I call moong sprouts as ’emeralds’. They are versatile and packed with nutrients.
Sprouting beans is one of the most simplest processes. It increases the digestibility of the beans and improves the nutrient profile of them.
You do not need fancy utensils to sprout beans. A container with lid, water, and warmer temperature will do all the magic.
Sprouting time is different for beans. Easiest to sprout are moong beans. They are my favorite. Mom used to give us one cup sprouted moong beans with lemon juice, salt and pepper as a study time snack. She is my personal nutritionist 🙂
There are regions in world where salad leaves are not available and not even known. Sprouting beans when mixed with herbs, vegetables and lemon juice creates a flavorful mix. Beans when sprouted makes its protein more digestible. Always remember to discard the soaking water before cooking. This practice reduces the abdominal discomfort and negative culinary image attributed to the beans.
This salad has no added oil, sugar or any dressings.
Here is my to-go recipe with moong sprouts. Serves 2.
- Moong Sprouts- 1.5 cups
- Tomato, chopped- 1
- Cilantro- 1/4 cup
- Avocado- 1 medium
- Lemon Juice- 1 Tbsp
- Salt – as per health
- Black Pepper, powder or crushed as per taste
Video Link- Moong Sprout Salad
- Rinse sprouted moong with water. You can also steam or boil it with minimal water. Drain afterwards.
- In a bowl add all the above ingredients. Mix well.
- Enjoy this as a salad or a one pot meal.
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