SPROUTED MUNG BEANS

Once the dry mung beans are sprouted, their food value increases tremendously making them super food with high protein, high fiber and low calories. I like to cook them with different vegetables. They are great for breakfast or as a snack with afternoon tea.

INGREDIENTS

2 tabs extra virgin olive oil
A small handful of finely chopped onions
1 tsp finely chopped ginger
1/2 cup baby sweet peppers chopped finely
1/4 cup sweet corn-kernels from the cob
1/2 tsp salt
A pinch of red chili flakes
One and half cup sprouted mung beans
1 tsp fresh lemon juice
Freshly squeezed black pepper
2 pinches of garam masala
1 tabs chopped cilantro leaves

Heat the oil in a medium pan on medium heat, add onions and ginger and cook for 3-4 minutes or until onions get little soft and pinkish. Add sweet peppers and corn kernels followed by salt and chili flakes and cook for couple of minutes.

Stir in sprouted mung beans and cook for 6-8 minutes, partially covered in between until they turn little darker in color. Sprinkle lemon juice, black pepper and garam masala.Transfer to a serving bowl and garnish with cilantro.

METHOD OF SPROUTING THE BEANS
All kind of dried beans can be sprouted. Soak them in double amount of water overnight. Drain and wash them in few changes of water. Spread a moist towel on any tray, scatter wet beans on the towel and cover them with another moist towel. Place the tray in a warm corner in the kitchen. Beans will sprout in 2-3 days. Keep the towels moist and check them once a day.