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Sunday, July 28, 2013

Sprouted Mung Beans



2 1/2 cups sprouted mung beans (290 gms or 10.20 oz)
3 tablespoon oil
1 cup chopped onions
2 chopped green chilies or to taste
1 1/2 teaspoon grated ginger
1/2 turmeric powder
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
1/2 teaspoon fenugreek seeds (also called methi seeds)
1/2 cup grated coconut
2 whole red chilies or to taste
1 1/2 cups water or as needed
some chopped cilantro leaves
1 tablespoon of freshly squeezed lemon juice

To a pan on medium heat with oil add the chopped onions and saute it until it is light brown.
When the onions turn brown add the green chilies and the grated ginger and saute it for a few seconds, next add the turmeric powder, cumin powder and coriander powder and saute it for 10 seconds add the sprouted mung beans and one cup of water and cook until the mung beans become soft and cooked.  It takes 12 to 15 minutes for the sprouted mung beans to cook.

While it is cooking prepare the spices for grinding.  

To a pan on medium heat add the fenugreek seeds and toast it until it darkens.  Add the darkened fenugreek seeds to the grated coconut and red chilies and grind with some water to a slightly coarse paste.


After the sprouted mung beans are cooked to it, add the ground spices half cup of water salt and the chopped cilantro leaves.  Mix cover and cook for 5 minutes. After 5 minutes turn the heat off add the lemon juice mix and serve.

Serve as a side dish.  Serve with rice or chapati.  Serves 4.  

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