Lot No. 04 · Mixed Sprouts
House blend · four sprouts

Five ways to cook mixed sprouts

Green moong, black channa, moth bean and lentil sprouts bring different textures to every bowl. Steam the blend first, then choose something fresh, tempered, saucy or crisp.

Recipe 01 · 15 minutes

Mixed Sprouts Salad

Mixed sprouts salad with cucumber, tomato, onion and coriander

Ingredients

  • 2 cups mixed sprouts
  • 1 small cucumber, chopped
  • 1 medium tomato, chopped
  • ½ small red onion, finely chopped
  • 1 green chilli, finely chopped (optional)
  • 2 tbsp coriander leaves, chopped
  • Juice of ½ lemon
  • ½ tsp roasted cumin powder
  • Salt and black pepper to taste

Method

  1. Steam the mixed sprouts for 8–10 minutes, until tender but still firm. Cool completely.
  2. Add the sprouts, cucumber, tomato, onion, chilli and coriander to a bowl.
  3. Season with cumin, salt and pepper.
  4. Add lemon juice, toss gently and serve immediately.
Recipe 02 · 20 minutes

Mixed Sprouts Sundal

Mixed sprouts sundal with coconut, mustard seeds, chillies and curry leaves

Ingredients

  • 2 cups mixed sprouts
  • 1 tbsp coconut oil
  • 1 tsp mustard seeds
  • ½ tsp urad dal
  • 1 dried red chilli, broken
  • 1 green chilli, sliced
  • 8–10 curry leaves
  • A pinch of asafoetida
  • ¼ tsp turmeric
  • ¼ cup grated fresh coconut
  • Salt and lemon juice to taste

Method

  1. Steam the mixed sprouts for 8–10 minutes, keeping them slightly firm.
  2. Heat oil and let the mustard seeds splutter. Add urad dal, red chilli, green chilli and curry leaves.
  3. Add asafoetida and turmeric, then tip in the steamed sprouts and salt.
  4. Toss for 3–4 minutes. Switch off the heat and mix in coconut and lemon juice.
Recipe 03 · 30 minutes

Mixed Sprouts Masala Curry

Mixed sprouts in a thick onion-tomato masala curry

Ingredients

  • 2 cups mixed sprouts
  • 1 medium onion, finely chopped
  • 2 medium tomatoes, chopped
  • 1 tsp ginger-garlic paste
  • 1 tbsp oil
  • ½ tsp cumin seeds
  • ½ tsp turmeric
  • 1 tsp coriander powder
  • ½ tsp red chilli powder
  • ½ tsp garam masala
  • Salt to taste
  • Coriander leaves to finish

Method

  1. Steam the sprouts for 8–10 minutes and set aside.
  2. Heat oil, add cumin, then sauté the onion until golden. Add ginger-garlic paste.
  3. Add tomato, turmeric, coriander powder, chilli powder and salt. Cook until the masala thickens.
  4. Add sprouts and 1 cup water. Cover and simmer for 10–12 minutes.
  5. Stir in garam masala, garnish with coriander and serve hot.
Recipe 04 · 2 servings

Mixed Sprouts Chaat

Mixed sprouts chaat with chopped vegetables, spices and pomegranate

Ingredients

  • 2 cups steamed mixed sprouts, cooled
  • ½ small onion, finely chopped
  • 1 tomato, finely chopped
  • ½ cucumber, finely chopped
  • 1 small carrot, finely chopped
  • 1 green chilli, finely chopped (optional)
  • 2 tbsp coriander leaves
  • 2 tbsp pomegranate seeds
  • ½ tsp chaat masala
  • ½ tsp roasted cumin powder
  • Lemon juice, salt and pepper to taste

Method

  1. Combine the cooled sprouts, onion, tomato, cucumber, carrot, chilli and coriander.
  2. Add chaat masala, cumin, salt and black pepper.
  3. Squeeze in lemon juice and toss gently.
  4. Top with pomegranate seeds and serve straight away.
Recipe 05 · makes 8

Mixed Sprouts Cutlets

Golden mixed sprouts cutlets with mint-coriander chutney

Ingredients

  • 2 cups steamed mixed sprouts
  • 1 medium potato, boiled and mashed
  • ½ small onion, finely chopped
  • 1 green chilli, finely chopped
  • 1 tsp grated ginger
  • 2 tbsp coriander leaves
  • ½ tsp cumin powder
  • ½ tsp garam masala
  • ¼ tsp turmeric
  • 3 tbsp rice flour or oat flour
  • Salt to taste
  • 2 tsp oil for shallow frying

Method

  1. Cool the steamed sprouts, drain well and pulse to a coarse mixture.
  2. Mix with potato, onion, chilli, ginger, coriander, spices, flour and salt.
  3. Shape into eight small flat cutlets. Chill for 10 minutes if the mixture feels soft.
  4. Lightly grease a tawa and cook over medium heat for 3–4 minutes on each side, until crisp and golden.
  5. Serve hot with mint-coriander chutney.