Recipe developed by Aarti Batavia MS, RDN, CLT, CFSP, IFMCP.
PREP TIME: 15 MINUTES TOTAL TIME: 25 minutes SERVINGS: 2
Mung beans (green gram seeds) are commonly used in Southeast Asian cooking- India, Thailand, China, Burma, Japan and Korea. It is an excellent source of protein and is almost free from flatulence-causing factors. Because of this, mung beans are preferred for feeding babies and those convalescing. The seeds contain a higher proportion of lysine than any other legume seeds. The seeds are processed and consumed as cooked whole beans or splits (dals), sprouts, immature seeds, and flour and are used in various recipes.
You could sprout moong beans and use it in salads, stir fry them with vegetables or cook them as a vegetable or daal adding mustard seeds, tomatoes, turmeric and other spices with a dash of lemon. You can serve it with rice, chapattis or any millet tortilla. Mung bean vegetable soup can be consumed as a meal by itself.
1 cup sprouted moong beans
1 small diced carrot
1 small diced cucumber
½ cup diced apple
½ cup halved grapes
½ cup blueberries
1 Tbsp. pumpkin seeds
¼ tsp black pepper powder
¼ tsp cumin powder
¼ tsp salt
2 Tbsp. lime juice
1 Tbsp. finely chopped cilantro (optional)
1. In a bowl add sprouted moong beans, diced carrots, cucumbers, apples and blueberries.
2. Add pumpkin seeds, black pepper powder, cumin powder, salt and add freshly squeezed lime juice.
3. Mix all the ingredients and garnish with cilantro.
4. Serve in a bowl and savor the flavor!
a. Add tomatoes and avocado.
b. Instead of fruits, add onions, tomatoes, olives
c. Add a variety of beans either sprouted or cooked or from a can ( rinse canned beans )
d. Add ¼ tsp chili powder if you enjoy spicy foods