This recipe comes from my friend Abhijit in Delhi so I am sure it has a proper Indian name, but we call it Mung Bean Breakfast. Sprouted mung beans burst with vitality - just the thing to get your day off to a good start. You'll need to start the beans sprouting a few days before breakfast, so plan ahead.
Mung Bean Breakfast
serves 3-4
150g mung beans
1 onion
1/4 lemon
1/2 tsp salt
dash chili powder
dash cayenne pepper
drizzle sesame oil
oil for frying
Slice the onion into thin strips. Fry in a bit of oil until just soft. Toss in the mung beans and cook for a few minutes. Season with salt, chili, cayenne, lemon. Finish with a tiny bit of sesame oil.
How to sprout mung beans
Rinse the dust off of the beans. Soak them in water for four hours or overnight. Drain the beans, wrap them in a damp towel and set them in a dark place. Twice a day, rinse the beans and redampen the towel. The beans will sprout in a day and continue to grow. For this recipe, I like to use them at about 3 days when the roots are just 2 or 3 centimeters long.
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