Sprouts – the beginning of a new life, one can only witness in wonder their tremendous energy and wish some of it will pass into our inner being when eating it. If you try it you might feel it, I gratefully do.
As satisfying to eat as it is easy to sprout, this is a simple, light dish that makes me happy to sprout, cook and share with you.
Healthy Sprouted Moong (Mung) Dal – Made Even Healthier
Sprouting – 2 days
- 250 – 500 gr. moong beans
- 1 lime (lemon) juice
Soak the moong beans overnight. Cover them with look-warm water and the juice from 1 lime or 1 tablespoon of lemon juice (the juice and the look-warm water will speed up the sprouting process).
In the morning change the water and add lemon and look-warm water again.
After 24 hours drain the water and keep the beans covered in a pot/jar. Every 8 hours rinse the beans and when they are fairly sprouted, after 48h or 50h from the beginning, rinse them again and keep them in the fridge until you can cook them. They preserve well for about 3 days.
The green skin of the bean is mainly cellulosic and not digestible. It will increase the amount of fibers in the gut quite substantially. If you already eat a plant based diet might not be that helpful, It will also interfere with the absorption of some other nutrients.
Although it is a time consuming process I try to remove as much as I can of it. To make it easier I deep the beans in water and try to fish out the floating green covers.
The white sprouts can be eaten just like this, raw, as a snack – it is sweet and refreshing. Don’t eat too much though, especially if you are a first timer, let your body adjust to it, 2 – 3 table spoons at once should be enough. It can be a great toping for green salads, too.
Cooking – 30 min
My favorite way of cooking – Indian style – with a personal touch.
Medicine food – this is what “good pills” look like; effective without undesired effects.
- 3 cloves garlic – grated
- 1 tea spoon grated Ginger
- 1 tea spoon cumin seeds
- 1 tea spoon turmeric
- 1 lime – juice
- 1 green chili
- 1 red chili
- 1 tomato
- 1 table spoon of tomato paste
- 1 table spoon of ghee
You can carefully roast the spices in a corner of a fry pan in 1 tablespoons of ghee/butter. Quickly add the ready made, fine chopped onion and grated garlic and simmer together with the cover on, switching on the smallest flame until the onion is soft.
Organic ghee – 2 tea spoons
Have the spices readily prepared
Mix them and don’t wait too long; better not roasted too much than burned.
Quickly add the chopped onion. Cover it and simmer.
The most simple and safest way is to boil everything together from the beginning with a table spoon of oil. The tomato and tomato sauce should be added in the end, when the dal is cooked and soften. Served toped with extra fat, certified extra virgin olive or butter with plenty of coriander/parsley.
This is a simple, nutritious, delicious dish that will make you fly throughout the day.
I happily choose this kind of dish over any meat dish; it feels happy and lively from the beginning to end.