South Indian Style Roasted Flower Sprouts

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!

5.0 from 1 reviews

South Indian Style Roasted Flower Sprouts with Turmeric Onions

 

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Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Author: boxofspice

Serves: 2

Ingredients

• 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

Instructions

1. Preheat oven to 205°C/400°F.
2. Wash the sprouts and pat dry with a paper towel.
3. On a baking tray lay out the freshly washed sprouts. Set aside.
4. 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.
5. 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.
6. 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.
7. Roast in the oven for 15 minutes.
8. Once out the oven add the roasted coconut.
9. Serve hot with some basmati rice and mango chutney or let cool and eat as a cold snack.

3.5.3208