I’m still very much in love with my ghee. It smells amazing – so much so that one of the first things I said to Tom when he walked through the door the other day was, “smell my ghee!” He thinks it smells like cake, and it does have a particularly entrancing caramelized sugar smell. I can’t wait to bake something with it.
But from butter to beansprouts we go (could this be the name of my first cookbook? From butter to beansprouts? On second thoughts, maybe it’s more of a sub-title). I’ve written before about sprouting your own mung beans, but I often find myself with more than I need and it pains me to see them wither having tended them so carefully over the course of days. The problem is, the slightly grassy fresh taste becomes a bit overwhelmingly roughage-like in large quantities.
I was vaguely aware that you could cook them, but never really considered it until I saw this recipe. Ayurveda is like the antithesis of the raw food movement – almost everything should be cooked; raw food is cooling in quality and can be difficult to digest (this is also held to be true in Traditional Chinese Medicine). This particular recipe also included ginger and almonds, two of my favourite ingredients. To make things even easier, my local farmer’s market was selling big packs of sprouted seeds, so I picked one up at the weekend and I was ready to go.
We had this with dal, rice and potatoes: a slightly odd contrast, but I liked it.
Ginger mung sprouts Serves 4 as a side salad
1 400g bag of sprouted mung beans (or any other sprouted beans). About 50g dry beans will give you 400g when sprouted.
1 tbsp finely chopped ginger
1 tbsp tamari/soy sauce
1 tbsp sunflower oil (I didn’t have any so used British rapeseed oil)
1 tsp honey
handful of almonds (you could also used flaked almonds and/or toast the almonds beforehand)
Heat the oil in a large frying pan or wok. When hot, tip in the sprouts and ginger. Stir fry for 2 minutes over a medium-high heat. Pour over the soy sauce, mix well and add the almonds. Stir fry for a further minute. Take off the heat, stir through the honey, and serve.
*Note: this is fine for all doshas, though pitta should omit the honey.
From Amadea Morningstar and Urmila Desai’s ‘The Ayurvedic Cookbook’.