Indulge in the vibrant flavors of Beet Carrot Tomato Soup—a heart-healthy delight perfect for February’s focus on cardiovascular wellness. Discover how this nourishing elixir, rich in antioxidants, nurtures both body and soul. Explore the warmth and wholesomeness of this soup for a comforting journey toward well-being.
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This Vegan Thai Red Curry will make you think you’ve brought the restaurant home. Delicious, versatile, and finger licking good, every bite will have you wanting more.
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Make the best coffee smoothie with instant coffee! This delicious smoothie is a simple recipe with just four ingredients that makes the perfect morning boost or post workout snack.
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Growing up, my Mom would make these sprouted moong beans for dinner often. I remember my brother and I were not big fans and would hate eating them. Now that I’m an adult, maybe a switch has flipped? I don’t know but I definitely love this recipe and could easily eat this dish 2-3 times a week. Thanks Mom!
WHAT ARE SPROUTED MOONG BEANS?
Sprouted moong beans are basically moong beans that have been soaked in water then left in a warm place to germinate. They are very popular in Indian and Pakistani cooking though many people across the globe are starting to embrace this food more and more.
Some of the more popular ways to eat sprouted moong beans is to add them in to salads and sandwiches, however, some of the more traditional ways to make them is to make a curry, a sabzi, and even dosas out of these delicious babies.
WHY SHOULD I EAT SPROUTED MOONG BEANS?
Because they are a powerhouse of nutrients. These legumes are one of the best sources of plant based protein providing ~14gm in 1 cup cooked. Take a look at some of these other benefits:
WHERE CAN I GET SPROUTED MOONG BEANS?
Moong Beans are easy to sprout at home (I love this method provided by Piping Pot Curry) or you can find them at your local Indian or Asian grocery store.
So now that you know what I know about these delicious and nutritious legumes, let me tell you how to make them. This particular recipe is my mom’s (I’ve not made a single change to it because it’s so perfect the way it is!) and I love the simplicity of it as it carries a depth of flavor too.
There are two methods of making this dish. One is in the instant pot and the other over the stove. I’ve given both versions in the recipe card below so feel free to try both to see which you prefer!
From my kitchen to yours, I hope you enjoy these Sprouted Moong Beans as much as we do!
Here are the tools I used to make this recipe:
We’ve been doing some heavy eating lately so I decided to play around with some easy, simple salads. I didn’t get past this one to try any others this week. This Spinach Watermelon Salad is so good, I just want to eat it all the time! The Basil Vinaigrette adds the perfect zing and hint of spice to bring it together perfectly.
I love to cut up the watermelon and keep in the fridge so that it is nice and cold. The cold sweet watermelon, crunchy spinach and onions, the salty feta…. yep, I want some now!
This salad took less than 10 minutes to make (including the vinaigrette). You absolutely have to try it out. It’s amazing!
From my kitchen to yours, I hope you eat this over and over again as much as I do!
