Microgreens fit naturally into Indian kitchens. They work best as a fresh finish rather than something cooked for a long time.
Stir pea shoots or broccoli microgreens into hot dal, khichdi or upma right at the end, so they just wilt and stay bright.
Use radish or mustard microgreens on chaat, raita, parathas and toasts for a peppery crunch, much like you would use fresh coriander.
Tuck sunflower microgreens into rolls, wraps and sandwiches, or scatter them over dosa and idli for a fresh contrast.
As a rule, add them last, keep them cool until serving and use them within a day or two of opening the pack.
General food and growing information only — not medical advice.
