Sprouted Mung Beans

  • 1 cup mung beans
  • 1/4 cup black-eye beans
  • 1/4 cup fresh pomegranate arils
  • 1 tsp. coriander leaves finely chopped (from Indian grocery store)
  • 1/2 tsp. cumin seeds
  • 1/2 tsp. garam masala
  • 1/4 tsp. turmeric powder
  • 1/4 cup chopped green and/or holland peppers
  • 1/4 cup chopped tomato
  • 2 tsp Pure Indian Foods Grass-fed Ghee
  • 1/4 tsp. black salt (from Indian grocery store or online. Read about it at http://en.wikipedia.org/wiki/Black_salt)
  • salt, pepper to taste
  • 1 tsp. lime or lemon juice
Method: Sprout the moong and black-eye beans. Put the beans in a pan and add water till sprouts are covered. Add salt and turmeric. Cook on low heat for 5-6 minutes (or until the sprouts are slightly tender). Strain the extra water and then add ghee.

Roast Cumin Seeds: Put the cumin seeds on a piece of aluminum foil and put it in the toaster for 2-3 minutes at 250 F until they start to turn golden brown. Take them out and crush them in a coffee grinder.

Add the chopped vegetables and pomegranate arils to the sprouts. Sprinkle all the spices and lemon/lime juice and mix gently. Sprinkle the coriander leaves.

Instead of the chopped vegetables, you can mix chopped fruits like banana, orange, grapes, mangoes, apple, pear, pomegranate, cooked/roasted sweet potato. Rest of the ingredients and the method remains the same. You can try adding any other fruit or vegetable that you like.

Serve as an appetizer or a snack.

Serves 4.