As the rain hits, it cools the lingering heat, and the fragrance of spicy pakoras and crispy bhajias fills the kitchen. While deep-fried snacks are common, why not go for something lighter that still keeps you full? Don’t worry, it's not complicated. Sprouts are one of those nutritious ingredients that work well in this season. They’re easy to digest and rich in protein, and you can use them in many ways, from curries to snacks. If you’ve got a bowl of leftover sprouted moong or mixed lentils in the fridge, you’re already halfway there. This article shares five easy ways to turn sprouts into warm, tasty dishes that are just right for monsoon evenings.
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Sprouts Curry
A warm bowl of sprouts curry goes well with roti or rice on a cold, rainy day. Start by cooking onions, tomatoes, ginger, and garlic in a bit of oil; add spices like turmeric, coriander, and cumin; then toss in boiled sprouts. Let it simmer with water until everything blends well. You can use moong sprouts or a mix of sprouted legumes. Before you serve, add a pinch of garam masala at the end for extra flavour. This curry is light on the stomach but still filling. Serve it hot with fresh coriander on top. It’s simple, wholesome, and hits the spot during the rains.
Image Credits: Freepik
Sprouts Chilla
Chillas are quick to make and perfect when you want something fuss-free and ready in minutes. To whip up, blend sprouted moong with green chillies, ginger, and a bit of water into a smooth batter. Then, add chopped onions, coriander, and salt. Pour a ladle of batter onto a hot tawa and spread it like a pancake. Cook until golden on both sides, and repeat the process for as many chillas as you want. These chillas turn out crisp on the edges and soft in the middle. You can dunk them in chutney or curd for breakfast or an evening snack during monsoon.
Sprout Tikki
Tikkis made with sprouts are great when you’re in the mood for something crispy but not too heavy. Take boiled sprouts, mashed potatoes, chopped onions, green chillies, and some basic aromatic spices like chaat masala, cumin, and salt. Mix everything well and shape into small flat rounds. Pan-fry them with a little oil until crisp on both sides. These tikkis are crunchy outside, soft inside, and go well with ketchup or mint chutney. You can even stuff them in a bun like a burger. Perfect for a cosy tea-time snack when the rain won’t stop and you need something to munch on.
Image Credits: Freepik
Stir-fried Sprouts With Garlic And Ginger
Stir-fried sprouts are the perfect choice for a nutritious yet gentle rainy-day meal. Heat oil in a pan, add chopped garlic and ginger, and let them sizzle. Toss in your sprouts, and sprinkle a little salt, pepper, and a pinch of chilli powder. Stir on high heat for 3–4 minutes until they’re cooked but still have a bite. You can add a squeeze of lemon or some chopped coriander before serving. This dish takes under 10 minutes and works well with phulkas as a light lunch or a side dish.
Sprouts Poha
Poha is a monsoon staple, and adding sprouts gives it a fresh twist. To whip it up, rinse the poha and let it sit for a few minutes. In a pan, heat oil, and add mustard seeds, curry leaves, green chillies, onions, and turmeric. Once the onions turn soft, add boiled sprouts and sauté for a minute. Then add the poha and salt and mix well. Cook for a few minutes until everything comes together. Top it with fresh coriander and a squeeze of lemon juice. This version of poha is slightly nutty from the sprouts and makes for a satisfying breakfast when it's raining outside.