Sweet Sour Sprouted Mung Beans Food

SPROUTED MUNG BEAN SALAD (MOONG SALAAD)

Sprouted Mung Bean Salad (Moong Salaad) image

This is a variation of one of my favorite salads and is SO incredibly healthy that I get to feel superior when I eat it. ;o) You can use a variety of sprouts; my favorites are mung beans and lentils. The spiciness can be adjusted by altering the chili/jalapeno amount. Some versions of this salad call for cooking the sprouts in a little water for 2 minutes, but I always use them raw - love the crunch! Time doesn't include sprouting your beans/lentils.

Provided by Sandi From CA

Categories Lentil

Time 12m

Yield 4 significantly sized servings

Number Of Ingredients 10

Ingredients

3 cups fresh mung bean sprouts
1 pinch turmeric
1 green chili peppers or 1/2 jalapeno, finely minced
1 medium onion, finely chopped
1/2 minced tomatoes, seeds and juice removed
2 tablespoons fresh lemon juice
1/2 teaspoon sugar (optional)
1/2 teaspoon salt
1 large pinch fresh ground pepper
1 -2 tablespoon chopped cilantro

Steps:

Mix the chili, onion, tomato, lemon juice, sugar (if using), salt and pepper together in a large bowl.
Add the sprouts to the chili mixture, gently combine, then fold in the cilantro.
Cover the bowl with plastic wrap and refrigerate until required. Serve chilled.

Nutrition Facts : Calories 43.5, Fat 0.2, SaturatedFat 0.1, Sodium 298.2, Carbohydrate 9.4, Fiber 2.3, Sugar 5.5, Protein 3.1

SWEET & SOUR SPROUTED MUNG BEANS

Sweet & Sour Sprouted Mung Beans image

This is an Indian hearty dhal (lentil soup) from the state of Gujarat, that was taught to me by mother-in-law. The preparation requires some planning, but the results are excellent. Two notes: 1) the original dish was meant to be 'Saatvic' (a type of Hindu food considered pure), which usually means no onions or garlic, but it is tasty both ways and; 2) the recipe calls for jaggery, which can be bought in a local Indian grocer, but sugar works almost as well.

Provided by Meera

Categories Curries

Time P2DT30m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1/2 cup washed and picked over mung beans (green)
1/2 finely diced onion (optional)
2 finely minced green chilies (or more)
1 tablespoon finely shredded ginger
1 teaspoon cumin seed
1 teaspoon mustard seeds
1 lime, juice of
1 lime, quartered (garnish)
2 teaspoons finely chopped cilantro
1 teaspoon jaggery (or sugar as a substitute)
1 teaspoon canola oil
1/2 teaspoon ground coriander powder
1 teaspoon salt, more to taste

Steps:

Sprout the mung beans: Wash and pick over the dry mung beans until the water runs clear. Add enough water to the pot so that the beans are just covered, and then cover the pot and keep in a warm place (during the summer, a window is good; during the winter, the oven is a good spot). Keep checking the water level every 6 hours, and add water if the beans look dry. The beans should sprout in about 24-48 hours.
Once the sprouts are about 1/2 cm long, add about 2 cups water to the pot, and pressure cook the dhal until tender (each pressure cooker is different, but on mine, I turn off the cooker 5 mins after it begins whistling). Regardless, you want the dhal to be very soft and tender, but not mushy.
In a heavy pot, heat up 1 tsp oil, and mustard seeds and cumin seeds. When the cumin seeds start sputtering, add the coriander powder and green chilies and sauté 1 minute. Now add the onions, and sauté until lightly brown.
Add the cooked dhal, 1 cup of water, shredded ginger, 3/4 of the cilantro, salt, jaggery/sugar, and juice from lime. Bring to a rolling boil for 2 mins, and then simmer for 7-8 mins on low heat.
Serve in small 'vatkis' (dhal bowls) with rice and roti (bread). Garnish with cilantro and lime quarters (so that people can add more lime if they wish).

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