MIXED SPROUTS: GUJARATI CUISINE

Mixed Sprouts: Gujarati Cuisine

makes: 6 servings

- 6 cups sprouts

- 1 tbsp. plain or spiced ghee (or coconut oil)

- 2 dried cayenne chiles or chiles de arbol

- 1 tsp. heeng (asafoetida)

- 1 tsp. ajmo (ajwain, carom/bishop's weed seeds)

- 1 tsp. powdered turmeric

- 1 tsp. powdered cumin

- 1 tsp. powdered coriander

- 1 tsp. cayenne powder

- 1 tbsp. tamarind paste

- 2 - 3 tbsp. jaggery (or sugar, to taste)

- 3 cups water

- 1 tbsp. salt

- 4 tbsp. chopped cilantro, to garnish

- 1 tbsp. lemon juice

1. Heat the ghee in a large pan, add in heeng, ajwain, whole red chilies. 
2. When it's all aromatic, add the sprouts, turmeric, enough water to submerge the sprouts. Pressure cook until done. 
3. OR - Add steamed sprouts, turmeric, and just enough water to submerge the sprouts. 
4. Cook to a simmer, then add powdered cumin, coriander, cayenne powder, tamarind paste, and jaggery. Bring to a fast simmer and cook for a few minutes. 
5. Lower the heat and add salt. Taste and adjust seasonings. 
6. Turn off the heat and garnish with lemon juice and cilantro. Enjoy!

PICKLED FRESH CHICKPEAS AND CARROTS: LEELA CHANA-GAJAR NU ATHAANU

This is a fresh pickled relish flavoured with fresh green garbanzo beans, carrots, and mustard, quite typical to Gujarat - home for me! Although this is Gujarati in flavours, it's neutral enough to be great with Indian food from any region. 

As I've mentioned before, I have a pickle affliction. And while I almost always relegate dried garbanzo beans to hummus, I simply love fresh garbanzos. They're a bit of work because of the shelling they require but they're totally worth it. I've never made Indian pickles before because I assumed they need things I can't be bothered to go find. But this recipe couldn't be simpler! If fresh garbanzos are out of season, make it with carrots alone.

I find dried garbanzos to be quite heavy so I seldom have them whole, but these fresh ones are mild, light, and easy to eat even raw with a bit of lemon, salt, and cilantro.

Adapted from Gujarati Chatko.

Leela Chana-Gajar nu Athaanu
Makes: 1 - 2 cups

- 1 cup fresh chickpeas (garbanzo beans)
- 4 small carrots, cut into 1 in. pieces
- 1/4 cup black mustard seeds, coarsely powdered in a blender (not in a food processor)
- 2 tbsp. salt
- 1 tbsp. chile powder
- 1/2 cup safflower or other neutral oil
- 1 lemon, juiced

1. Fill a large pot with water and bring to a rolling boil. Add the carrots and boil for 5 minutes. Turn the heat to low and remove the carrots from the water with a slotted spoon. Spread out the carrots on a dry kitchen towel to dry completely.
2. Bring the water to a boil again and add the chickpeas. Boil for 2-3 minutes, turn off the heat, and strain the chickpeas.
3. Spread out the chickpeas on another dry kitchen towel to dry completely.
4. In a medium bowl, combine the oil, powdered mustard, salt, chile powder, lemon juice, and stir to combine. Add the carrots and chickpeas and mix everything well. Taste and adjust the salt and add more chile powder if you want more heat. Keep in mind that the vegetables will reduce in volume a bit as they pickle so it's best not to overdo the salt and chile.
5. Transfer to a clean, dry glass jar and close the lid. Leave the jar in a very sunny spot for 3 - 5 days.
6. Refrigerate and enjoy with any kind of Indian food!

GUJARATI AT HEART: MUNG BEAN AND PEANUT SPROUTS

In Gujarati cuisine, there are so many ways to eat fangavela (sprouted) mag (mung beans): stir fried, cooked in a sweet and sour sauce, raw in salads, as a filling in various snacks, lightly steamed and mixed with other things including yogurt, the variations are endless.

I grow sprouts very often because I love them and it's so easy. And this is a pretty standard Gujarati way of making mung bean sprouts. I added sprouted peanuts just because I saw raw peanuts in the cupboard and thought, "Why not?!"

I usually make this without the onions, garlic, and ginger, which is the Jain way.

Asafoetida is a gum from a tree, and is used for it's digestive properties. It's also a flavour enhancer, especially in Gujarati cuisine where the use of onions and garlic is sparse at best. Asafoetida is quite de rigeur in Gujarati cooking but you can skip it if you don't have it. 

Jaggery is another very ubiquitous ingredient, a concentrate of cane juice, coconut palm sap, or date palm sap (also known as palm sugar, and a common ingredient in Thai cooking) among others. Jaggery has a softer, rounder sweetness than sugar and it's what we typically use but it's not indispensible so use sugar if that's what you've got at hand.

Serve this dish with rice and ghee - or rotlis (Gujarati version of roti) and ghee like I did - but please, no tortillas, naan, leavened bread, pita, quinoa, barley, brown rice, etc. Save those for something else.

Mung Bean and Peanut Sprouts
Makes: 4 - 5 cups

- 4 cups home-grown mung bean sprouts
- 1 cup peanut sprouts
- 1 medium white onion, chopped into a fine dice
- 3 cloves garlic, minced
- 2 tsp. minced ginger (~ a 1 in. piece)
- 1 chile de arbol, serrano, or jalapeno, finely chopped (optional)
- 1 tsp. cumin seeds
- 1 tsp. mustard seeds
- 1/2 tsp. powdered asafoetida
- 1 tsp. each powdered: turmeric, cumin, coriander
- 1 - 2 tsp. powdered red pepper
- 2 tbsp. jaggery
- 2 tsp. salt, or to taste
- 1 lemon, juiced
- 2 tbsp. chopped cilantro, to garnish (optional)

1. Heat coconut oil over medium heat in a large pan (use a pan that has a lid), and add asafoetida. Let it sizzle for a few seconds, then add cumin and mustard seeds.
2. When the mustard seeds pop, add the chopped onion and green chile, minced garlic and ginger. Saute till the onions are soft and translucent.
3. Add the powdered spices: turmeric, cumin, coriander, red pepper. Give everything a quick stir to mix and add a 1/4 cup of water.
4. Add the bean and peanut sprouts, and stir everything to mix well. Turn the heat to low if things are sticking to the pan.
5. Add enough water to fully cover the sprouts. Add jaggery (or sugar), give everything a quick stir.
6. Turn the heat to high until the water starts boiling, then turn it down to medium-low and cover the pan.
7. Cook for 20 - 25 minutes, then check the bean sprouts. They should be soft and cooked - if not, cover the pan and cook for 7 - 10 minutes longer. The peanut sprouts will be a bit crunchy.
8. Add salt and adjust sweetness to taste. Add the lemon juice.
9. Stir well and garnish with cilantro. Serve with lemon wedges for those who like it a bit more tangy.