Sprouted Mung---Indian Style
As you read this, I
will already be in India...but I thought as the holiday season approaches and our diets get a little wacky, that I would share one of my favorite dishes that always seems hit the spot the for me when I want something fresh and full of prana...Sprouted Mung Beans---Indian Style!
And now, after doing a little research on the benefits of sprouts, I see why I love them so much:
It is said that sprouts ‘represent the miracle of birth’. They are in the true sense, super foods. They are alkaline, whole, pure, and natural foods. Sprouts are the cheapest and most convenient source of complete nourishment. They are food for long-term health and wellness. If consumed judiciously and chosen over other foods, they can prevent diseases and lifestyle-related ailments. Sprouting a seed enables it to produce an enormously enhanced bundle of nutrients.
A sprout is at the transitional stage between seed and plant. It is, to put it simply, a baby plant. These are essentially pre-digested foods as the seeds’ own enzymes do most of the work. The nutritional changes that occur during sprouting primarily happen because complex compounds get broken down into simpler forms. This, added to development of some essential nutrients, constituents, and breakdown of anti-nutrients, makes the whole phenomenon of sprouting possible. Metabolic activity in dormant seeds is initiated as soon as they are hydrated during soaking.You can read more at: Sprouts the Super Food – “Powerhouse of Nutrients”
And for those of your doing an international style Thanksgiving or Christmas, this could be a fun side-dish. I personally love it with rice and kadhi (an indian yogurt soup recipe)....I will try and post that one next.
I hope you all are well!
xo,Kajal
- 4 cups sprouted mung beans
- ½- 1 cup water
- 2 tablespoons oil
- 1/8 teaspoon hing
- 1/2 teaspoon turmeric
- 2 neem leaves
- 1 teaspoon ginger, finely grated
- 1/2- teaspoon jalapeño, finely grated
- 1 teaspoon salt, or to taste
- 1 tablespoon lemon juice
- 1/3 cup cilantro, washed and finely chopped
- Heat oil in saucepan on medium heat.
- Once heated, add hing and then add turmeric and sprouted mung beans.
- Add salt, ginger, jalapeno and water, mix and then cover and let cook for 15‐20 minutes.
- Once beans are cooked, add lemon juice and garnish with cilantro. * Cooking Tip: You want the beans to retain their shape; be careful to not overcook them.
