Category Archives: Beans, Grains & Legumes

Butter Bean Salad

Butter Bean Salad

  • Servings: 1-2
  • Difficulty: easy
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Butter Bean Salad







There are some days when I just fancy a big plate (or bowl) of salad for my dinner. So I try to come up with kooky recipes using whatever I have in the kitchen.

In case of today’s salad, I fancied a “beany” one and decided to make it out of some butter beans lying around in my store cupboard.

Since I had some frozen french beans, carrots and sweetcorn in my freezer, decided to throw them in along with some pickled purple cabbage.

Addition of celery and raw garlic makes this a very fragrant salad.

an unusual salad combining raw, cooked and pickled ingredients


1 Cup cooked butter beans

1 Cup shredded purple cabbage

1 Cup boiled mixed french beans, carrots and sweetcorn

1 Large onion

1 Head of garlic

2-3 Celery stalks (including leaves)

8-10 Cherry tomato

1-2 Tablespoons white wine vinegar

1-2 Tablespoons olive oil

Juice of 1 lime or lemon

1-2 Teaspoons mustard powder

1/2 Teaspoon wasabi paste (or a few drops of wasabi hot sauce)

Freshly ground pepper to taste

Salt to taste


  1. First, we need to pickle the cabbage mixture.
  2. Peel, wash and finely slice the onions. Separate the strands.
  3. Peel and finely slice the garlic cloves along their length.
  4. Put the shredded cabbage, onion stands and sliced garlic in a large bowl.
  5. Add the white wine vinegar and salt to taste.
  6. Toss well, cover tightly and let this mixture pickle for 6 to 8 hours.
  7. When you are ready to prepare the salad, wash, wipe and dice the celery. Chop the leaves, if using.
  8. Wash and dry the cherry tomato. Slit them from the base leaving them intact (this allows the dressing to penetrate).
  9. To make the dressing. whisk together the olive oil, juice of lime or lemon, mustard powder, wasabi, salt and pepper.
  10. Add the cooked butter beans. boiled vegetables, celery and cherry tomato to the cabbage mixture.
  11. Pour over the dressing and toss well before serving.


Mutton Dhansak with Brown Rice & Kachumbar

Mutton Dhansak with Brown Rice & Kachumbar

  • Servings: 3-4
  • Difficulty: easy
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Mutton Dhansak with Brown Rice & Kachumbar







I am so very excited to share today’s recipe with my fellow kooky cooks.

Dhansak is one dish that I have been meaning to make for the longest time but was a bit nervous thinking it was way too time consuming and elaborate with an over-stretched ingredients list. Glad to say I was proved wrong.

A few weeks back, I had this famous Parsi mutton and rice dinner at my friend Meher’s place. Having got the recipe from her, I mustered the courage to try it in my own kitchen.

Dhansak is a stew of mutton, dals and vegetables served over brown rice alongside some kachumbar.

Vegetables to be used include pumpkin, aubergine and small fenugreek leaves. If you can’t get hold of the latter, skip the leaves but don’t substitute with regular or dry variants.

Mutton dhahsak is the most authentic version although you do get chicken and vegetable dhansak as well.

The brown rice is actually white rice which is cooked in caramalised water.  It should become very brown, something I didn’t achieve in my first attempt (mine turned out a pale brown).

Kachumbar is a mixture of finely chopped onions and tomatoes with some chilli and coriander. You can also add a chopped cucumber if you wish.

I used ready prepared dhansak masala; it is available in most Indian grocery stores. Meher’s family use the Mangal brand which they say comes closest to the homemade version so I managed to get a packet from them.

There is one more component to dhansak which I skipped – kebabs.

one of the most satisfying dinner experience you will have

Enjoy with some chilled beer.


Ingredients for Dhansak

500 Grams mutton (preferably on the bone)

1/2 Cup tuvar dal

1/2 Cup masoor dal

125 Grams Pumpkin

4 Baby aubergine

4 Ripe tomato

2 Onions

2 Tablespoons ginger-garlic paste

2 1″ cinnamon sticks

4-5 Cloves

4-5 Whole peppercorns

3 Green cardamom

3 Black cardamom

2 Bayleaf

1-2 Tablespoons dhansak masala

2 Teaspoons turmeric powder

1 Tablespoon chilli powder

1-2 Teaspons jaggery powder (or a small lump of jaggery)

1-2 Tablespoons oil

Salt to taste


  1. Soak the tuvar dal for 5-6 hours.
  2. Clean the mutton and apply a pinch of salt, 1 teaspoon turmeric powder and 1 tablespoon ginger-garlic paste.
  3. Cook the mutton in about 2 cups of water till tender.
  4. Drain the stock and set aside.
  5. Wash and cube the pumpkin (I didn’t peel it).
  6. Wash and cube the aubergine.
  7. Wash the masoor dal.
  8. Place the two dals, chopped vegetables, 1 teaspoon turmeric powder and a pinch of salt into a pot. Cook till meltingly soft. (You can do this in a pressure cooker if you wish).
  9. Once the dal and vegetables are cooked, mash them with the back of a spoon and set aside.
  10. Wash and puree the tomato.
  11. Peel, wash and chop the onion.
  12. Heat the oil in a large pot.
  13. Once it is hot, add the cinnamon stick, clove, peppercorn, cardamom and bayleaf.
  14. Lower the heat and add the onion along with salt to taste.
  15. Cover and cook for 5 minutes.
  16. Uncover and add 1 tablespoon ginger-garlic paste. Cook for 3 to 4 minutes.
  17. Add the tomato puree.
  18. Stir well, cover and cook for 5 minutes.
  19. Uncover and add the mutton, dal and vegetable mixture, dhansak masala, jaggery and chilli powder.
  20. At this stage, check for consistency. If you feel that it needs some water, add the mutton stock. But keep in mind that the dhansak should be fairly thick, not watery.
  21. Mix well and check for salt.
  22. Cover and cook for about 15 to 20 minutes.
  23. Take off the heat and keep aside till ready to serve.


Ingredients for Brown Rice

1 Cup white rice

2 Onions

1 Tablespoon sugar

1 Teaspoon salt

1 Tablespoon ghee


  1. Wash and soak the rice for 30 minutes.
  2. Peel, wash and slice the onion.
  3. Take a pot to cook the rice in.
  4. Heat the ghee in it and when it has melted, add the sugar.
  5. Lower the heat and keep stirring till the sugar melts. It will become brown as it starts caramelising.
  6. Once the sugar has caramalised, add the sliced onions.
  7. Mix well, cover and cook for about 10 minutes. By the end, the onions should be nicely brown.
  8. Drain the rice and add to the browned onions, along with some salt.
  9. Gently mix.
  10. Add 2 cups of water, increase the heat and bring to boil.
  11. Once it reaches rolling boil, lower the heat, cover and cook for about 25 minutes till the rice is full cooked.
  12. Once cooked, take off the heat and let it sit for at least 5 minutes before serving.

Ingredients for Kachumbar

2 Onion

2 Ripe tomato

1 Cucumber (optional)

2 Green chilli

Small bunch fresh coriander

Juice of 1 lime or lemon

Salt to taste


  1. Peel, wash and finely chop the onion.
  2. Wash and finely dice the tomato.
  3. Wash and finely chop the cucumber, if using.
  4. Wash, dry and finely chop the coriander.
  5. Wash and finely slice the chilli.
  6. Mix all the ingredients and chill for half hour before serving.

Serving Dhansak

  1. Serve some brown rice on a plate.
  2. Ladle dhansak on top of the rice.
  3. Serve kachumbar on the side.

Moong Dal with Methi/Split Green Gram with Fenugreek Leaves

Moong Dal with Methi

  • Servings: 1
  • Difficulty: easy
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Moong Dal with Methi







Although I eat a lot of pulses and whole grains, I have realised that I don’t cook dal the Indian way (rather, hardly ever). Ironic considering the fact that Indian cuisine has a rich repository of dal recipes from across the country; different states and communities have their unique way of cooking this staple.

I favour one-pot meals and so I think I feel a bit lazy when it comes to cooking plain dal because than I would have to make a vegetable to go with it and that means more cooking and more washing up!

So I am delighted to share with you a one-pot meal, uncomplicated and quick dal recipe which requires no pre-soak and few spices.

I have combined the easy cooking yellow moong dal with methi leaves for a balanced dish. You can substitute methi with any other leafy vegetable.

this dal recipe proves that low in fat does not necessarily mean low in taste

Goes very well with, both, rice and any type of bread.


1/4 Cup moong dal

1 Cup fresh chopped methi leaves

1 Head of garlic

1 Onion

2-3 Green chilli

Fresh ginger the size of your thumb

1-2 Teaspoons mustard seeds

1-2 Teaspoons cumin seeds

1 Teaspoon turmeric powder

1 Teaspoon asafoetida

1 Tablespoon oil

Salt to taste


  1. Wash and drain the methi leaves. Set aside.
  2. Wash the dal and leave it in 1/4 cup of water while you prepare the other ingredients.
  3. Peel and roughly chop the garlic.
  4. Peel, wash and dice the onion.
  5. Wash and slice the green chilli.
  6. Peel or scrape, wash and chop the ginger.
  7. Heat the oil in a frying pan or pressure cooker.
  8. Once the oil is hot, lower the heat and throw in the mustard seeds followed by cumin seeds.
  9. As soon as the seeds start spluttering, add the asafoetida and stir for 30 seconds.
  10. Next, add the chopped onion, garlic, chilli and ginger.
  11. Add salt to taste.
  12. Cover and cook for 5 minutes.
  13. Uncover and add the fenugreek leaves, dal along with the soaking water and turmeric powder.
  14. Mix well, cover and cook for about 20 to 25 minutes till the dal is soft. If cooking in pressure cooker, cook on high pressure for 4 to 5 whistles.
  15. Serve hot.

Fruity Mixed Bean & Vegetable Salad, The Kooky Way

Mixed Bean & Vegetable Salad

  • Servings: 1-2
  • Difficulty: easy
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Mixed Bean & Vegetable Salad, The Kooky Way






Having just returned from a very indulgent break 🙂 and half a kilo weight gain :-(, I fancied something low fat, healthy yet satisfying for my dinner.

Since I had ingredients for salad lying around, I decided to build on what was on hand and the result is this main meal salad recipe.

something raw, something cooked, something steamed, something char-grilled, something sweet, something smokey, something spicy, something tangy, something salty all on one plate: sounds like a Britart exhibit doesn’t it?!

The recipe calls for plenty of garlic and mint, garlic to aid digestion of otherwise gassy beans and mint to balance out the pungent garlic taste. So if you are a fan of these two ingredients, definitely worth giving this a go.


1 Cup cooked mixed beans

1 Medium size carrot

2 Green peppers

2 Onions

12-15 Cherry tomato

1 Asian pear

1 Cucumber

1/2 Cup fresh mint leaves

1 Large head of garlic

1-2 Tablespoons olive oil

1 Tablespoon cider vinegar

Juice of 2 lime or lemon

1 Teaspoon honey

1 Tablespoon dried, smoked, jalapeno flakes

Salt to taste


  1. Wash and scrape the carrot. Remove the top, cut into thick batons and put in a steamer. Once the steam starts coming out, set the timer for 6 minutes. Take off the heat once steamed. Put the batons on a plate to cool down.
  2. Wash and grill the peppers either directly on a gas burner or in an oven (in which case drizzle a bit of olive oil).
  3. Once the peppers have cooled down, remove the skin, core and seeds and cut them in strips. Set aside.
  4. Peel, wash and finely slice the onion in half moon shape. Separate the rings.
  5. Wash and wipe the cherry tomato. Slit them with a knife leaving the base intact so that the salad dressing penetrates.
  6. Wash and halve the Asian pear. Remove the core and slice it.
  7. Wash and halve the cucumber and slice it.
  8. Wash and dry the mint leaves.
  9. Take a large salad bowl and throw in the cooked beans, steamed carrot batons, sliced char-grilled peppers, cherry tomato, onion, Asian pear, cucumber and mint.
  10. Now make the dressing. Peel and grate the garlic.
  11. Whisk together the olive oil, cider vinegar, juice of lime or lemon, garlic, honey, jalapeno flakes and salt to taste.
  12. Check the dressing for taste and add whatever you feel is lacking.
  13. Pour the dressing over the salad, toss well and serve.

Mushroom & Mixed Sprouts Bajra Idli/Pearl Millet Idli with Mushroom & Mixed Sprouts

Mushroom & Mixed Sprouts Bajra Idli

  • Difficulty: easy
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Mushroom & Mixed Sprouts Bajra Idli







another kooky idli recipe from my kooky collection

There are some foods which are my “go to” dishes simply because they are time saving, labour saving, healthy, delicious and versatile. Using the base as a foundation, I can experiment, add, subtract knowing that the end result will turn out just fine. Idli is one such item.

Once you get the hang of the basics of fermentation, making idlis is a doddle. Soak, grind, leave to ferment and once the batter is fermented, you are good to go. Let your imagination run wild and play around with different types of grains and vegetables.

Today’s recipe is made of pearl millet batter and includes mushrooms and mixed sprouts. The combination may sound unusual because we don’t usually associate mushrooms with recipes from the southern part of India (I say usually, there may be exceptions).

If you are a fan of mushrooms, definitely give this one a go. These idlis are denser compared to the conventional ones but are super healthy, super yummy and super satisfying.

Serve with sambar and/or chutney. I had mine with carrot and coconut chutney.


1/2 Cup bajra grains

1/4 Cup urad dal

1 Tablespoon brown or regular rice

1 Tablespoon fenugreek seeds

200 Grams button mushroom

1/2 Cup mixed sprouts

1 Tablespoon paste of green chillies and ginger

1-2 Tablespoons instant oats

Salt to taste

Ghee to grease idli moulds


  1. Wash and soak the bajra grains, urad dal, rice and fenugreek seeds for about 8 to 10 hours.
  2. Grind them into batter of pouring consistency.
  3. Leave the batter to ferment in a warm place.
  4. Fermentation can take anything from 6 hours to 36 hours.
  5. Once the batter is fermented, you are ready to make the idlis.
  6. Wipe/wash and roughly chop the mushroom.
  7. Add the mushroom, sprouts, paste of chilli and ginger, instant oats and salt to taste to the idli batter.
  8. Mix well.
  9. Grease the idli moulds with a little bit of ghee.
  10. Pour the batter into the moulds and steam for about 40 to 45 minutes. You know that the idlis are cooked if you insert a toothpick or a knife and it comes out clean.
  11. Once cooked, remove the moulds from the steamer and let the idlis rest for about 5 minutes.
  12. Gently run a toothpick or a knife around the edges of the idlis to loosen them.
  13. Enjoy hot.

Lal Saag & Mooli Muthia/Savoury Steamed Dumplings of Amaranth Leaves & Mooli

Savoury Steamed Dumplings of Amaranth Leaves & Mooli

  • Servings: 2-3
  • Difficulty: easy
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Lal Saag & Mooli Muthiya







I am trying to incorporate more leafy vegetables in my daily diet. Spinach, fenugreek leaves, dill and amaranth leaves are staples with my vegetable seller. I really don’t know why I don’t buy more of them and am consciously trying to change that pattern.

It has been a long time since I have posted muthia recipe so here is another one from my repertoire which includes lal saag (amaranth leaves) and mooli along with its green leaves.

super delicious, low in fat and totally satisfying

Unlike some greens which tend to be delicate, amaranth leaves and their tender stems are quite hardy and so can withstand the extended steaming time required to cook these muthia.

I have ready muthia flour which I used along with some bajra atta (flour of pearl millet) and instant oats. If you want to try this recipe in your kitchen but don’t have the ready flour, you can use a mix of coarsely ground wheat flour and coarse semolina along with any other flour of your choice like bajra, jowar (sorghum) or ragi (finger millet).


2 Cups muthia flour

1 Cup bajra flour

1/2 Cup instant oats

500 Grams amaranth leaves

1 Large mooli

1-2 Tablespoons sesame seeds

1-2 Tablespoons paste of minced green chillies and ginger

1 Tablespoon Turmeric powder

1 Tablespoon oil

1 Teaspoon bicarbonate of soda (plain Eno)

Salt to taste


  1. Chop and wash the amaranth leaves. Include tender stems.
  2. Scrape, wash and finely grate the mooli.
  3. Chop and wash leaves of mooli.
  4. In a large mixing bowl, add the vegetables and remaining ingredients.
  5. Mix everything well with your hand.
  6. Continue mixing and bringing everything together. At this stage, if you feel that the ratio of vegetables is greater, add some more flour.
  7. Check for salt and add some if you feel the need.
  8. Form into 3-4″ oval shaped dumplings.
  9. Place the dumplings in a steamer and steam for about 30-45 minutes.
  10. Insert a toothpick or a knife and if it comes out clean, this means that the muthia are cooked.
  11. Take them off the heat and let them rest for 5 minutes before serving. If you try to take them out of the steamer when just cooked, they may break so you have to allow some rest time.
  12. Put the cooked muthia on a plate, slice them, drizzle some oil and enjoy hot with green or red chutney.

Mixed Sprouts & Smoked Aubergine Burger

Mixed Sprouts & Smoked Aubergine Burger

  • Difficulty: easy
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Mixed Sprouts & Smoked Aubergine Burger






necessity is the mother of invention

Whoever thought up this proverb must have had the foresight of these burgers.

I had some mixed sprout (a combination of chickpea, black eyed beans, wheat, fenugreek, peas and moong beans)  which I decided to incorporate into this totally kooky recipe of mine.

The idea was to bind everything with some mashed sweet potato but when I boiled the tuber in a pressure cooker, it was not fully cooked. I cooked it again only to discover that it was a bad ‘un which went straight into the dustbin. Had no time to boil another one so decided to throw in some rice flakes (pohe) instead.

A mixture of steamed mixed sprouts, smoked aubergine, carrot and pumpkin gets you these super delicious burgers.

The ingredients may sounds odd but they actually work very well together.

Enjoy them with some grilled/stir-fried/steamed vegetables.


1 Cup mixed sprouts (or any sprouts of your choice)

1 Medium size aubergine

1 Large carrot

250 Grams pumpkin

2 Onions

1 Head garlic

4-5 Bird’s eye chilli

Handful of fresh basil leaves

1 Cup rice flakes

2 Tablespoons dry roasted pinenut

1 Tablespoon sumac

1 Tablespoon smoked or plain paprika

1 Egg

3-4 Tablespoons quick cooking (instant) oats

1 Tablespoon olive oil

Salt to taste


  1. Steam the sprouts till tender but with a bite to them.
  2. Either grill the aubergine or smoke it on a gas burner.
  3. Once cool, peel the skin and remove the flesh.
  4. Wash and coarsely grate the carrot.
  5. Peel, wash and coarsely grate the pumpkin.
  6. Peel, wash and finely chop the onion.
  7. Peel and chop the garlic.
  8. Wash and slice the chilli.
  9. Wash and tear the basil leaves.
  10. Heat a drop of oil in a frying pan and cook the onion, garlic and chilli along with a pinch of salt.
  11. Let the onion mixture cook for about 5 minutes. Take off the heat and cool.
  12. In a large mixing bowl, throw in the sprouts, aubergine, carrot, pumpkin, onion mixture, sumac, paprika, pinenut, rice flakes, egg and salt to taste.
  13. Shape this mixture into oval or round.
  14. Crumble the oats with your hands and coat each burger in the oat crumbs.
  15. Refrigerate for 2 to 3 hours.
  16. Heat the oil in a frying pan and fry the burgers, 10 minutes each side.
  17. Enjoy hot or warm. Leftover can be frozen.

Warm Garlicky Pasta Salad of Sprouted Lima Beans & Vegetables

Warm Garlicky Pasta Salad of Sprouted Lima Beans & Vegetables

  • Servings: 1
  • Difficulty: easy
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Warm Garlicky Pasta Salad of Sprouted Pulse & Vegetables






This one’s for all garlic lovers out there.

a pasta salad which can be enjoyed warm or at room temperature

I had some sprouted lima beans waiting patiently in the kitchen windowsill and each time I peeked into them, I felt as if they were telling me to get creative with them.

So I made up this dish in which I have combined the sprouted beans with wholewheat penne, vegetables and plenty of garlic. I wanted a very garlicky pasta and so experimented by adding loads of grated garlic towards the end to get the maximum flavour.

If you intend to try it, you can use the following recipe as a template and substitute the sprouted lima beans with sprouted (or even plain cooked) legume of your choice and ditto for vegetables.


1/4 Cup sprouted lima beans

80 Grams uncooked pasta

1 Large head of garlic

100 Grams brocolli

1 Pepper (colour of your choice)

10-12 Cherry tomato

2 Medium sized onion

2-3 Bird’s eye chilli

Juice of 2 limes or lemon

2 Tablespoons Worcestershire sauce

1-2 Tablespoons olive oil

1 Tablespoon crumbled feta cheese

4-5 Whole walnut

Salt to taste


  1. Steam the lima beans for 8 minutes. They should be tender yet retain a bite.
  2. Boil the pasta according to instructions on the packet. Drain and set aside.
  3. Peel and finely grate the garlic.
  4. Throw in the beans, pasta and garlic in an airtight container, toss well and keep aside. You can do this ahead of time.
  5. Wash and cut the broccoli in medium size pieces.
  6. Wash, de-core, de-seed and chop the pepper in medium size pieces.
  7. Wash the cherry tomato.
  8. Peel, wash and quarter the onion.
  9. Wash the chilli.
  10. In a large bowl, add the chopped vegetables, chilli, Worcestershire sauce, lemon/lime juice, olive oil and salt to taste.
  11. Mix well, cover and keep aside.
  12. Crack the walnuts and lightly toast them.
  13. Crumble the feta.
  14. When you are ready to prepare the salad, heat a frying pan and when hot, add the vegetables along with the marinade.
  15. Cover and cook for 8 to 10 minutes.
  16. Uncover and add the toasted walnuts, boiled pasta, steamed lima beans and garlic.
  17. Cover and cook for a couple of minutes till heated through.
  18. Take off the heat and let it sit for about 10 minutes. This will allow the pasta to absorb any excess juices.
  19. Transfer to a serving bowl or plate and add the crumbled feta.

Jowar & Bajra Idli with Suva Bhaji & Sweetcorn/Sorghum & Pearl Millet Idli with Dill Leaves & Sweetcorn

Jowar & Bajra Idli with Suva Bhaji & Sweetcorn

  • Servings: 2
  • Difficulty: easy
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Sorghum (Jowar) & Pearl Millet (Bajra) Idli with Dill Leaves & Sweetcorn






Today, I am serving you another kooky concoction of mine, courtesy off-the-radar (at least in my case) dill leaves.

I had posted a recipe of rice free jowar (sorghum) and bajra (pearl millet) idlis a few months back.

Today’s recipe is a bit different since, this time round, the idli batter includes rice along with the vegetables.

If you plan to try this out in your kitchen and want to adjust the quantity according to your requirement, the ratio of jowar, bajra, rice and urad dal is 1:1:0.5:0.5.

Jowar & Bajra Idli with Suva Bhaji & SweetcornMy original plan was to make these idlis with spinach but in my quest to eat as many different types of vegetables as possible, I thought of experimenting with dill leaves instead.

Wasn’t sure how they would turn out since fresh dill has a pretty strong fragrance.

end result is delicately scented idlis without the powerful in-yer-face smell of dill weed

According to, dill leaves (known as suva or shepu bhaji in India)  have the following 8 benefits:

Bone Health
Free Radical Protection
Digestive Benefits
Hiccup Treatment
Headache Help
Calming Effect
Sleep Aid

Look forward to more experiments with this vegetable (or is it herb?) in the future.

If you don’t have an idli cooker, pour the batter in a shallow container which you can fit in a steamer, steam it for the given time, cut in square or diamond shape and enjoy.


1/2 Cup whole jowar

1/2 Cup whole bajra

1/4 Cup unpolished rice

1/4 cup urad dal

1 Tablespoon fenugreek seeds

1 Cup fresh dill ldeaves

1 Cup sweetcorn kernel

1 Tablespoon paste of minced ginger and green chilli

2 Tablespoons instant oats

Salt to taste

Ghee to grease the idli moulds


  1. Wash and soak the jowar, bajra, rice, urad dal and fenugreek seeds for 8 to 10 hours.
  2. Grind to a fine paste of pouring consistency and leave in a dark place to ferment. This can take anything from 8 to 24 hours depending on the outside temperature.
  3. Once the batter is fermented and you are ready to make the idlis, chop and wash the dill leaves.
  4. Wash the sweetcorn kernels.
  5. To the fermented batter, add the dill leaves, sweetcorn kernels, ginger-chilli paste, instant oats and salt to taste.
  6. Mix well.
  7. Pour the batter in greased idli moulds.
  8. Steam for about 40 minutes.
  9. Once done, remove the moulds from the steamer and rest them for about 5 minutes.
  10. Gently lift the idlis from the mould and transfer to a plate.
  11. Enjoy with some chutney of your choice.

Salad of Sprouted Fennel Seeds, Fenugreek Seeds, Moong and Veggies with Chilli Spiked Dressing

Salad of Sprouted Fennel Seeds, Fenugreek Seeds, Mung and Veggies with Chilli Spiked Dressing

  • Servings: 1-2
  • Difficulty: easy
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Salad of Sprouted Fennel Seeds, Fenugreek Seeds, Mung and Veggies with Chilli Spiked Dressing








Whoever thinks that salads are boring will probably change their mind once they try this delightful salad. Personally speaking, it is one of the best salads I have ever made.

There are two components which have been brought together to create this main course salad meal. The chilli spiked dressing recipe is courtesy a friend and the base is my own concoction.

I had sprouted a mix of moong beans, fennel seeds and fenugreek seeds. The fennel seeds provide a nicely fragrant addition to the dish.

Salad of Sprouted Fennel Seeds, Fenugreek Seeds, Moong and Veggies with Chilli Spiked DressingSince I was having the salad for dinner, I wanted a bit of raw as well as cooked. But you can use your imagination or whatever is available in your refrigerator. I like to think of it as “anything goes” salad.

Ingredients for the dressing may appear bog-standard but the inclusion of stalks of fresh coriander and a chilli elevate it to a totally different sphere.

A marriage of the two is an utterly divine, refreshing, crunchy, filling and moreish salad.

Ingredients for the Dressing

2-3 Tablespoons olive oil

Juice of 1-2 lime or lemon

1 Teaspoon freshly ground black pepper

1 Tablespoon prepared mustard paste (I used Colemans)

1/2 Teaspoon sugar (I used demerara)

1-2 Heads of garlic

1/2 Cup stalks of fresh coriander

1 Green chilli

Salt to taste


  1. Peel and mince the garlic (or you can chop it very finely if you prefer a less pungent flavour).
  2. Wash and finely chop the stalks of fresh coriander.
  3. Wash and finely slice the chilli.
  4. Put all the ingredients in a jar and shake vigorously.
  5. Taste and add a bit of whatever extra you fancy, it is purely personal preference.
  6. Refrigerate.

Ingredients for the Salad

1 Cup sprouted moong, fennel seeds and fenugreek seeds

1 Beetroot

200 Grams mushroom

1 Green pepper

2 Onion

1 Carrot

1/2 Cup leaves of fresh coriander

1 Tablespoon toasted pine nuts

1 Tablespoon toasted pumpkin seeds

1 Teaspoon olive oil

A pinch of mixed herbs

Salt to taste


  1. Wash and steam the beetroot for about 10 minutes until tender yet firm.
  2. Once cool, rub the skin off and slice into matchsticks. Set aside.
  3. Wash the mushrooms and add them to a hot frying pan along with some mixed herbs, olive oil and a bit of salt to taste.
  4. Cover and cook for 5 to 8 minutes.
  5. Uncover and remove with a slotted spoon and set aside.
  6. Wash and coarsely grate the carrot. Set aside.
  7. Wash, de-core, de-seed and finely slice the green pepper along its length. Set aside.
  8. Peel, wash and finely slice the onion along its length. Separate the strands. Set aside.
  9. Wash and thoroughly dry the coriander leaves. Set aside.
  10. In a salad bowl, add the sprouts, beetroot, mushroom, carrot, green pepper, onion, coriander leaves, pine nuts and pumpkin seeds.
  11. Toss well.
  12. Add the salad dressing.
  13. Once again bring everything together so that all the vegetables are thoroughly coated with the dressing.
  14. Enjoy on its own or with some bread.


  1. You can add/substitute any other vegetables of your choice like lettuce, tomato, broccoli, courgette, sweetcorn – the list is endless…
  2. If you don’t have pine nuts, try with some toasted walnuts.
  3. Sunflower seeds can be added instead of pumpkin seeds.