much!

      Liked by 1 person

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