Haricot Mungo germé – Sprouted Mung Bean – Ayurveda

Haricot Mungo germé – Sprouted Mung Bean – Ayurveda


Hello, happy to be with ou again for this new video of Sattva Ayurveda’s Kitchen. Today we will be cooking sprouted mung beans Of course you can eat it raw after 2-3 days of sprouting, you will benefit from its nutritional properties. In this recipe we will learn how to slightly pan fry them with spices, let’s have a look to all the ingredients we will need. Some sprouted mung beans, this the result of one cup of dry beans after sprouting. We will also need half a glass of water, 2 tablespoons of oil, one teaspoon of coriander powder, a pinch of red chilli powder, half a teaspoon of turmeric powder, half a teaspoon of salt, one teaspoon of cumin seeds, and a pinch of asa foetida. Start heating the pan with oil, add the cumin seeds once it is hot and let them brown. Once they are brown, add the asa foetida pinch, and immediately after add the sprouted mung beans and let them fry for 20 seconds. Then add all the other spices, salt, turmeric powder, red chilli powder, coriander powder, and add half a glass of water. Reduce the heat to medium. Let it cook gently until all the water has evaporated, mung beans must be lightly cooked and remain crunchy. After about 10 minutes the sprouted beans are ready. As you can see all the water has evaporated, the mung beans are still crunchy, warm and lightly cooked. Time to taste it now ! Well, this recipe is finished now, we are going to taste these sprouted mung beans. You will benefit from all the nutritional properties of sprouted mung beans in addition to the spices contributions, coriander powder, cumin, turmeric which will help digestion. Don’t forget to leave comments in the comments section of the video and let us know if you like the recipe and if you tried it at home. I’ll see you again soon for another video of Sattva Ayurveda’s Kitchen.

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