Sauteed Sprouted Mung Beans with Julienne ginger Root

Ginger marinating time: 30 minutes

Preparation time (after assembling ingredients): 5 minutes

Cooking time: 5 minutes

 

Ingredients

• Scraped fresh ginger root – 1 ½ -inch (4 cm) piece 

• Salt – 1 ¼ teaspoons (6 ml) 

• Fresh lemon juice – 3 table spoons (45 ml) 

• Yellow asafetida powder (hing) – ¼ teaspoon (1 ml) 

• Ground coriander – 1 table spoon (15 ml) 

• Cayenne pepper or paprika – ¼ teaspoon (1 ml) 

• Turmeric – ½ teaspoon (2 ml) 

• Ghee or vegetable oil – 3 table spoons (45 ml) 

• Cumin seeds – 1 ½ teaspoons (7 ml) 

• Black mustard seeds – 1 ½ teaspoons (7 ml) 

• Whole mung beans, sorted, washed and sprouted until the tails are ¼ inch (6 mm) long (page 23) (about 3 ½ cups/830 ml sprouted beans) – 1 ½ cups (305 g) 

• Water – 1-2 table spoons (15-30 ml) 

• Raw sugar or equivalent sweetener – 2 teaspoons (10 ml) 

• Minced fresh mint – 3 table spoons (45 ml) 

• Butter or ghee – 1 table spoon (15 ml) 

• Radish roses and celery curls for garnishing (optional) – 4 or 5 

 

Note: This amount applies only to yellow Cobra brand. Reduce any other asafetida by three-fourths.
 

Ingredients

1. Cut the ginger root into paper-thin slices, stack and cut again into paper-thin julienne strips. Place all of the strips in a small bowl, sprinkle with ¼ teaspoon (1 ml) of the salt and ½ teaspoon (2 ml) of lemon juice and set aside for 30 minutes.

2. Mix the asafetida powder, ground coriander, cayenne or paprika and turmeric in a small bowl. Heat the ghee or oil in a heavy 3-4 quart/liter casserole over moderate to moderately high heat. When it is hot, stir in the cumin seeds and black mustard seeds. Fry until the cumin seeds turn brown. Toss in the powdered spices, and 2 or 3 seconds later stir in the sprouts.

3. Add the 1-2 table spoons (15-30 ml) of water and cover. Cook for a few minutes if you want your sprouts crunchy, or up to 10 minutes if you want them tender-crisp. Then stir in the sweetener and the rest of the lemon juice and salt.

4. Pour onto a warmed platter or individual plates. Sprinkle with the marinated ginger strips, mint and a drizzle of melted butter or ghee and serve immediately. If you like, garnish each serving with a crisp radish rose and celery curl.
 

Serves
4 or 5
 

By Yamuna Devi Dasi