Sprouted Mung Beans
For years the rave has been that sprouted grains and beans are good for you. I have done a lot of personal experiments on this and can agree that they do make you feel a lot better versus eating non-sprouted beans. Since I don’t really have the time to sprout beans often, I do large batches and freeze into two portion bags. Customize it, if you have three people in the house then freeze in three portion sizes. That way its easy to cook with.
Personal note: I was so excited when I saw Organic Mung being sold at Costco. Literally made my heart happy (no pun intended). I trust Costco and know that their product goods + organic source must be a reputable one. So clearly, I stocked up! (HAPPY DANCE)
You can make this in an Instant Pot (IP), but cook it for 3 minutes and open immediately. I used a traditional pressure cooker (yes, I still have a few and I do use them!).
Add oil to a pan and then mustard seeds. Let the mustard seeds pop before adding hing and then put sprouted mung beans in the pot. Add some water, salt, green chili (optional), and garlic paste. Cover and let it cook for 2 whistles (yup, I went there folks!). Cool your pressure cooker after a few minutes under cold water and open immediately. Again, if you are not comfortable using a traditional Indian Pressure cooker then please feel free to use an Instant Pot.
You can personalize this version of sprouted mung beans by adding more or less water depending on the consistency you want. If you want a soup like consistency then add more water and vice versa.
I am a firm believer in using fresh grated turmeric versus the powder. I was reading too much about additives in turmeric powder that I switched to using fresh. It has made such a big difference in the flavor of my dishes that I do not see myself turning back, ever.
You do not have to add green chilis to this dish, but honestly it will give the dish so much flavor. I add it and also add chopped green chilis to my dish.
Top off your individual bowl with oil, lemon, chopped onions, and green chilis. DELICIOUSLY GOOD! <3
- 4 cups sprouted mung beans
- 1 tbsp fresh grated garlic
- fresh grated green chili
- salt
- oil
- pinch hing
- 1/2 tsp mustard seeds
- water
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Heat oil in a pressure cooker and add mustard seeds. Once they pop add the hing and sprouted mung beans.
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Add water, garlic, green chili, and salt. The amount of water you add depends on the consistency you choose. I added 2 cups of water.
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Close the lid once the pot heats up and ingredients are boiling. Allow two whistles to blow and turn off the heat. Let the pressure cooker cool down for 2-3 minutes then run it under cool water and open immediately.
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Stir gently. Top with oil, lemon, finely chopped onions, and finely chopped chili peppers.
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Heat oil in a pressure cooker and add mustard seeds. Once they pop add the hing and sprouted mung beans.
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Add water, garlic, green chili, and salt. The amount of water you add depends on the consistency you choose. I recommend at least 2 cups for this recipe in the IP.
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Close the lid and set to manual 3 minutes, high pressure, and vent closed. Open immediately by releasing the pressure. I usually place a towel over the vent so the steam doesn't give me a facial (just saying).
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Stir gently. Top with oil, lemon, finely chopped onions, and finely chopped chili peppers.
