Mung bean curry
Mung bean curry
Call it a warm, wholesome, spicy hug in a bowl. This protein filled curry works well, just by itself or with some brown rice.
Once you have your sprouted mung beans, this recipe is easy to put together on a cold night.
Mung beans are a rich source of protein, fiber, folate and iron.
This recipe is vegan, vegetarian and also detox friendly.
What you will need:
- 2 cups Sprouted mung beans (check out this recipe on how to sprout mung beans)
- 1 tablespoon oil
- A pinch of asafetida
- ½ teaspoon cumin seeds
- 1/2 teaspoon turmeric
- 1 teaspoon cayenne powder
- 1 teaspoon coriander powder
- ½ teaspoon mango powder
- 1 cup water
- Cilantro for garnish
- Salt to taste
Directions:
- In a pan, add the oil and let it heat up
- Add the cumin seeds and the asafetida
- After the cumin seeds start crackling add in the sprouted mung beans
- Sauté and heat for about 1 minute
- Add water and all the spices (except mango powder)
- Cover the pan with the lid and let it boil for 2 -3 minutes
- If you would like a watery consistency you can add some more water – make sure to adjust the spices accordingly
- Turn off the stove. Add in the mango powder and stir
- Garnish with cilantro
Let me know in the comments if you try it or tag me on instagram!
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