I have never had any aversion to sprouts. Have never given my mom any trouble making me eating them. I can eat mung sprouts for breakfast, lunch and dinner and still be eager for more! 🙂
Without going into a long (w)rap about everything else, here’s how I do it…
- Just like ‘One does not simply walk into Mordor’ , one does not simply decide and make sprouts wrap. Okay, don’t get scared honey. What I rather meant was you need prior preparation for this.
- Take a cup of dried moong beans and soak them in water for 7-8 hours. Then drain well and wrap them in a thin muslin cloth and make a knot at the top. Hang it or put it in a mesh colander and place the entire apparatus in a warm place. Depending upon the climate of your place it will take about 24-36 hours to 2 cm long sprouts.
- Like there is no right or wrong way to have chocolate, there is no right or wrong way to make sprouts. Experiment with type of beans and the amount of germination you want.
- Okay, so we come to the D-Day. Sport your sprouts with confidence! 🙂
- To make the filling, heat oil in a pan and let the things heat up!
- Add some cumins seeds. Don’t be scared, of course they will splutter. Once they are done throwing their tantrum, add a few cloves of garlic, finely chopped.
- Once the garlic is blushing, add an onion, finely chopped and let both of them make merry for a while.
- Once things are fragrant around, add sprouts, some salt and pepper, a bit of chilli powder to add perk up the otherwise dull sprouts and mix well. Simmer on a low flame. Some bickering is good for taste! 😉
- Add a few teaspoons of water to avoid the beans sticking at the bottom of the pan if needed.
- Sprouts have a really delicate temperament, so don’t let things go out of hand, and let them overcook. Take them off the flame after a couple of minutes.
- Throw in a handful of chopped coriander leaves with a flourish of a pro and say to yourself ‘I know my sprouts better than you think’! 😉
- Finally squirt in some lemon juice (and some into that bully’s eye who gave you a tough time!) and give everything a nice stir.
- In a bowl, take some thick curd, some salt and a big handful of chopped mint and basil leaves. The yogurt will cool things down a bit!
- All said and done, only thing left now is to place a ladleful of tempered sprouts, a couple of teaspoons of yogurt and some onion rings, bang in the middle of the whole wheat tortilla. I know, refined flour tortillas are more fun, but why succumb to temptation now when you have gone this huge a distance to make sprouts! 🙂
- Wrap tight and enjoy! 🙂