Sprouted Mung Beans With Spinach Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Fresh spinach, trimmed and well-washed OR- frozen equivalent
5 tbsp: Vegetable oil,
1 tbsp: Whole black mustard seeds,
1 tbsp: Whole cumin seeds,
2 tsp: Coarsely grated fresh ginger,
10 medium: Garlic cloves, peeled and minced
1: Fresh hot green chili OR- more to taste, minced
2 cup: Whole mung beans, semi-sprouted
4 tbsp: Minced cilantro,
2 tsp: Salt,
2 tsp: Ground cumin seeds,
2 tsp: Ground coriander seeds,
1 tsp: Garam masala,
2 tbsp: Lemon juice OR- more to taste,
Directions:
Bring 3-1/2 cups water to a boil in a large pot. Cook spinach in
boiling water for 2 to 3 minutes, or until it is completely wilted.
Drain, then squeeze out as much liquid as possible. Mince spinach,
and set aside.
Heat oil in a wide, 3-1/2 to 4-quart pot over medium heat. Add black
mustard seeds and whole cumin seeds. As soon as the seeds begin to
pop, add ginger, garlic, and minced green chili. Stir and continue
cooking for another minute, or until garlic is lightly browned. Add
sprouted beans minced spinach, cilantro, salt and 1 cup of water.
Bring to a boil. Cover tightly and simmer for 10 minutes.
Uncover and stir in the ground cumin seeds, ground coriander seeds,
garam masala, and lemon juice. Cover and continue cooking gently for
5 more minutes.
Adapted from Madhur Jaffreys recipe in "World-of-the-East Vegetarian
Cooking" by Karen Mintzias
Source from luhu.jp
boiling water for 2 to 3 minutes, or until it is completely wilted.
Drain, then squeeze out as much liquid as possible. Mince spinach,
and set aside.
Heat oil in a wide, 3-1/2 to 4-quart pot over medium heat. Add black
mustard seeds and whole cumin seeds. As soon as the seeds begin to
pop, add ginger, garlic, and minced green chili. Stir and continue
cooking for another minute, or until garlic is lightly browned. Add
sprouted beans minced spinach, cilantro, salt and 1 cup of water.
Bring to a boil. Cover tightly and simmer for 10 minutes.
Uncover and stir in the ground cumin seeds, ground coriander seeds,
garam masala, and lemon juice. Cover and continue cooking gently for
5 more minutes.
Adapted from Madhur Jaffreys recipe in "World-of-the-East Vegetarian
Cooking" by Karen Mintzias
Source from luhu.jp