Sprouted Mung

For 2 cups you will need

1 cup whole mung beans
6 cups water

Clean and wash mung thoroughly and soak in water for at least 12 hours.
Drain and soak several times in water.
Put the drained mung in a piece of clean, damp cloth, tie it loosely and place in a bowl.
Place the bowl in a warm, dark place for 2-3 days. Keep cloth damp by sprinkling water over it 203 times a day.
Check every morning to see if mung beans have sprouted; continue until the sprouts are about 1/2 to 3/4 inch long.
Recipe From: Indian Recipes for a Healthy Heart by Mrs. Lakhani, Fahl Publishing Company, 1995

Sprouted Mung can be cooked into delicious salads and curries. Sprouted Mung can also be used uncooked in salads.

Spicy Sprouted Mung Salad

Sprouted Mung
1 tsp canola oil
1/2 tsp whole black mustard seeds
1 small dry red chili
3 curry leaves, broken
1 pinch asafetida (optional)
1/2 tsp salt (optional)
1 tsp sugar
1/4 tsp ground turmeric
2 tsp garlic, minced
2 tsp root ginger, minced
1 green chili, seeded and finely chopped
2 tblsp lemon juice
1/2 tsp cumin seeds, coarsely ground

Rinse Sprouted Mung in cold water and drain.
In a saucepan, heat canola oil and fry dry mustard seeds, dry red chili and curry leaves until the seeds begin to splutter.
Add asafetida and Sprouted Mung and mix gently.
Add 1 cup water, salt, sugar, turmeric,garlic, ginger, and green chili and stir. Bring to a boil. Reduce heat slightly, cover and cook 15 to 20 minutes, stirring occasionally.
Add lemon juice to cumin seed, mix and serve.
Serve hot as a side dish, or with breads.
As a variation mix with 1 cup nonfat yogurt and serve.
Recipe From: Indian Recipes for a Healthy Heart by Mrs. Lakhani, Fahl Publishing Company, 1995