I know I know.. I haven’t really posted anything healthy yet, so here it is! Mung beans are packed with nutrients, antioxidants, protein and so much more!
It’s incredible how healthy they are.
I remember when my mom would make “Vardu” (sprouted mung bean curry) and I didn’t enjoy as much as I do now. It’s interesting how the things you didn’t like growing up; you like now.
So I’m sure you’re asking, how do you sprout mung beans? Gosh, I must have tried it over 10 times before I finally got it right. The best method I found is here https://www.wikihow.com/Sprout-Mung-Beans. It takes a few days to make so I usually make a big batch and store it in my freezer in Ziploc bags.
This salad is a perfect side or great on it’s own. It makes a healthy lunch too! The next day I heated oil in a pot with some mustard seeds, cumin seeds and a bit of turmeric. I added the salad mixture to it and it tasted delish!
• 2 cups sprouted mung beans
• 1 chopped tomato
• 1 finely chopped green chili
• ½ cup chopped cucumber
• ½ cup chopped red onion
• ¼ cup chopped cilantro (a wee bit more if you love cilantro)
• 2 tsp chaat masala
• ¼ tsp cumin powder
• 1 tsp lemon juice
• Freshly ground pepper
• Salt to taste
1. Once the beans have sprouted, place them into a tray (see above pic). Pick out any raw ones. You really don’t want to bite on those!
2. In a pot of salted water, boil the mung beans for 15-20 minutes.
3. Drain completely.
4. Mix all ingredients into a bowl.
5. Refrigerate for 1-2 hours.