Whole Moong beans are one of my favorite beans. Apart from being nutrtious they have a very mild taste thus it is very easy to create a variety of palatable dishes with them.
I like to buy dry beans and soak them overnight, the beans can be boiled at this point and used. However going one extra step and sprouting them increases their nutritional value and so of course I have to sprout them!!
The following recipe is a staple in my home.
For this recipe you will need:
1) 1 cup of dry moong (Soaked overnight - if you want to sprout them drain the moong, tie them in a wet cheese cloth and leave them in a colander for 10 -12 hours)
1/2 medium onion diced
2 medium plum tomatoes diced
1/2 capsicum diced (any colour or a mix)
1/2 carrot grated or diced
chopped cilantro
chopped green chillies (optional and according to taste)
lime according to taste
salt according to taste
1/4tsp Turmeric powder
1 tsp oil
1/2 tsp cumin seeds (optional)
Boil the sprouted moong in a covered pan with four tablespoons of water and a sprinkle of salt on high heat. Let them boil and soak up the water- please do not throw away the water as it is packed with nutrition!!
On medium heat, add oil to the pan. Once hot add cumin seeds if using them, add onions, stir till translucent then add capsicum, carrots and tomatoes stir fry for a minute till vegetables are tender but not mushy.
Add Moong beans, salt, turmeric, chillies and cilantro. Give a quick stir and remove from heat.
Squeeze the lime just before serving.
Served with wholgrain bread, it makes a wholesome meal at any time of the day:)
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