Healthy Sprouts

Rich in Proteins specially for vegetarians! One of the popular beans, Mung are easy to sprout. Sprouted mung beans are not only tasty but healthy too. Though I love sprouts, I am not a very big fan of raw sprouts. I like them slightly cooked.

Also a bowl of sprouts as a mid evening snack can take you long way!

Making sprouts at home is really easy. I soak almost 2-3 cups of whole mung beans overnight. Remove water the next day, and allow it to sprout (germinate) for 2 days. I like a long radicle (a little tail that come out of mung when it germinates) It is no magic. It is science!! Once I have a large batch of sprouts ready I store them in the refrigerator and just use as much as needed. Sprout salad, Sprout bhel, Boiled sprouts, These delicious beans with little tails can be eaten in any form.

Soak 1 cup of mung/moong beans overnight.

Remove water next day. Cover and allow it to sprout. Check mung beans every 8-10 hours. If the mung beans dry out, sprinkle some water as it eases the process of sprouting. Depending upon how long you like the sprout to be, keep the mung beans covered for 2-3 days.

 

 Heat 2 tsp. of oil. Add 1 tsp of mustard seeds, chopped green chillies, 2-3 curry leaves and a pinch of turmeric powder. Fry for 30 seconds. Add 2 roughly chopped tomatoes.

Fry tomatoes for 3-4 minutes till they get soft.

Add sprouted mung beans. This is a measuring cup. Isn't it cute? :)

Add salt, 1 tsp. red chilly powder and 1 tsp. coriander powder. Mix well.

Mix well. Cover and cook for 3-4 minutes only. I do not like to over cook sprouts. I like the tail intact and not musshy. If you like the taste of raw sprouts,  you need not cover and cook them.

Squeeze some fresh lemon juice and add chopped cilantro.

These lemony bean tails taste amazing with hot roti, rice or as it is.

Enjoy Healthy Cooking and Eating!