Sprouts Salad with Coconut (Sundal)

• Preheat oven to 400˚F. Prick the eggplants with a fork in couple spots and place them on a parchment paper lined baking sheet. Bake for 35 to 45 minutes until the skin turns darker and shrinks. Check foot notes for grilling, broiling or stove top options.
• The eggplants should be cooked through completely in the center. To check, press the back of a fork on the eggplant. It should compress easily all the way into the center without any resistance.
• Cut through the eggplant skin and scoop out the soft cooked flesh and mash it with a fork and set aside.
• Chop the tomatoes into small pieces, discarding some seeds if you wish. See note below for peeled and deseeded tomatoes.
• Heat 2 tablespoons olive oil in a saucepan at medium setting. Add the chopped tomatoes, minced garlic, paprika, cumin, cayenne or chili powder, ⅓ teaspoon salt and cook until tomatoes are softened, stirring in between, about 15 to 20 minutes.
• Add the mashed eggplants and cilantro. Continue to cook over low heat for another 10 to 15 minutes, stirring occasionally, mashing it if needed, into a thick but slightly textured dip like consistency.
• Stir in lemon juice and salt. Adjust as per taste, let it cool and transfer to a bowl, cover and refrigerate it overnight before serving.
• Take the zaalouk from the refrigerator about 30 minutes before serving and let it come to room temperature. Drizzle with remaining olive oil. Garnish with cilantro and red pepper flakes if you prefer.
• Chunky Zaalouk: To make a chunkier but less traditional zaalouk, insert garlic cloves into eggplant and roast it in the oven at 400˚F, along with the tomatoes. Chop the eggplants and tomatoes. Add the spices, herbs, half the olive oil, salt and mash it up to desired consistency. Drizzle olive oil and serve.

SPROUTING THE LEGUMES

• Clean and rinse the lentils, mung beans, and chickpeas. Then soak in 2 to 3 times of water in volume - overnight and in separate bowls.
• Discard the water, rinse and drain well.
  
• Transfer each of the drained legumes to a separate cheese cloth. Gather the cloth ends and loosely bundle it, making sure to allow air to enter.
  
  
• Place the legume bundle in a colander and then in a warm dark place. I place it in the center of a oven that is not preheated. Sometimes I do turn on the oven at 350 degrees F, only for 1 to 2 minutes and turn it off. This is just to make sure the temperature inside is warm (above 75 degree F, like summer), but not HOT.

  
  
  
• Let the legumes sprout for about 8 hours or more. Check every 3 to 4 hours and sprinkle some water. Sprouting requires warm and moist conditions.
  
• Mung beans usually sprout quicker - 6 to 8 hours. Chickpeas may take longer, 12 hours or more.
  
  

SPROUTS SALAD PREPARATION

• Take the sprouted legumes and cook them in 3 times water in volume, until soft and well done, but not mushy. Drain any leftover liquid (may use it in other stews/soups).
• Let the cooked legumes cool a little and transfer to a salad preparation bowl. Then add the coconut, carrots, shallots, radish, cilantro and jalapeno* (or green chilies).
• In a small sauce pan heat the oil. Then add the mustard seeds. Once they start popping (make sure to not let burn), add the dry red chilies*, curry leaves and stir couple minutes.
• Then add the grated ginger and stir. Next add the lemon juice and salt to taste. Add the red chili flakes* if you prefer.
• Add this seasoning mixture to the salad ingredients and combine well. Adjust the seasonings, salt and lemon juice. Garnish with fresh herbs, shredded carrots and coconut.
• Enjoy this "Mixed Sprouts Salad with Coconut" just as a salad or as a side dish.