Mung beans (Vigna radiata) are small, green beans that belong to the legume family. This is a super healthy salad using germinated mung beans that is tasty as well as simple. It is light and delicious and can be eaten throughout the year. Making the salad does need a couple of days of preparation ahead of when you want it. Sprouted beans contain fewer calories and more free amino acids and six times more antioxidants like flavonoids and phenolic acid than unsprouted ones. Sprouts are incredibly versatile and can be also used in stir fries, soups, spring rolls or as a garnish @sarchakra
PREP TIME: sprouting plus 10 mins
COOK TIME: 0
- Mung beans 2 cups
- Red onion 1, small, finely chopped
- Roma tomatoes 2, seeded and chopped
- Carrots ½ cup, cut into strips
- Coriander leaf a handful, chopped
- Juice of ½ a lemon
- Sea salt
- Black pepper 2 tsp
- Green chilies 2-3, finely chopped
- In a large bowl mix all ingredients except lemon juice together.
- Squeeze lemon juice. Mix. Enjoy!
Making Mung Sprouts
- Rinse mung beans. Soak them in water overnight for 24 hours.
- Rinse mung beans with fresh water. Put a wet kitchen paper towel on a strainer. Spread out the rinsed mung beans on the wet kitchen towel.
- Cover with a cloth and keep the mung beans in a dark place. I kept mine in the oven because the weather is a bit cold these days. The weather is very unpredictable in Minnesota- just when we think summer is here to stay, the temperature falls. Remember though to NOT turn the oven on. Keep it for 2-3 days. Change the water every day.
- After a couple of days transfer sprouts to a bowl and store in the fridge. Keep sprinkling a little bit of water on it and it will keep sprouting.
Did you know the English word ‘mung’ came from the Hindi word मूंग (‘moong’) which in turn was derived from the Sanskrit word मुद्ग (‘mudga’).
Mung beans keep growing if you keep watering them. Change the water everyday. Raw mung beans triple in size when they germinate.