A Delicious Mung Bean Recipe (Edit recipe)

This delicious sprouted mung bean recipe is vegan, gluten free and makes a filling addition to any meal.

10 minutes

5 minutes

Difficulty:

Easy

This is our estimate based on online research.
Calories:	649
Fat:	8 g
Carbohydrates:	109 g
Protein:	43 g
Cholesterol:	0 g
Sodium:	183 mg
Fiber:	32 g
Sugars:	11 g
Calculated per serving.

by itzraininggreen

View original recipe

Serves: 3

Ingredients

2 cups Mung Beans, (soaked overnight or sprouted)
1 cup Onion, finely chopped
1 cup Tomato, finely chopped
1 tsp Chaat Masala
1 tsp Garam Masala, (you can find this at an Indian grocery store)
2 Tbsp Almonds, or nut of choice (peanuts also go well)
1 pinch Salt
.5 Tbsp Lemon Juice
2 Tbsp Pomegranate, seeds
1-2 Mint Leaves, or coriander leaves
1-2 Tbsp Versatile Mint Coriander Chutney (click for recipe), (optional)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Rinse the mung beans (soaked or sprouted) in a big bowl.
Steam them for a few minutes until they are cooked. (This can be done in a instant pot on high pressure for 5 minutes and then quick release.)
Allow the mung beans to cool down and then transfer to a mixing bowl.
Add the rest of the ingredients and except mint and coriander.
Garnish with mint and coriander and serve immediately.

Notes

You can other cooked vegetables to the mix. Carrots, beets, boiled potatoes go especially well. Zhoug sauce is a spicy middle eastern condiment made with cilantro, garlic and spices. You can find them at Trader Joes. Mint coriander chutney is an Indian condiment made with cilantro and green chilies. I have linked the recipe to the post.