Mrs. Ketheesh Balachandran wrote, “Kurma, I have heard that mung bean sprouts are very nutritious. Can you send me a recipe that includes sprouted mung?
My reply: Hello! Yes, sprouted mung are indeed very healthy! I love to make my own. You won’t get them as long as the ones you buy at Asian markets, but short-tailed homemade sprouts like the ones pictured above are bursting with juicy succulence and crisp nutrition. How’s that for a mouthful!
You can sprinkle them in salad, eat them straight with a sprinkle of sea salt or Indian black salt and a squeeze of lime juice, or cook with them.
Here’s a delicious favourite recipe of mine that includes sprouts.
Delhi-style Sprouted Mung Bean Salad
Known as moong ki chat, this very popular salad is eaten as a road-side snack in India, especially in Delhi. The chili, lemon, and tongue-tingling spice combination chat masala give it a pleasant bite. Home sprouted mung beans taste best. Serves six.
1 medium potato
1 small green chili, minced fine
1 tablespoon coriander leaves, chopped fine
250g (9 ounces) sprouted mung beans, about 1¾ cups – tender ones with tiny sprouts about 1.5cm (½-inch) are best
1 medium tomato, diced
1½ teaspoons chat masala, or more to taste
2 tablespoons lemon juice
1 teaspoon salt
Boil the potato until tender, peel and dice it.
Combine all the ingredients.
Posted by Kurma on 2/6/06; 7:44:15 AM