Ingredients:

• 1 cup – Boiled sprouts either moong or chickpeas/channa
• 1 tbsp – Oil
• 1 tsp – Cumin seeds
• salt to taste
• 1 tsp – chilli powder
• 6-7 – Curry leaves.

Method:

1. Heat oil in a pan and splutter the cumin seeds and then saute the curry leaves for 1-2 minutes.
2. Add the boiled sprouts, chilli powder and salt and mix well.
3. Cook on low heat for about 3 minutes till the sprouts mix well.
4. Serve as a side dish with steamed rice or chapattis.

Recipe courtesy of Bridget White