Sprouted Mung Bean Salad is easy, nutrient-dense, and great for a quick lunch!
Course Main Course
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
1cupmong beansdry or 2 cups of sprouts
1small or medium sized onionfinely chopped
Celtic sea salt to taste
1medium size tomatofinely chopped
Wash the dry mong beans and soak in enough water overnight or for a minimum of 8 hours. Drain the water, place the beans in a colander and rinse well under running water. Cover and keep in a warm dry place. In the morning you will see the sprouts starting. Again, wash the mung beans, drain the water, cover and keep. Repeat this step for 1-2 days until you see nice sprouts. Cover and keep in refrigerator and use with 1-2 days.
Rinse the sprouts well with water.
Heat oil in a large pot.
Add the onion and a pinch of salt. Saute until the onions start to turn golden-brown.
Add the tomatoes, turmeric, garam masala and cumin powder and cook until the tomato starts to break down but isn't quite mushy.
Add the sprouted mung beans and mix well. Cover and let the beans cook over medium-low heat for about 15 minutes. Stir every once in a while and, if needed, add a couple of tablespoons of water to prevent sticking. You can let the beans cook longer if you want them to be softer. Personally we prefer ours a little al dente with some crunch to them.
Add salt to taste and the lemon juice. Mix in the fresh cilantro leaves.