Mung beans has all the essential nutrients required for a healthy food, the mung bean is mainly cultivated in East Asia, Southeast Asia and Indian Subcontinent. Mung beans are commonly used in cuisines across Asia. (Source of Information: Wikipedia)
Mung beans are an interesting foodstuff having a mild-sweet flavour; for the salad recipe of mung beans, I merged them with ingredients that provides a moreish flavour to the uniqueness of mung beans …
The Recipe of Moreish Mung Beans (Green Gram/Maash/Moong) Sprouts Salad:
Quantity of whole mung beans: 250 gm
Sprout the whole mung beans by soaking them for overnight in adequate quantity of water.
I opted to cook the mung beans sprout salad in an iron wok/kadai.
Saute finely sliced pieces of 5 small tomatoes, along with finely sliced pieces of a hyderbadi green chilli for mild-pungent flavour (these chillies are about palm length and slender, they have mild but distinctive pungent flavour) – you can also opt to use any other chilli pepper according to your preference of taste, in adequate quantity of warm sunflower oil (or any other mild-flavour vegetable oil) until the tomato pieces are melted; smidgen the mix with salt – according to preference of taste, blend the mix with sprouted mung beans and 3 cheese cubes; blend the mung beans sprout mixture with 1/4 to 1/2 tsp. of turmeric powder, a glass of buttermilk and a tad quantity of water (if required – optional); cook the sprout mung beans until tender.
Serving size: approx. 6
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