Monday, November 10, 2008

Hesaru Kaalu Sprouts - The BEST vegan snack ever!!

Mom used to make these often when we were in school and we used to carry dabba fulls to eat during our snack break. Of course long before the 11 am bell rang the little boxes were sneakily opened under the desk and handfuls were passed around. Surreptitiously munching on Hesaru Kaalu (Mung Bean) Sprouts made even the most boring class pleasurable! :)

When there are little kids at home a certain magic exists which makes all kinds of yummy treats appear constantly without anyone having to ask for them. No adult 'child' can make that happen! LOL So naturally after the school years were over, as all other snacks, these also became rare. Mom still made us anything we asked for but the asking in itself reduced. We got busy with our lives - tiffin breaks and special evening snacks receded to the background of our priorities.

The Mung Bean Sprout resurfaced only during certain festivals or wedding feasts in the form of the molike kosumbari - a sprout salad of sorts.

Last week I went into a health food trip because I had just recovered from being sick and figured I needed to replenish my body's nutrient content. In between the raw carrots & cucumbers and the fresh fruits & juices I suddenly remembered the Mung Bean Sprout! I just had to make a batch!!

Contrary to common belief, these sprouts are not difficult to make at all!

Mung Bean Sprouts

Take a cupful of dry Mung Beans and wash well.
Soak in about thrice the quantity of water for 8 hours or so (overnight is a good idea).
Drain completely and put in a container and close the lid.
Leave in a dark place for a day (not in the fridge).
Open the lid... Voila Sprouts!!
Store in fridge and consume as soon as possible - an effortless task I might add :)

It's as easy as that! :)

Each mouthful of sprouts is a delicious mix of fresh flavor and mild sweetness. I might be able to stop myself from munching on chips after a single mouthful, but Hesaru Kaalu Sprouts.. IMPOSSIBLE!!

The whole batch I made got polished off in no time. Some of it was eaten plan, some of it was turned into Kosumbari. Either way, it was yummy. And the amount of nutrition it contains makes it a perfect healthy snack!

In the hope that more people will choose this often over the regular junk food, here is the Kosumbari recipe.


Mung Bean Sprout Salad - A South Indian speciality.

1 C Sprouts
1/2 C Chopped Cucumber
1/2 C Grated Fresh Coconut
1/4 C Grated Carrot
1/2 t Fresh Green Chilly Paste (adjust quantity according to how much spice you can handle)
1/4 Cup Chopped Fresh Cilantro
1 pinch Hing (Asafoteida)
Salt (preferably seas salt) to taste
Juice of 1 lime or lemon

Put everything in a bowl and mix together with your hand using a light squeezing motion to get the flavors to blend well.

1 comment:

  1. Yummy, Susmi! Thanks for sharing. Sprouting is so's great for those who love gardening and have short attention spans (like this Gemini, lol)!
    Celeste (Crickets)