Mung Sprouts
About Mung Sprouts
Mung beans produce an edible sprouts that's crisp and nutty tasting. These sprouts are substantial enough to stand up to stir frying but they are often used in raw salad and on sandwiches.
Mung beans sprouts can carry bacteria so raw sprouts should be avoided by children, pregnant women, the elderly and any one with a weekend immune system. You will loose of the nutrients but you will kill any potential bacteria by cooking the sprouts.
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Recipe Time & More
Ingredients
- 250 gm Sprouts (mung)
- 1/2 cup Onion (chopped)
- 1/2 cup Tomato (chopped)
- 1 tbsp Ginger (chopped)
- 1/2 cup Green Chillies (chopped big)
- 1 tbsp Olive Oil
- 1 tsp Black Pepper (crushed)
- 1/2 tsp Black Salt
- 1/2 tsp Salt (regular, or as per taste)
- 1 tsp Lemon Juice
- leaves Coriander (chopped)
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Instructions
- Wash and soak the mung dal over night or 6 hours. Then strain the water and cover with a piece of cotton cloth. After 10- 12 hours start producing sprouts 1/2 inch long. Boil with 2 Whistler.
- Take a frying pan, preheat add oil, chopped onion, chopped ginger. Saute until the onion translucent. Then add the sprouts and chopped big green chilli. Again saute for a few minutes.
- Add chopped tomato, black salt, lemon juice, season with salt and pepper. Garnish with coriander leaves.
Recipe Notes
At the time of boiling you should take care. It will soft but not over cook.
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This looks perfect! Thanks for posting.
Absolutely scrumptious! Thanks for the recipe.
Very simple and healthy recipe.
This looks so appetizing! Thank you.