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Sunday, December 17, 2006

Sprouted Moong Bean Salad

I like sprouting beans and seeds - something magical about the way the shoots emerge, reaffirming the beauty of life.

Last week I sprouted some moong beans (aka green gram). Very simple method, nothing fancy - it has worked for me so far, so, I stick to it:
--Soak the whole green moong beans for an hour or so in lukewarm water.
--Place in a canning jar
--Cover the jar with a piece of cheesecloth (or any thin porous cotton fabric, or netting fabric) to allow breathing, and screw the ring on the jar
--Rinse once a day and leave it in a cool dark place for a few days

Sprouted moong beans can be refrigerated and used for about 5-7 days. I like to add a handful to salads and vegetable dishes for the crunch and nutrition.

1 cup sprouted moong beans
2 cups grated carrot
1-2 green chilies chopped fine
3-4 Tbsp lemon juice
1 cup diced raw green mango (optional)
salt to taste

1 Tbsp chana dal
1 Tbsp urad dal
1 tsp mustard seeds
4-5 fresh curry leaves (optional)
1 Tbsp oil for tempering

  1. heat oil in a smallish pan/ladle till the oil starts to shimmer; add the tempering: chana dal first, when it turns golden brown, add urad dal and when it is golden brown, add mustard seeds; keep a screen lid handy as mustard seeds will try to jump out of the pan; when mustard seeds splutter and die down, off heat add the curry leaves and set aside
  2. combine all the salad ingredients; raw green mango adds a certain zing to this salad, so, if i have it handy, i just throw some in
  3. adjust salt and lemon juice to taste; garnish with the tempering from step 1
  4. serve cold or at room temperature, with roti or rice; or, simply enjoy it as a starter salad :-)
Alternately, just omit the carrots, sauté the sprouted moong beans and add lemon juice and salt to taste; garnish with the tempering and Ta-Da! Another healthy salad/side ready:

Sometime I just throw a handful in any of my curries or even in sambar to up the nutritional value.

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  • At 3:42 PM, Blogger Kay said…

    freeze them, sheela! I do that and it stays for a very long time. I dont thaw this and usually this makes a super quick poriyal...


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