Contributor: Gayatri Devraj , Pennsylvania, USA
Region Style: India
1. Mung Bean Sprouts: 3 Cups
2. Red Bell pepper (red capsicum): 2 large capsicum
3. Onion Finely chopped: 1
4. Garlic: 2 cloves
5. Ginger: 1/2 piece
6. Cumin seeds: 1 tsp
7. Mustard seeds: 1 tsp
8. Red chili powder: 1 tsp or as per taste
9. Turmeric: 1/2 tsp
10. Dhania powder: 1 tsp
11. Amchur powder: 1/2 tsp
12. Hing (asafetida): Pinch
13. Oil: 3tsp or as per your taste
14. salt: Per taste
15. sugar: Pinch
16. cilantro leaves for garnishing: 1 strand
Step 1: Rinse and bring fresh water to boil. Add bean sprouts, cook for 15 minutes. Drain and put beans aside.
Step 2: Chop red bell pepper in small pieces
Step 3: Make paste of ginger garlic in blender.
Step 4: Heat a pan with oil ,add mustard, cumin seeds and pinch of hing .
Step 5: Add onions along with ginger garlic paste, fry till golden brown.
Step 6: Add red bell pepper and fry it for just minute. Keep pan covered and cook for 5 to 7 minutes on medium heat. Add turmeric, red chili powder, dhania powder, amchur powder, salt, sugar. Stir it well.
Step 7: Stir in Mung sprouts. Cook another 7 minutes.
Step 8: Remove it from pan serve it in bowl and garnish it with cilantro or mint leaves.
Note: You can use yellow pepper or green bell peppers. Red bell pepper have better flavor.
Sprouting Mung Beans
It will take about two days to sprout Mung beans.
Step 1: Soak 1 cup of Whole Mung beans in 4 cups of water overnight.
Step 2: Drain and rinse in water at room temperature. Cover the the pot containing beans with a cheese cloth. Remember! from now on you will not soak bean in water. Store beans in dark place for six to eight hours.
Step 3: Rinse beans in water at room temperature. You will notice the beans are about ready to sprout. Cover the the pot containing beans with a cheese cloth. Store beans in dark place for six hours. Repeat this process till the bean sprouts are to your liking.
One cup of dried whole Mung Beans will yield about 3 cups of sprouted beans.