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Curried Moong Sprouts Recipe

Shredded Carrots are optional but add eye-appeal and slight sweetness. The dish should not be over-cooked

Ingredients

1. Peanut oil: 2 Tablespoon

2. Medium size Shallots, Finely chopped: 6
3. Garlic, minced: 4 cloves
4. Ginger, finely chopped: 1"x1"

5. Curry Powder Standard Onset Punjabi: 1 Tablespoon

Substitution: Cumin powder: 1¼ teaspoon, Coriander powder: 1 teaspoon, Turmeric powder: ¼ teaspoon, Fenugreek powder: ¼ teaspoon. Dried Ginger powder: ¼ teaspoon

6. Salt: ¼ teaspoon
7. Ground Cayenne pepper: ½ teaspoon

8. Water: ½ Cup

9. Juice of half Lime

10. Mung Bean Sprouts: 3 Cups

11. Shredded Carrots: One cup (Optional)

Method

1. Heat oil in a sauce pan. Choose a sauce pan with tight fitting lid

2. Add Shallots, Garlic, and Ginger. Fry till shallots are translucent and edges start to turn brown

3. Add Curry powder, Salt, and Cayenne. Fry one minute

4. Add water and Lime Juice. Bring it to a boil

5. Add Bean sprouts and Carrots. Stir to coat with spices and water. Close the lid. Turn down heat simmer on medium heat covered for about 10 minutes.

6. Remove lid. Check if the carrots and sprouts are cooked to your liking. If needed cook more. Adjust spices

7. This is a dry curry. Turn up heat. Fry stirring continuously till all the moisture has evaporated. You should have spice coated cooked sprouts and carrots

Sprouting 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.

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