Hello! Welcome to This Spicy Life…
The holiday weekend is upon us. I hope you have a great weekend planned! I’m including two recipes for the (free) price of one today, in honor of the tradition of eating lots of salads and sides with the Independence Day feast. Well, most people do… some people only go for the barbecue!
The first salad is a cold salad made from mung bean sprouts (Indian-style, short sprouts). You will need to plan ahead a bit so that you have your sprouts ready to go when you want to serve this salad. It can take anywhere from 2 to 4 days to sprout the beans. If you are unfamiliar with sprouting, please see the Sproutpeople website. Just use a bowl if you don’t have a sprouter and use the instructions for the 1/4 – 1/2″ long sprouts.
The second salad is a creamy, spicy kale salad and can be eaten room-temp or slightly chilled. It isn’t really an Indian salad, but could still be served alongside an Indian meal. Kale is one of my favorite veggies but I get bored with the usual preparations. For this recipe, I used Trader Joe’s Tahini Sauce for the tahini, but any plain tahini will work too. The TJ’s sauce has added lemon juice, garlic and salt. Any type of kale will do, but in this recipe I used the dinosaur kale (dark green with flat leaves).
On with the recipes…
Mung Bean Sprout Salad
Serves 2 – 4
- 3 cups mung bean sprouts, 1/4 – 1/2″ long
- 1 cup onion, finely chopped
- 1/4 cup of cilantro, finely chopped
- 1 tsp green chili, finely chopped (optional or to taste)
- salt to taste
- 2 tbsp lemon juice
- 1 tsp oil
- 2 tsp mustard seeds
- 6 curry leaves (optional)
- Pick through the sprouts to remove any that didn’t hatch. These will be extremely tough and could break a tooth if you bite down unexpectedly! It will take a few minutes, but is worth the little bit of work. Any easy way to do it is fill your bowl of sprouts with water and skim off the top layers with your hand. Examine each handful as you place it in your colander, picking out any that aren’t sprouted. Keep doing this until you get to the bottom of the bowl. Then you can just pick out the remaining sprouts and toss the unsprouted beans (or keep them and cook them in some other recipe).
- Rinse the sprouts in cool water and drain in a colander or a salad spinner. Try to get off as much water as possible without disturbing the sprouts too much.
- Place the sprouts in a large bowl and add the onion, cilantro, chili, salt and lemon juice. Mix gently.
- In a small saucepan, heat the oil over medium heat. Add the mustard seeds and curry leaves. When the mustard seeds start to pop, remove from heat and set aside until it cools.
- Add the mustard seed/curry leaf mixture to the salad and mix gently. Adjust the lemon juice and salt to your taste. Refrigerate until ready to serve.
- 6 cups of kale, washed and cut into bite-sized pieces
- 2 tsp oil
- 4 cloves garlic, roughly chopped
- 2 tsp dried red chili flakes (or to taste)
- salt to taste
- 6 tbsp tahini (or tahini sauce, see note above)
- 2 tsp tamari or other soy sauce
- lemon juice to taste
- In a large saute pan, heat the oil over medium heat.
- Add the chopped garlic and chili flakes and turn the heat to medium-low (so the garlic doesn’t burn).
- When the garlic starts to change color, add the kale and about a half tsp of salt.
- Stir and cover with a lid. Allow to cook for a few minutes, checking on the kale and stirring every few minutes. Add a few tbsps of water to keep the kale from burning if it seems to be getting dry.
- When the kale is nice and wilted and tender, remove from the heat and allow it to cool for a few minutes. (The cooking time can be influenced by the freshness of the kale and how much water was added during cooking, among other factors.)
- Remove the kale and any garlic bits to a bowl. Try not to pour too much water into the bowl if there is any left in the pan.
- Add the tahini and tamari/soy sauce to the kale mixture and stir. The mixture should have a creamy, smooth consistency. If it’s too thick, then add a bit of water to thin it out. If it’s too thin, add a bit more tahini.
- Now squeeze about 1/4 of a lemon over the kale and stir. Taste and add more if you like…