El Paso Twigs

Sprouted Mung Beans for Breakfast or a Snack

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Ingredients (for one breakfast serving or two small snacks)

Mung beans, sprouted - 1 cup
Pomegranate - half
Tomato - half
Onion - a quarter
Mint leaves
Date, chopped- 1
Lemon - half
Salt - half teaspoon
red chile powder - a pinch
Cumin - roasted & ground (optional) - 1 teaspoon

Roasted cumin
Cumin that has been dry roasted (without any oil) on a skillet imparts a very distinct flavor to any dish. Take 1-2 teaspoons of cumin and place it on heated skillet. With a spoon keep turning and moving the cumin seeds on the skillets so they are evenly roasted. Transfer the cumin seeds to a plate and let them cool. Then grind them coarsely with a pestle.
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How to sprout mung beans
Soak mung beans in water at room temperature. After about 12 hours the mung beans would have doubled in size and the green covering loosened and slightly separated from the beans. Drain any water left in the bowl. Fill the bowl with fresh water and once more drain completely. The beans should be handled gently not to break or damage them or they will not sprout. After draining the water lightly cover the bowl with a lid and leave it for 10-12 hours. The beans should be moist but they should not be standing in water or the they will rot. If you do not see significant sprouting sprinkle some water and turn them gently so that beans at the bottom of the bowl are now at top. Leave them for few more hours.
Another method to sprout is to first wrap the soaked beans in moist cheese cloth or muslin/cotton cloth and then keep this wrap in a covered bowl. This will ensure that beans are moist evenly.

The beans could be sprouted ahead of time and be kept in fridge for 4-5 days. This way a mung snack or breakfast can be prepared within minutes.

A quick snack/breakfast
Once you have all the ingredients ready there is not much to do to get this delicious snack ready. Take the sprouted mung, pomegranate, date, tomato and onion in a bowl. You can skip the onion if preparing this dish for breakfast. Add salt pepper, roasted cumin, lemon juice and fresh mint leaves (tear the mint leaves with hand to get more flavor). Mix well all the ingredients. Garnish with more fresh mint leaves after serving.
This snack has a sweet, savory and tangy flavor combined with freshness of mint, lemon and cumin. It is easy to prepare and can also be enjoyed as a side dish with main meals.