Nutrition 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
- 1 teaspoon mustard seeds
- 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
- Bring large pan to medium heat and add:
- 1½ teaspoon canola oil
- 1 teaspoon mustard seeds
- Cover with lid until mustard seeds begin to pop.
- 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
- Stir and bring to a boil for 5 minutes
- 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
- 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.
Makes
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