Sprouts are a rich source of vegetarian protein.
The nutritional content of beans and nuts increases manifold when sprouted. They are more easily digested than lentils and provide more fibre and vitamins.
Moong or mung bean sprouts can easily be made at home and incorporated into our diets.
Take the required amount of whole moong beans and wash them well in water.
Soak them in water overnight.
On the second morning, discard the remaining water.
Wrap the swollen moong beans with a damp tea towel and then place in a bowl with a lid sealed tightly.
Keep the container in a warm place.
Lightly spray the tea towel with water, if it dries after 12-24 hours.
By the third morning, sprouts begin to appear. The sprouts will grow longer if given more time. Harvest them when they are the desired length.
Incorporate as part of salads, curries etc.
1 cup moong bean sprouts
½ cup soaked and boiled chickpeas
½ cup peppers chopped
1 small onion chopped
1 small tomato chopped
fresh coriander/ cilantro leaves chopped
for dressing :
1 tbsp extra-virgin olive oil
1 tbsp lemon juice
salt and pepper to taste
Boil the mung bean sprouts in just enough water for 5 minutes in a pan. Strain out the water and let cool.
In a large bowl, mix together sprouts, chickpeas, peppers, onions and tomatoes. (For cold salad, chill in the refrigerator.)
Whisk together extra-virgin olive oil, lemon juice, salt and pepper. Set aside.
Add coriander and mix into the salad.
Add the dressing to the salad and toss well.
You may serve it chilled or at room-temperature.
This forms a perfect breakfast or an accompaniment to a lunch or dinner. Once you have the ingredients ready, it can be prepared in a jiffy.
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Apprentice Editor: Ashleigh Hitchcock / Editor: Catherine Monkman