- 1 cup sprouted mung beans
- 1 medium chopped onion
- 1 teaspoon coconut oil
- 1 teaspoon mustard
- 1 teaspoon urad dal (skinned black lentils)
- 4 dried red chillies
- few leaves curry
- 1/2 cup grated coconut
Mung beans are high in important vitamins, minerals, protein and fiber. Sprouting changes their nutritional composition. Sprouted beans contain fewer calories and more free amino acids and antioxidants than unsprouted ones. Keep the mung beans moist and tie in a muslin cloth. Ensure that the pack stays moist for a few days: 3 days (soaking once a day).
Splatter mustard, urad dal, chillies and curry leaves in coconut oil. (Tadka in Hindi) When the tempering has ceased, add the chopped onions and cook on medium flame till it’s glassy.
Add the sprouted mung beans and stir well. Cook covered on low flame till the sprouts are slightly crunchy/ fully cooked (personal preference). Add grated coconut to the cooked mix and incorporate well. You can avoid the coconut if you dislike coconut or want to reduce calories. Personally, it increases the flavor of the dish exponentially. Enjoy with roti, or as a stand alone salad.
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