- 1 cup brown mung beans - soak them overnight. Next day before leaving for work drain all the water and tie them in a kitchen towel and let them sit in a bowl tightly squeezed together for rest of the day. This is the easiest technique to get the beans to sprout
- 1 medium sized chopped onion
- 1 ½ tsp. mustard seeds
- 3-4 cloves of chopped or minced garlic
- 4-5 dry green curry leaves
- 2 tsp. oil for cooking
- 1 tsp. turmeric powder
- 1tsp. chilli powder
- Pinch of asafoetida or hing
- 2-3 (depending on size) Chopped red chillies – optional
- 1 tsp. lime juice
- ½ cup Chopped Coriander for flavouring & garnishing
- Salt to taste
- Water for cooking
- Spices:
- 1 ½ tsp. coriander powder
- 2 tsp. Usal Misal masala or substitute with regular Garam masala or all spice mix
- There are 2 ways cook the beans:
- Cook the beans in a pressure cooker if you use one and/or boil the beans in a large pot with sufficient water so they are cooked through
- Now follow the next steps
- Heat oil in a pan. When hot add the mustard seeds and asafoetida. Give it a quick stir
- Add the curry leaves. Turmeric & chilli powder. You may add the chopped red chillies at this stage if using them
- Add the chopped onions and mix well. Now add the chopped garlic.
- Cook till onions turn slightly brown or golden brown. Add some of the chopped coriander at this stage so it imparts the flavours. Squeeze a lime or add a tsp. of lime juice from the bottle.
- Add the remaining spices except the Usal Misal masala (Garam masala). Mix well.
- a. Add the raw sprouted beans to the onion mixture. Mix well.
- b. Add about a cup of water to help the beans cook
- c. Add salt to taste. Cover with a lid and let it simmer. Keep checking and stirring and adjust water if needed.
- If you have previously cooked (as in step 1) add them to the onion & spice mixture. Mix well. Add a few tbsps. of water mix everything well. Cover and let it cook for about 5-8mins on low heat.
- Check seasoning and garnish with coriander leaves
Comments