A Versatile Sprouted Bean Bowl for Any Time of Day
This dish can be made with any beans you have on hand and re-used in nearly infinite variation
I visited my cousin in Long Island recently. We grew up together in Mumbai, and although she is just a few years older than me, she has always been light years ahead of me in terms of cooking skills, trying out new recipes, and experimenting in the kitchen. One memory of her making mousse is etched in my memory. It happened when we were both still studying. Out of the steamer came this jiggly textured “thing” — what else could I call it — and, and, I could not believe my eyes. How in the world did she achieve that consistency?
Always willing to push boundaries and never shy of aggressive and inconceivable flavors, like folding a ripe banana into a spicy curry, her cooking style did not sit well with the traditional eating habits of our parents. But seeing her enthusiasm and doggedness, they gave up on stopping her experiments. She had a free hand in the kitchen, as long as she did not force her parents to eat the result.
We’ve both been living in the US for many years now. But she still continues to impress me with her ingredient combinations and her culinary adventures. She’s a big believer in cooking enormous batches on the weekends, so that during…
