Delicious sprouted mung bean recipe with turmeric and other Indian spices. Comes together in a matter of minutes. Find details on how to sprout mung beans as well!
fresh grated green chili, I use 3 thai chili peppers
salt
oil (I use extra light olive oil)
Instructions
TRADITIONAL PRESSURE COOKER
Heat oil in a pressure cooker and add mustard seeds. Once they pop add the hing and sprouted mung beans.
Add water, garlic, green chili, and salt. The amount of water you add depends on the consistency you choose. I add 2 cups of water for 4 cups of sprouted beans.
Once the pot heats up and ingredients are boiling, close the lid. Allow two whistles to blow and turn off the heat. Let the pressure cooker cool down for 2-3 minutes then release its steam and open the pressure cooker.
Stir gently. Top with oil, lemon, finely chopped onions, and finely chopped chili peppers.
INSTANT POT INSTRUCTIONS
Heat oil in a pressure cooker and add mustard seeds. Once they pop add the hing and sprouted mung beans.
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 4 cups of sprouted mung beans.
Close the lid and set to manual 2 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.
Stir gently and enjoy!
I like to top the beans with oil, lemon juice, finely chopped onions, and finely chopped chili peppers.
HOW TO SPROUT MUNG BEANS
Wash and soak dried mung beans in a bowl for 10-24 hours in cold water.
Drain the water and rinse the beans.
Place the beans in a salad spinner or wrap in a soft kitchen towel. Place in a warm area for about 12-18 hours.
Remove the beans and wash them in hot water before consuming.