Who loves a hot bowl of sautéed sprouted mung? Packed with protein, antioxidants, helps with digestion, rich in dietary fibre, boosts blood circulation, helps in weight loss, improves eye sight and heart friendly; helps in boosting good cholesterol and lower bad cholesterol.
Sprouting technique:
Simple soak 1 cup of mung overnight and then keep them wrapped in a cotton or muslin cloth in a warm/ dark environment another day. After this day of preparation, the beans will have sprouted and are ready for use. If you cannot prepare the sprouted mung beans right away then store them in the refrigerator for up to a few days.
Ingredients:
- 1 cups whole mung beans
- 1 TBSP extra virgin olive oil
- 1 TSP black mustard seeds
- 4-5 fresh garlic cloves crushed
- 1 chopped onion
- 1 TBSP fresh ginger, chopped
- 1/2 tsp turmeric powder
- 1/4 tsp red chilli powder
- 1 tsp amchur / raw mango powder
- 2 fresh tomatoes, chopped
- 1/4 cup water
- 2 TBSP lemon juice, fresh
- 1 1/4 tsps salt, or to taste
- 3 TBSP chopped cilantro
Instructions:
- Boil the sprouts for about 15 minutes or so , till they are al dente with a little bit of water. Strain the mung.
- Heat oil in pan add, cumin seeds add asafoetida and then add the ginger, garlic and chopped green chillies. Then add chopped onions and once they turn golden, add the tomatoes.
- After few minutes, add all the spices (red chilli powder, turmeric, coriander powder and a pinch of amchur (optional). Now add the sprouts.
- Mix everything well. Add freshly squeezed lemon juice. And garnish it with coriander leaves.
Serve with rice, roti or as is. Enjoy!