Some people think I’m strange because I love going to the grocery store. As a food blogger, I guess its the thing to say! But honestly I did years before I even knew I could cook.
All that produce and yummy things to buy. And new things to discover. And you know what gets my blood going is what could come on sale! Ha I just love planning my meals around whatever is on sale that particular week. Keeps costs down and is super exciting because I obviously don’t know what is going to be on sale next week.
I know I know I need to get a life!
My grocery store introduces and new vegetable and fruit every month. Its almost always something that is a hybrid or a forgotten item. So cool right?
So this month we had the flower sprouts or kale sprouts as they are also called. I must say I bought them because they looked so pretty. I had no idea what they were. I’m a bit of a crow in this sense. I will walk blindly towards pretty things! 🙂
Now flower sprouts are bundles of health. I mean a marriage between brussels sprouts and kale? What could be better, right? I decided to make these in a somewhat South Indian way. With some dry lentils and coconut. I can tell you this was one bowl of deliciousness. And of course all those nutrients. I had this for lunch with some basmati rice and as I write this post right now I’m enjoying it as a quick powerful snack. No need to heat, but just eat cold. YUM!
- 250 grams flower/kale sprouts
- 1 tbsp whole coriander seeds
- 1 tbsp bengal gram
- 1 tbsp urad dal or white lentils
- 1 tsp chili flakes (optional)
- 1 medium onion, sliced
- 1 tsp turmeric
- 1 tsp mustard seeds
- salt to taste
- 1 tbsp oil
- 1 tsp roasted dessicated coconut
- Preheat oven to 205°C/400°F.
- Wash the sprouts and pat dry with a paper towel.
- On a baking tray lay out the freshly washed sprouts. Set aside.
- In a wok, heat the oil and add the coriander seeds, bengal gram and the urad dal and fry till golden brown. Set aside and let cool.
- In the same wok, add the mustard seeds. Once they splutter add the onions and the turmeric. Saute till the onions turn transparent. Set aside.
- Now sprinkle the fried lentils and coriander seeds all over flower sprouts. Now add the turmeric onions. Sprinkle salt as per your taste and the chili flakes if using.
- Roast in the oven for 15 minutes.
- Once out the oven add the roasted coconut.
- Serve hot with some basmati rice and mango chutney or let cool and eat as a cold snack.