Moongachi Usal | Sprouted Mung Bean Bhaji

Maybe one of the most widely eaten legumes across the world, the Mung Bean is as tasty as it is nutritious. Packed with fibre, calcium, protein, and potassium - this bean makes a wonderful part of a healthy diet. Now sprouted Mung Beans simply pump up all this nutritional content! Indeed, sprouts are rich in protein quality, energy, vitamins A,B,C, and E, minerals, essential fatty acids, and beneficial enzymes.

Mung sprouts very well, and it does not take too long either. Once sprouted to the desired length, make sure you wash them very well, drain, and then proceed to cook. I make many different seasonings with Mung Bean sprouts. Here is a really quick and easy recipe which can be eaten just by itself as a snack, or with chapatis or parathas.

Ingredients:
2 cups mung beans, sprouted
6-8 curry leaves
2-3 green chillies, chopped fine
1" piece ginger, grated
1/2 lime
1/2 tsp mustard seeds
1/2 tsp cumin
1 tsp olive oil
Salt, to taste

Method:

1. Heat the oil in a deep wok. Add the mustard seed, and when they pop, add the cumin. Roast until the cumin releases a delicate fragrance.
2. Now add the ginger, green chillies, and curry leaves.
3. Finally add the sprouts. Stir well, sprinkle with 1/4 cup water, cover and cook for 10 minutes.
4. Season with salt and lime juice. Serve hot with chappatis and yogurt.

This recipe goes out to My Legume Love Affair: Second Helping hosted by Susan at The Well Seasoned Cook.

Please Note: Not all seeds types are edible when sprouted!! For a limited and incomplete reference of what can be sprouted and what cannot - please refer this article on Sprouting.

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