Recipe courtesy of Anupy Singla, Indian for Everyone: The Home Cook’s Guide to Traditional Favorites.
My husband and I love this version of the sprout salad. The spices and onion are cooked, while the sprouts are still fresh.
4 cups / 420 g sprouts, set aside in a bowl
1 tablespoon vegetable oil
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 small yellow or red onion, minced
1-inch / 3-cm piece ginger, peeled and minced or grated
2 Thai, cayenne, or serrano chiles, sliced
1 lemon, juiced
1/4 teaspoon red chile powder or cayenne
1 teaspoon salt
1/4 teaspoon kala namak (black salt)
¼ teaspoon amchur powder (dried mango powder) (optional)
1. Heat the oil in a deep pan. Add the cumin seeds and turmeric. Cook until the seeds sizzle.
2. Add the onion and cook about a minute. Add the ginger and fresh chiles.
3. Transfer this to the sprouts in the bowl.
4. Add the lemon juice, red chile powder, salt, kala namak, and amchur powder. Mix well. Serve immediately. I keep it in the fridge for a few days to eat in between meals to cut cravings. The beauty of this? Add whatever veggies you like.
Published by WholeFoods Magazine Online, 7/15/2014