Recipes

SAJAY'S SPROUTED MUNG BEAN SALAD (MOONG USAL)

Serves: 8

Cook time: 30 minutes

Dairy Free, Vegan

INGREDIENTS:
1 cup sprouted Mung beans

1 teaspoon vegetable oil

1 medium onion, thinly sliced

1 tomato, finely diced

2 green chillies, slit through the middle

2 cloves of garlic, minced

2 teaspoon coriander powder

1 teaspoon cumin powder

¼ teaspoon turmeric powder, or finely grated fresh turmeric

2 teaspoons garam masala (use goda masala if you have this)

Juice of ½ lemon

1 teaspoon sugar (optional)

¼ cup finely chopped coriander leaves

Salt to taste

* Garam Masala is a store bought spice mix which commonly includes; Black/white peppercorns, Cloves, Cinnamon/cassia bark, Nutmeg & Mace, Black & Green Cardamom pods, Bay leaf, & Caraway.


DIRECTIONS:
Heat the oil in a large wok or saucepan
 

Add the onions & a pinch of salt.
 

Saute until the onions start to turn golden-brown.
 

Add the garlic & green chillies & saute for a few seconds.
 

Add the tomatoes, tumeric, coriander & cumin powders & cook until the tomato starts to break down but isn't quite mushy.
 

Add the sprouted mung beans & mix well.

 

Cover & let the beans cook over medium-low heat for about 15 minutes.
 

Stir every once in a while &, if needed, add a couple of tablespoons of water to prevent sticking.
 

You can let the mung beans cook longer if you want them to be softer 15 minutes cooking time will make them al dente with some crunch to them.
 

Add salt to taste, sugar & the lemon juice.
 

Mix in the coriander leaves.
 

Serve hot.



 

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