Sprouted Mung beans (Green mung beans) curry

Ingredients (for 3-4 servings):

• 2 cups of sprouted mung beans
• 2 tablespoons oil ( I used sunflower oil)
• 1 teaspoon mustard seeds
• 2 small pieces of cinnamon sticks
• 2 or 3 cloves
• 1 or 2 small dry red chillies (optional)
• 1 teaspoon salt
• 1 teaspoon turmeric
• 1 teaspoon chilly powder
• 2 green chilies sliced through the middle ( if you like hot food!)
• 1 teaspoon crushed ginger
• 3-4 cloves of crushed garlic
• 1 tablespoon sugar or jaggery
• 1 tablespoon lemon juice (can use more if you like sweet and sour taste)
• 2 cups of crushed tomatoes. Fresh tomatoes can be used but would need to be softened a bit before adding.
• a few curry leaves and a small bunch of coriandar

Method

1. To sprout the beans, wash the mung beans and allow them to soak overnight.  The next morning, remove all the water and keep the beans covered in a warm place.  I tend to keep these in a see through jug or bottle covered with a dark plastic bag.  Keep these overnight and they should have started to sprout.  In cold countries, you may have to leave them for half a day more to sprout. Once sprouted, wash the mung beans and use in curries or salad. Any extra beans can be frozen to use next time.

2.  Add a litre of water to the mug and boil them until they soften and split – I used a pressure cooker and cooked them for 40 minutes on a medium heat.  Some people like their mung beans  runny and can add more water.  I prefer mine to be thick so don’t add too much water to them whilst cooking them.  Also, it’s always easier to add water to the mug as it is cooking so start off with just a litre of water.

Whilst the mung beans are cooking, prepare the spices etc:

3.   Blend the tomatoes in a bowl.

4.   Add the  salt, turmeric, chilly powder, sugar, lemon juice, the green chilies, crushed ginger, crushed garlic and coriander and curry leaves to the tomatoes and mix well.5.   Once the mung beans have cooked – prepare the seasoning.

5.   Pour the oil in a saucepan and let it get hot.

9.  Sprinkle coriander and serve the mung beans hot with rice or chappatis, porathas or naan bread.

 

Here are some more recipes for you to try out:

• Sprouted mothbeans curry
• Kachoris with sprouted mug
• Mung Dall and Basmati Rice in Instant Pot
• Baked Kachori with split mung beans and fresh peas
• Mung bean soup
• Mung beans in the Instant Pot

If  you have a hunger for Authentic Vegetarian Food then subscribe to my blog and receive delectable recipes and new Innovative foodie updates! Hungry for more Vegetarian Tips ? LIKE us on facebook,  Follow us on Twitter,  Pinterest and Instagram.  All the recipes are with step by step instructions and photographs and all of them have been tried, tested, easy to cook and delicious.

If you are interested in one to one or group cookery lessons, or any corporate team building events  – email me on givemesomespice@gmail.com for more information.