Sprouts and small terrorists

“Eeeeeeee!!!” A little girl runs for her life. Not to be outdone and determined that her friend should not be done out of her share of the “goodies”, her littler but bidding-fair-to-become-an-athlete friend chases her all over the school playground. Being faster, she catches up with her and forces a “treat” through her friend’s clenched teeth – to have it promptly spat back at her! 
“But, why, Amma? Sprouts are soooo… yummy. Why doesn’t Tara like them?” And that was Kanchana’s first introduction to one man’s meat etc… the disappointment at not being able to share her pleasure over her favourite food took a little longer to get over though as she kept trying over the weeks to convince Tara that sprouts are “soooo yummy”. That not everyone would pinch handfuls of the goodies from the sprouting tray for a “treat” was quite inconceivable!
Sprouts of many kinds were always growing in a corner of my kitchen – chana, rajma, black chana, broad beans, methi seeds – anything that grew from the soil would grow in a tray! Green gram was a perennial favourite though and went into chats, curries, ‘pesarattu’ – or just generally as a snack!
Here’s two recipes:
Sprout chaat
Green gram sprouts – two cups – steamed for 3 minutes
Chopped onion – 1/4 cup
Boiled, chopped potato – 1
Chopped  green chili – 1
Chopped coriander – 1 tbsp
Chopped mint – 1 tbsp
Sev – a handful
Date chutney – 1 tbsp
Jeera (cumin) powder – 1/2 tsp
Dhania (corainder) pwd – 1/4 tsp
Chili pwd – 1/4 tsp
Chat masala or Himalayan pink salt – 1 large pinch
Lemon juice – 1tbsp
Pomegranate seeds – 1 tbsp (optional)
Mix together the sprouts, potato, chili, onion, lemon juice and all the powders. Plate up, sprinkle the sev (or any other crunchy – even kurkure or crushed potato chips) on top. Sprinkle the herbs on top. Drizzle the sweet chutney and serve immediately.
Sprout curry
Sprouts – 2 cups
Green chili – 1
Fresh coconut – grated – 2 -3 tbsp
Coriander leaves – 1 tbsp chopped
Asafoetida – 1 pinch
Oil – 1/2 tsp
Curry leaves – 1 sprig
Heat oil in a saucepan. Add curry leaves and asafoetida. Immediately add the sprouts and a tsp of water. Cover and cook for just 3-4 minutes. Switch off. Pulse the coconut, salt and green chili in the mixer for a couple of seconds and sprinkle over the sprouts. Let rest for 5 minutes before serving as a side with sambar or rasam.