Tuesday, 19 April 2011
Sprouted Mung jo shaak / Sprouted Mung Bean Curry
Sprouted mung beans as with all sprouted seeds contain far more nutrients than the original beans. Details can be seen on this wiki link. They are very easy to sprout, do have a go. You can also buy this in Indian grocers, note; these are not as long as Chinese bean sprouts.
2 cups sprouted mung beans washed
1 tablespoon oil
1/2 teaspoon mustard seeds
1 teaspoon cumin seeds
1 medium onion; finely chopped
2 cloves garlic; minced
2 inch piece of ginger; grated
2 large tomatoes or 200gm can of tomatoes; peeled and minced
1/2 teaspoon turmeric
2 teaspoons coriander and cumin powder
salt to taste
1. Heat the oil in a pan, add the mustard and cumin seeds, as soon as they start to pop add the onion.
2. Cook until golden brown, add the garlic and ginger, saute for a few minutes
3. Add the tomatoes; cook for 5 minutes or until the mixture is well blended, add turmeric, coriander and cumin powders, mix.
4. Add the sprout beans; cook for 10 minutes and serve. The bean sprouts should be a little crunchy