Savory Mung Sprouts
1 cup sprouted mung
1/2 red onion chopped
1/4 cup coriander leaves rough chopped
1T olive oil or coconut oil
1t lemon or lime juice
1/2t grated ginger
1/2t Himalayan pink salt
1/4t roasted cumin powder or cumin powder
1 red or green chilli chopped (optional)
1 shredded carrot (optional)
1/8 cup shredded coconut (optional)
In a bowl, mix all the ingredients and let it marinate for 10 minutes. Garnish with seasonal fruits, coriander leaves and avocado. I used jackfruit in the photo above as it was on our Bali Retreat.
How to Sprout Mung:
Soak 1 cup mug beans overnight. Rinse and drain well then leave in a colander covered with a light moist cloth. It will sprout a small white tail by evening in tropical places like Singapore but here in Chicago can take upto 2 days in the winter. Keep the cloth moist! Store sprouts in an airtight jar in the fridge. Will last for 1 week.
* Note: Mung doubles in size when sprouted. 1 cup mung will yield 2 cups of mung sprouts.