Friday, October 9, 2009

Sprouted Mung Bean with Tarka

I just loooove me some sprouted mung beans. See here to watch a video on how to sprout your own mung beans at home. The link leads to the wonderful website Show Me the Curry, which I highly recommend perusing.
Now, once you have sprouted your mung beans, you must know what to do with them. Here is a lovely South Indian-ish recipe.
3 cups sprouted mung beans
Boil water (about 5 cups) on the stove. Add the raw sprouted mung beans. Allow the water to return to a boil, and boil for about 10 minutes. The skins will separate from the mung beans and float to the top of the boil. Skim them off, taking care not to discard any lentils. Get as many as you can, but if there are some left, no worries. More healthy fiber for you. Strain and set aside.

3 tbs oil
1 tsp crushed minced ginger
1 tsp cumin seeds
1 tsp black mustard seeds
1/4 tsp asofetida
1 fresh green chile finely chopped
4 fresh green chiles slit open
4 whole dried red chiles emptied of seeds and cut into wedges
6 fresh curry leaves
pinch of haldi
1 tsp cumin powder
1tsp red chile powder
1/4 cup water on hand
boiled strained mung beans (see above)
+/- 1 tsp salt or to taste
1 tsp or so lemon juice
2 tbs chopped cilantro

Heat oil. Fry slit green chiles in oil till they color a little and their outer membranes peel away from their skin a bit. Remove from oil and set aside on a kitchen paper towel. Returning to the hot oil, add in cumin seeds and allow to color. Add in mustard seeds and red chile wedges and when the mustard seeds pop, toss in asofetida. Quickly add in the curry leaves and ginger. Stir till ginger colors.  Pour in  1/4 cup water if you need to prevent any burning. Add in the red chile powder, haldi, and cumin powder. Stir for a moment, then add in the boiled sprouted mung beans. Toss well in oil, then add in the salt. Stir for a few minutes on high heat to infuse the mung beans with the seasoned oil. Lower heat and allow it to cook covered for 5 minutes. Turn off the heat and stir in the lemon juice, then chopped cilantro.

Serve with chapattis and fried slit green chiles on the side.


RuhguZar said...

I love that website too'show me the curry' because of their simplicity, quick and easy cooking with not alot of talking haha

luckyfatima said...

yep those two ladies are great. i love their recipes, too.