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Use in coleslaw (cabbage, clover, radish)
Try in wraps and roll-ups (alfalfa, sunflower, radish)
Stir-fry with other vegetables (alfalfa, clover, radish, mung bean, lentil)
Blend with vegetable juices (cabbage, mung bean, lentil)
Mix with soft cheeses, tofu, yogurt of kefir for a dip (mung bean, radish)
Stir into soups or stews when serving (mung bean, lentil)
Top omelet or scrambled eggs (alfalfa, clover, radish)
Combine in oat, barley or buckwheat dishes (fenugreek, lentil, mung bean)
Add to sushi (radish, sunflower)
Sauté with onions (mung bean, clover, radish)
Puree with dried peas or beans (mung bean, lentil)
Add to baked beans (lentil)
Sprouted Mung Dal Salad
Mung dal beans – 1 cup / soaked for 3-5 hours (till you see them start splitting open)
Tomatoes – 2-3 / deseeded & chopped small
Spring onions – 2-3 / chopped fine (can use 1 small regular onion too)
Mint leaves – a handful / chopped fine
Cucumber – 1 small / peeled & chopped fine
Juice of 1-2 limes
Green chili – 1 / deseeded/ chopped fine (optional)
Salt to tasteMethod:
Once the dal begins to split, drain it & put it into a sieve lined with cheesecloth or a plastic colander, with a bowl underneath. Cover it keep it in a dark place for 10-12 hours or overnight.
Wash gently the next day, taking care not to disturb the roots (sprouts) too much, to enable them to grow long. Cover & keep in dark place again.
In summer, my sprouts are ready in a day & a half. Check to see if they are done, rinse gently, drain & refrigerate.
Toss all the salad ingredients gently & chill well. This can be made a couple of hours in advance. Try not to keep sprouts for more than 2-3 days as they tend to taste bitter after that. Also, fresh sprouts offer maximum food value.
My son asked me a ‘prudent’ question this evening while eating his salad, “Mama, if we plant these seeds, will these sprouts grow out on the branches?” Hmmmmmmmmmm….another long month of vacations!!
…& also to Lisa @ Lisa’s Vegetarian Kitchen for her colourful No Croutons Required which she is hosting for the month of June. The theme for June is soups or salads featuring legumes because beans and pulses are an important part of a healthy vegetarian diet. Whole, or split, big or small, anything belonging to the legume family qualifies. (Thank you Arundathi for letting me know!!)
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The Courier News Chicago Sun Times
The name ‘Muffin‘ either comes from the French word ‘moufflet‘, meaning a soft bread, or from the German word ‘muffe‘ which is the name for a type of cake. There are two types of muffins: English and American. What ‘American-style’ muffins means is that the muffins are made, not from a yeast dough like the English Muffin, but rather they use a chemical leavener (baking powder or baking soda). Maybe it would be better to describe them as a cross between a bread and a cake.
The mini muffins were very cute too. I topped each with a dark & milk chocolate chip the minute they came out of the oven. Perfect little bites!
Hot water – 1/2 cup
Instant coffee/espresso powder – 2tbsp
Buttermilk – 1/2 cup
Vegetable oil – 1/2 cup
Eggs – 2 large
Vanilla extract – 1 tsp
Flour – 1 3/4 cups
Sugar – 1/2 cup
Brown sugar – 1/2 cup
Cocoa powder – 4 tbsp
Baking powder – 1 tsp
Baking soda – 1 tsp
Salt – 1 tsp
Chocolate chips – 1/2 cup
Walnuts – 1/2 cup / coarsely chopped / optional ; reserve a few halves for topping
- Preheat oven to 375°F. Line twelve 1/2-cup muffin cups with paper liners.
- Stir 1/2 cup hot water and instant coffee in medium bowl until it dissolves.
- Add buttermilk, oil, eggs and vanilla and whisk until well blended.
- Mix flour, sugar, brown sugar, cocoa, baking powder, baking soda and salt in large bowl.
- Add buttermilk mixture and stir just until combined. Mix in chocolate chips and walnuts (or pecans).
- Divide batter equally among prepared muffin cups. Bake until tester inserted into center of muffins comes out clean, about 25 minutes.
- Transfer muffins to rack and cool.
MUFFIN is the way to go!!
As Michelle so rightly puts it… “The beauty of the humble muffin is that it’s so versatile and almost any ingredient is agreeable with the baked bun; from pumpkin and fresh fruit to chocolate chips.”
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