The Famous Mung Bean
About this Recipe
On asking Ba for a story to go with this blog post, I was met with blank stares and comments like “when I was young all I did was eat not cook!” No help there Ba! Being the youngest sibling of 8 my mom never had to cook, and so when we were growing up that was her moment to shine in the kitchen. No one telling her what to do and no one telling her how to do! One has to giggle at the irony there. With 5 older sisters and a (corded!) phone the how was hardly an issue. But she also had room to play and create her own style, along with the rules of her sisters. This is what I attribute to her incredible skills in the kitchen. So even though we are given recipes, always be sure to add something of your own to a meal. So change it up and let us know how it came out!
When a lentil has sprouted it becomes even healthier because of its antioxidant properties as well as being a protein. So if you are a lover of the mung bean and have some time and patience on hand this is something you are going to want to try! In most gujarati homes the mung bean aka murg is a monday night special, after a weekend of indulging it was practice to either fast or eat better than normal on Monday. Ba would always fast, I still have it ingrained in me to not indulge on a Monday and yes we tend to cook murg as well. In a later post I will go into detail the different ways to cook the mung bean but here we have an unusual 3 day mung bean meal. It is the most delicious of the lot and dry so its great to add into a tortilla and make a wrap for the next day’s lunch.
Sprouted Mung Bean
- 1 cup mung beans
- 1/4 tsp mustard seeds (rai)
- 1/4 tsp fenugreek seeds (methi)
- 1/4 tsp asafoetida (hing)
- 1/2 red onion chopped
- 1/2 tsp crushed garlic
- 1/2 tsp crushed ginger
- 1/2 tsp green chillies or to your taste
- sea or himalayan salt for taste
- 1/4 tsp tumeric
Soak mung beans in water overnight.
Drain and place in covered container for 2 days, shaking it (without touching the actual bean) after day 1.
Once satisfied with the amount of sprouting lightly rinse.
In a pot on medium heat add oil, mustard seeds, fenugreek seeds, asafoetida and chopped onions. Braise until onions are glazed.
Add in sprouted mung beans.
Let cook for about 20 mins
Serve hot with fresh rotli or rice and daar