For Advanced Ingredient - Sprouted Mung
2/3 cup whole mung beans
2 tablespoons vegetable oil
Dry Whole Spices
¼ teaspoon black mustard seeds
Other Spices, seasonings and alliums
½ teaspoon turmeric powder
1.5 teaspoons ground coriander
½ teaspoon red chile powder (skip if you are adding the pepper or include it if you like heat)
¼ teaspoon sugar
½ cup chopped tomato for garnish
1 thai chile pepper sliced or 1 dry red chile pepper like arbol (optional)
¼ lime to squeeze juice on top
10-15 green curry leaves
Sprouting Jar or Cheesecloth
Thick Bottom Pan
Sprouted Mung - Advanced Ingredient
Soak 2/3 cup whole mung beans in 3 cups of water overnight or for 8 hours at least.
After 8 hours, drain the water out of the mung beans and get them ready for sprouting.
You can use a sprouting jar for sprouting or tie them in a cheesecloth and close the mouth with a rubber band.
Set this aside on the counter and make sure you wet the cheesecloth every few hours.
Sprouting to about 1” sprouts takes around 24 hrs.
After 24 hrs, what you will get is 3 cups of sprouted beans which you can use in salads and stirfrys throughout the week.
Mung Bean Usal
Pour 2 tbsp vegetable oil in a saute pan and turn the heat to medium. Let it heat for 2 min.
Add ¼ tsp black mustard seeds. They will start popping and sizzling.
As soon as the sizzling stops, add in the 10-15 curry leaves and one thai chile pepper sliced. Follow with ½ tsp turmeric, 1.5 tsp ground. coriander and ½ red chile powder and ¼ teaspoon sugar. Stir immediately to prevent the spices from burning.
Tip in the sprouted beans and I cup water.
Cover and let cook for 15 minutes.
At the end of 15 minutes, take away the lid and let cook for 5 minutes more. It’s fine if you see a little bit of watery sauce.
Serve warm with chopped tomatoes and a squeeze of lime.