This Gujarati specialty requires home-sprouted mung or aduki beans in order to be authentic, because the market variety, with 2–3-inch (5–8 cm) tails, is waterlogged. Ideally, the sprouted beans should barely measure ½ inch (1.5 cm). Sprouting increases the vitamin and mineral content of mung or aduki beans and does not take much effort: a little water, up to 2 days’ sprouting time, and only a few moments of attention. The sprouts are dressed with complementary flavors: fried spices, lemon juice, shredded mint leaves and a hint of heat. Health enthusiasts may prefer to cook the sprouts only slightly, for a crunchy texture and full food value, while others may prefer to stir-fry them until they are tender-crisp. This dish is a popular breakfast in India, and is adaptable to any season. In winter, accompany it with a hot cup of Cardamom Milk or herb tea and fruit compote. In the summer, serve with fruit and a glass of frosted Papaya Yogurt Shake , or try a chilled, savory Cumin-Flavored Yogurt Shake .
Ginger marinating time: 30 minutes
Preparation time (after assembling ingredients): 5 minutes
Cooking time: 5 minutes
Serves: 4 or 5
• 1½-inch (4 cm) piece of scraped fresh ginger root
• 1¼ teaspoons (6 ml) salt
• 3 tablespoons (45 ml) fresh lemon juice
• ¼ teaspoon (1 ml) yellow asafetida powder ( hing) *
• 1 tablespoon (15 ml) ground coriander
• ¼ teaspoon (1 ml) cayenne pepper or paprika
• ½ teaspoon (2 ml) turmeric
• 3 tablespoons (45 ml) ghee or vegetable oil
• 1½ teaspoons (7 ml) cumin seeds
• 1½ teaspoons (7 ml) black mustard seeds
• 1½ cups (305 g) whole mung beans, sorted, washed and sprouted until the tails are ¼ inch (6 mm) long ( page 44 ) (about 3½ cups/830 ml sprouted beans)
• 1–2 tablespoons (15–30 ml) water
• 2 teaspoons (10 ml) raw sugar or equivalent sweetener
• 3 tablespoons (45 ml) minced fresh mint
• 1 tablespoon (15 ml) butter or ghee
• 4 or 5 radish roses and celery curls for garnishing (optional)
* This amount applies only to yellow Cobra brand. Reduce any other asafetida by three-fourths .
1. Cut the ginger root into paper-thin slices, stack and cut again into paper-thin julienne strips. Place all of the strips in a small bowl, sprinkle with ¼ teaspoon (1 ml) of the salt and ½ teaspoon (2 ml) of lemon juice and set aside for 30 minutes.
2. Mix the asafetida powder, ground coriander, cayenne or paprika and turmeric in a small bowl. Heat the ghee or oil in a heavy 3–4-quart/liter casserole over moderate to moderately high heat. When it is hot, stir in the cumin seeds and black mustard seeds. Fry until the cumin seeds turn brown. Toss in the powdered spices, and 2 or 3 seconds later stir in the sprouts.
3. Add the 1–2 tablespoons (15–30 ml) of water and cover. Cook for a few minutes if you want your sprouts crunchy, or up to 10 minutes if you want them tender-crisp. Then stir in the sweetener and the rest of the lemon juice and salt.
4. Pour onto a warmed platter or individual plates. Sprinkle with the marinated ginger strips, mint and a drizzle of melted butter or ghee and serve immediately. If you like, garnish each serving with a crisp radish rose and celery curl.
