Sprouted Mung Beans Curry

 In asian market, long sprouted mung beans are readily available. The sprouted are at least 3 inches long. They are high in protein and amino acids. As one can imagine, because of same reasons, they have a bit of bitter taste. I have a simple recipe to combat that bitterness and make a tasty and healthy curry.

Ingredients:

1. Sprouted Mung Beans  - 3 Cups
2. Mustard Seeds - 1 TSP
3. Cumin Seeds - 1 TSP
4. Carom Seeds - 1 TSP
5. Sesame Seeds - 1 TSP
6. Curry Leave - 4/5 Leaves
7. Turmeric Powder - 1 TSP
8. Extra Virgin Olive Oil - 1 TSP
9. Salt - 1 TSP
10. Water - 3 Cups

Method:

1. Heat the pressure cooker on high settings. Once hot add extra virgin olive oil, followed by mustard seeds, cumin seeds, carom seeds and sesame seeds. Once those starts to splutter, add in curry leaves and turmeric powder.

2. Mix quickly. Add all sprouted mung beans and water. Give it good stir and close the lid. 

3. After 4 whistles, turn off the flame. Let the pressure cooker cool down by its own. Open the lid, add in salt and give it a taste. This curry is ready to eat with roti or rice. If you like the curry to be extra spicy add in red chili powder. In my experience, I found that carom seeds adds just right amount of spice and flavor.