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Add a photoA delicious, spicy and very nutritious dish that can be eaten as a salad, as a side dish with lunch/dinner or even as a morning cereal.
Ingredientes
- Wheat Sprouts- 1 cup
- Water- 1 tablespoon
- Salt as per taste
- A handful of curry leaves
- Coconut Oil- 2 tsp
- Mustard seeds- 1/2 teaspoon
- Coconut chopped or grated- 1/2 cup
- Green chillies- 2
- A small bunch of coriander leaves
- Ginger grated- 1 teaspoon
- Garlic- 2-3 cloves
Direcciones
1.
Grind together the coconut, green chillies, coriander leaves, ginger and garlic together.
2.
Heat oil in a pan, add in mustard seeds. When they start to splutter, add the coriander leaves.
3.
Next, add the wheat sprouts, sprinkle some water and cover the lid. Cook this for 6-7 minutes.
4.
Keep mixing every few minutes and simmer when the sprouts look transparent. Check if the sprouts are cooked enough and soft.
5.
Add the ground mixture and salt. Mix it well. Cover the lid and fry for another 3-4 minutes until the raw coconut smell disappears.
6.
Serve hot for best taste.
7.
My tip: Make sure the wheat is soaked for at least 3 days and washed everyday. You can wait for the sprouts to grow a little long if you want it to be less chewy, but I prefer 1/8" of growth. The sprouts will be a little chewy, so if you want it to be really soft, grind the sprouts to pieces (Just a spin in your mixer will do) before cooking them.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 187g | |
| Recipe makes 2 servings | |
| Calories 520 | |
| Calories from Fat 334 | 64% |
| Total Fat 39.8g | 50% |
| Saturated Fat 34.67g | 139% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 31mg | 1% |
| Potassium 524mg | 15% |
| Total Carbs 40.85g | 11% |
| Dietary Fiber 10.2g | 34% |
| Sugars 7.3g | 5% |
| Protein 7.91g | 13% |
