Dry Mung Bean Shaak

Screen Shot 2020-08-03 at 10.10.15 AMNutrition of Each Serving

Note: Makes 4 servings

  • 113 calories
  • 0g fat
  • 0mg cholesterol
  • 81mg sodium
  • 6mg potassium
  • 21g carbohydrate
    • 0g fiber
    • 0g sugar
  • 8g protein

Items Needed

Ingredients

  • 1 cup mung bean
  • 2 cups water
  • ¼ teaspoon turmeric
  • ¼ teaspoon kosher salt
  • ¼ teaspoon thai chili
  • 1 teaspoon garlic

Equipment

  • large bowl
  • large sauce pan with lid
  • spatula

Steps

Preparation

  • Sprout
    • 2 days before you are planning to cook place wash 1 cup of mung beans.
    • Once you have rinsed the mung beans put them in a large bowl with 4 cups of water and place them in a dry area to sprout.
    • After 24 hours of soaking, rinse the mung beans and discard any mung beans that are hard (keep all soft and/or sprouted mung beans).
    • wrap the remaining mung beans in a damp cheese cloth then place them in a bowl and cover the bowl and keep in a dry place for another 24 hours.
  • Mince
    • ¼ teaspoon thai chili
    • 1 teaspoon garlic
  • Measure
    • 2 cups water
    • ¼ teaspoon turmeric
    • ¼ teaspoon kosher salt

Cook

  1. Bring large pan to medium heat and add:
    • 1½ teaspoon canola oil
    • 1 teaspoon mustard seeds
  2. Cover with lid until mustard seeds begin to pop.
  3. Remove from heat confirm all mustard seeds are dark brown(almost black) then add:
    • sprouted mung beans
    • 2 cups water
    • ¼ teaspoon turmeric
    • ¼ teaspoon kosher salt
    • ¼ teaspoon thai chili
    • 1 teaspoon garlic
  4. Stir and bring to a boil for 5 minutes
  5. Cover the dish and lower the heat to a simmer. Let simmer for 15 minutes or until the mung beans have fully cooked and all water has cooked off.
    • Flavor Test: If you need more flavor below is the recommended incremental measurements. Once you add the ingredients let cook for 5 minutes and favor test again.
      • ¼ teaspoons garlic
      • pinch of thai chili
      • ¼ teaspoon kosher salt

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