Soak whole mung beans for about 8 hours in cold water, once they get plump, drain off the water and cover with a wet paper towel and keep for a couple of days. The ones in the picture took 4 days to sprout that long. I kept rinsing them with fresh water everyday.
1 cup dry mung beans soaked and sprouted
2 tbsps oil
1 tsp mustard seeds
1 tsp cumin seeds
2 red chillies
1/2 tsp hing
1/2 onion minced fine
1 tsp ginger paste
1 tsp garlic paste
1 tsp green chillies paste
1/2 tsp chilli powder
1/2 tsp turmeric powder
1 tsp sambar powder
1/2 tsp garam masala powder
1 tsp tamarind paste
Heat oil add mustard seeds, cumin seeds, red chillies, and hing, once they splutter,
add onion and saute till golden brown.
Add the ginger paste, garlic and green chillies paste.
Stir for a minute add the spices, chilli powder, turmeric powder, sambar powder and garam masala powder.
Add about 2 cups of water and the mung beans.
Once it comes to a boil, lower the heat, cover and cook till the beans are tender and the gravy has reduced.
Add tamarind paste and salt, Cook for a few minutes.
Remove from heat, garnish with cilantro leaves.
Serve with rice, rotis or any bread.
This recipe is an entry to two events one is to Suganya @ Tasty Palettes who is hosting the Sixth Helping of My Legume Love Affair - Hot & Spicy ,created by Susan of Well Seasoned Cook, and the other event is JFI Sprouts hosted by http://www.ammaluskitchen.infovegan/.