Far Out, Mung Bean Sprout

Tommaso from Verona, Italy writes: “I recently tasted a nice salad of mung bean sprouts and potato on my trip to North India. It was healthy and very tasty. Can you send me a recipe?

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.

Serve immediately.
Posted by Kurma on 27/12/07; 7:19:42 AM

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