Attention Fitness freaks this one is for you , cannot number the benefits of Bean sprouts.
Though they say this sprouted mung beans can be consumed without cooking , I cook’em covered with little hot water sprinkled to it , for just 5 minutes , drain away any excess water if any (cook’em with very less water in low heat so that it doesn’t need straining)
Any sprout salad once or twice in a week will do good , but including these daily may increase Uric Acid level and since beans have lot of protein, Kidney will have to do more work , hence limit its intake if having any kidney related disorders.
Sprouting lentils gives its best nutrients , even if using the same for making any other lentil curry / dal curry too.
Watch Youtube – how to sprout Mung Beans.
Sprouted Mung Beans – 1/2 to 3/4 cup
Carrots – 2 medium grated
Green chili’s or Jalapeno Peppers – 1 (or more adjust with your preference)
Coconut – 2 Tb Sp grated (Optional)
Onion – 1 medium chopped
Cilantro/Coriander Leaves – 1/2 cup chopped
Mint Leaves – a few chopped (Optional)
Lime juice or else Apple cider Vinegar – 2 tsp
Salt to taste
* Rub little salt to the chopped onion , keep for a few minutes, wash under running water and drain.
(This helps to reduce that pungent flavor of raw onion)
* Add grated carrot , coconut (if using) , bean sprouts , chili’s and the leaves to the onion.
* Mix well to combine , sprinkle salt and Lime juice or vinegar to the salad and serve.
We have it with Chapathi/Indian bread and also with Rice as one among the side dishes (Like Thoran /Stir fry)
An excellent salad within no time if you have sprouts , may avoid sprouts and use only carrots if in a hurry as this can be made within no time.
Read about – How to sprout Mung Beans in this Blog