Wednesday, May 30, 2012

Mung Sprout Salad

Why does a massacre have to take place every time before the world decides to take action?   Why do we wait for genocide before we take a stand against it?  Syria has been an issue for the past months.  We know that there has been shelling and killing of innocent victims.  We know that the UN has been helpless in breaking the cycle of violence there.  We have seen endless reports on the brutality of the regime and the helplessness of its people.  Then why did the massacre of Houla have to claim the lives of more than a 100 men, women and children before the leaders of our nations decided to take some action – small action – albeit some action.

Syrian diplomats have been asked to leave in several countries to show outrage over the Houla massacre.  Ties now have been completely cut off with Syria.  When I am upset with my children for misbehaving or bringing home bad results, I cut off ties with them for a day or two – things just get worse.  They rebel; they test the limits even more.  Through dialogue and encouragement things work differently.  I do hope the Syrian regime is not like my children.  I do hope they do not test the limits they can go to with their atrocities now that the world has decided to cut them off.  

Preparation Time: 10 minutes
Serves: 4

2 cups Mung sprouts
1 medium white onion
2 medium red and firm tomatoes
½ cup coriander leaves
1 green chili
1 cup potatoes, boiled and cubed
1 firm ripe mango
2 tablespoons roasted groundnuts/peanuts
1 tablespoon orange juice
3 tablespoons olive oil
Salt & pepper to taste


  1. You can make 2 cups of mung sprouts by washing and soaking 1 cup mung bean overnight.  Wash and tie in a fine muslin cloth the beans and keep in a dark place for about 8 hours.  Occasionally sprinkle with water to keep the cloth damp.  For longer sprouts, leave for another 2 to 4 hours. 
  2. Chop onions, tomatoes, chilies and coriander finely and keep aside.   
  3. Chop mango into small cubes and mix with the vegetables gently.
  4. In a bowl, whisk together the orange juice, olive oil, salt and pepper.   
  5. Add the dressing to the onion mixture.
  6. Stir in the potatoes and groundnuts and garnish with coriander leaves before serving.


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