susieb33
Full Member
I had sprouted some mung beans but cant face eating them in a salad again.. so was stuck for some ideas. I will try this out later and let you know if its ok. I dont have as much as 2.5 lbs of sprouts so will adjust the seasonins.
Mung Bean Sprout Curry
Sprouted Mung Beans – 2 1/2 lbs.
Onion – 1 large
Tomatoes – 3
Garlic paste – 2 tbsp
Ginger paste – 2 tbsp
Cumin – 1/2 tsp
Turmeric – 3/4 tbsp
Chili powder – 1/2 tbsp
Cumin powder – 1 tbsp
Coriander powder – 1 tbsp
Lemon juice – 1-3 tbsp
Cilantro for garnish
Oil – 2 tbsp
Salt – 1 1/2 tbsp
Frylight fry the onions with tomatoes, add ginger, turmeric, chilli powder, cumin and coriander powder. saute
Add bean sprouts and 6 cups water. cook for 15 mins until tender not mushy
Add lemon juice to taste and fresh coriander
Mung Bean Sprout Curry
Sprouted Mung Beans – 2 1/2 lbs.
Onion – 1 large
Tomatoes – 3
Garlic paste – 2 tbsp
Ginger paste – 2 tbsp
Cumin – 1/2 tsp
Turmeric – 3/4 tbsp
Chili powder – 1/2 tbsp
Cumin powder – 1 tbsp
Coriander powder – 1 tbsp
Lemon juice – 1-3 tbsp
Cilantro for garnish
Oil – 2 tbsp
Salt – 1 1/2 tbsp
Frylight fry the onions with tomatoes, add ginger, turmeric, chilli powder, cumin and coriander powder. saute
Add bean sprouts and 6 cups water. cook for 15 mins until tender not mushy
Add lemon juice to taste and fresh coriander
