Sprouted Mung Beans
  • 1cup moong/mung beans
  • 1/4cup black eyed beans
  • 1/4 cup pomegranate arilsfresh
  • 1tsp cilantrofinely chopped
  • 1/2tsp cuminwhole
  • 1/2 tsp garam masala
  • 1/4 tsp turmericground
  • 1/4cup green peppers(optionally try Holland peppers) chopped
  • 1/4cup tomatochopped
  • 2tsp Ghee
  • 1/4 tsp black salt (kala namak)
  • Himalayan pink saltto taste
  • 1tsp lime or lemon juice
  1. Sprout the moong and black-eyed beans. Once sprouted, 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.
  2. 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 degrees F. until they start to turn golden brown. Take them out and crush them in a coffee grinder.
  3. Add the chopped vegetables and pomegranate arils to the sprouts. Sprinkle with all the spices and lemon/lime juice and mix gently. Sprinkle with the coriander leaves.
  4. Variation: Instead of the chopped vegetables, you can mix chopped fruits like banana, orange, grapes, mangoes, apple, pear and pomegranate or cooked/roasted sweet potato. The rest of the ingredients and the method remains the same. You can try adding any other fruit or vegetable that you like.
  5. Serve as an appetizer or a snack.