Sprouted beans, curry leaves and coconut

Sprouted beans, curry leaves and coconut

By
From
I Love India
Serves
1 (can be doubled)
Photographer
Martin Poole

It is often just me at home – or only me who wants to eat healthily, anyway! – so I have a whole batch of dishes I go to. I do love sprouts as they are healthy, have a lovely nutty texture and can be cooked in minutes. It is common in India to sprout your own beans. Washed mung beans (mostly) are placed in wet muslin, which is then tied and left for 1–2 days until the beans sprout. It is as easy as that, though you might need to rewet the cloth. Once sprouted, these are lightly cooked and used in many different ways. This is one of my favourite, quick, easy and tasty ways of using them. You can also buy sprouted beans from some supermarkets and many healthfood shops.

Ingredients

Quantity Ingredient
1/2 tomato, halved
40g coconut, pieces or grated, plus 1 tablespoon more to serve
1/2 teaspoon cumin seeds
1 teaspoon coriander seeds, or ground coriander
125g sprouted mung or mixed beans, washed
1 tablespoon vegetable oil
1/3 teaspoon brown mustard seeds
8 curry leaves
1 dried chilli
1/2 onion, finely chopped
salt
chopped coriander, to serve

Method

  1. Blend together the tomato, coconut, cumin and coriander seeds (if using), with the help of a little water to help the blades turn, until smooth.
  2. Blanch the sprouts in boiling water for 2 minutes, strain and set aside.
  3. Heat the oil in a non-stick frying pan. Add the mustard seeds and, as they pop, add the curry leaves and dried chilli. Follow 5 seconds later with the onion and some salt. Sauté until deep gold in colour. Add the blended coconut mixture, the ground coriander, if using, and a little more salt and cook over a high-ish flame until the masala releases oil into the pan, around 5 minutes.
  4. Add the sprouts and a splash of water, bring to the boil and simmer for 1 minute. Taste and adjust the seasoning and serve sprinkled with more coconut and the chopped coriander.
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