Tuesday, April 27, 2004
Recipe - Sprouted Mung Beans, in the style of my mother
These are so fabulous, I eat them all the time. No one else I know seems to eat sprouted mung beans, so I thought I'd post this recipe.
Ingredients:
1 - 1 1/2 cups dried mung beans
1-2 tbsp vegetable oil
a piece of ginger about half the size of your thumb, grated
2 cloves garlic, grated
2 chopped green chillies (the thin spicy ones, not jalapenos)
1 tsp mustard seed 3/4 tsp cumin seed
red chilli powder (the kind you find in indian grocery stores, I think it could be cayenne powder, that'd work anyways)
salt
Take between 1 to 1 1/2 cups mung beans, and soak them in lukewam water (you can use cold water if you must, just don't use hot water, or else you'll kill the sprouting mechanism) overnight. Drain water, wrap up in a clean cloth, and let sit for about 2 days, or until the sprouts are nice and long. My mom leaves them in the oven, but my roommate isn't cautious enough to check the oven before preheating, so I never leave anything there. Take 'em out of the cloth and put in a pressure cooker (what?! You all don't have pressure cookers? What the fuck is wrong with you? Use a regular pot that you can cover.) Put a little water(maybe about 1/3 of a cup? most of these measures are approximate) of water into the cooker/pot (more if you're using a pot) and add some salt and red pepper powder. In a seperate pan -the smaller the better, you're going to have to dump this into the beans, so if you've got one of those tiny little things, use that- pour about a tablespoon or two of oil, and get it hot. Dump the mustard seeds and in and wait till they've finished popping before you put the cumin seeds in. Let them brown and take care not to burn them. Turn the heat to way low, and put the peppers, ginger and garlic in. Let the garlic brown a bit, and dump all of that buisness into the cooker/pot, and stir it about. If you're using a pressure cooker, cook it for one whistle, and if you're using a regular pot, cook for, say 10-15 minutes, and taste, if the beans aren't tender, cook some more, making sure not to let the water get too low.
Eat them plain, they're too dry to eat with rice, but I tend to do it anyways.
Ingredients:
1 - 1 1/2 cups dried mung beans
1-2 tbsp vegetable oil
a piece of ginger about half the size of your thumb, grated
2 cloves garlic, grated
2 chopped green chillies (the thin spicy ones, not jalapenos)
1 tsp mustard seed 3/4 tsp cumin seed
red chilli powder (the kind you find in indian grocery stores, I think it could be cayenne powder, that'd work anyways)
salt
Take between 1 to 1 1/2 cups mung beans, and soak them in lukewam water (you can use cold water if you must, just don't use hot water, or else you'll kill the sprouting mechanism) overnight. Drain water, wrap up in a clean cloth, and let sit for about 2 days, or until the sprouts are nice and long. My mom leaves them in the oven, but my roommate isn't cautious enough to check the oven before preheating, so I never leave anything there. Take 'em out of the cloth and put in a pressure cooker (what?! You all don't have pressure cookers? What the fuck is wrong with you? Use a regular pot that you can cover.) Put a little water(maybe about 1/3 of a cup? most of these measures are approximate) of water into the cooker/pot (more if you're using a pot) and add some salt and red pepper powder. In a seperate pan -the smaller the better, you're going to have to dump this into the beans, so if you've got one of those tiny little things, use that- pour about a tablespoon or two of oil, and get it hot. Dump the mustard seeds and in and wait till they've finished popping before you put the cumin seeds in. Let them brown and take care not to burn them. Turn the heat to way low, and put the peppers, ginger and garlic in. Let the garlic brown a bit, and dump all of that buisness into the cooker/pot, and stir it about. If you're using a pressure cooker, cook it for one whistle, and if you're using a regular pot, cook for, say 10-15 minutes, and taste, if the beans aren't tender, cook some more, making sure not to let the water get too low.
Eat them plain, they're too dry to eat with rice, but I tend to do it anyways.
