After a weekend spent at a Punjabi wedding, where lots of delicious but rich Indian food was had, and where I swear I was addressed as “Aunty” by a middle-aged man, the family has decided to detox.
“Interested in the Aunty bit”, you say? Well, soooo glad you asked. Husband thinks I have imagined the whole bit owing to acquiring a rather rich persecution complex in the last couple of months.
I put it down to the fact that a) the music was very loud, so Mr Middle Age could have said what he wanted b) Maybe my faux Kancheevaram saree lent me great gravitas (all you purists out there, you know who you are – I wore a genuine Kancheevaram for the actual ceremony. Pffft).
That little episode aside, the detox began in earnest last night. We had pasta and grilled courgette with cheese. So yes, not exactly your standard detox. Tonight we are trying harder and so I bring to you this mung sprouts recipe.
I love mung sprouts, and when I lived in Bombay would sprout them from the mung dal itself. Unfortunately the climate in London is not conducive to mung sprouting. One of my sisters once told me to put the sprouts in the geyser cupboard – I did so, forgot about them, and the cupboard almost walked out of our then flat.
I now buy my sprouts from Waitrose or from my trusty Indian grocer. Here is what they look like before they are cooked.
This is what they look like after they’ve been cooked.
Tonight, we will eating them with Dal and rice. Really looking forward to that!