Beans with Sprouted Soya

Chop your beans to whatever size you desire.



If you chop them this small or even smaller, it cooks faster :)



That's my washed and drained Sprouted Soya beans.



I like to crush some garlic and a few cumin seeds to my dish.



Oh yeah, I do like to have the skin on...it's just a habit, I try not to peel the garlic!



So there you have your crushed garlic and cumin seeds. You may also like to add some grated coconut as well, but today I did the version sans the coconut :)



Dice an Onion, chop half a green chilly, add your crushed garlic and cumin seeds to the beans which is of course by now on the skillet with very less oil. Once you pour that little oil, crackle a  tspn of mustard in it.



Add a tspn of turmeric powder to the beans. As I added half a green chilly, I will avoid the chilly powder, but go for the latter if it suits you!!! You may also add some cumin(Jeera powder) powder.



Voila, here is the twist...add those sprouts and do enjoy the colour combination, absorb that view for a while!

You can avoid the sprouts if you are not fond of that. But remember these are high in protein!


Toss and turn them around in your skillet, sprinkle some water if you feel it seems dry. Don't forget to add the salt to taste.



Once both the beans and the sprouted soya changes colour, you know it is cooked. Do not overcook the beans, it loses its nutritive value, do not add too much water either (remember just sprinkle), let it cook in its own steam (you may place a lid over it while it is cooking but just for a while). By now the smell of the cooked dish will draw you closer. This is an accompaniment with rice,some curry and some pickle.