Mung beans are part of the legume family and are a good source of protein. Like all legumes, mung beans are very high in soluble dietary fibre. Foods rich in soluble dietary fibres are shown to help lower LDL cholesterol (bad cholesterol) by encouraging the production of LDL receptors that are responsible for removing excess LDL cholesterol out of the blood stream.
When sprouted, mung beans contain vitamin C that is not found in the bean itself.
mung beans are rich in the following nutrients : protein, vitamin C, folic acid or folate, iron, zinc, potassium, magnesium, copper, manganese, phosphorus, thiamine.
How to sprout:
Wash mung thoroughly in hot water then soak them at the room temperature, and preferably in the darker room. If the beans have been under the day light at least five hours, then transfer the bowl into the darker place on the next morning. If the beans are soaked overnight first, then leave them near the window during the next day. In total, 25-35 hours should do the job. The sprouts can be stored in the fridge for up to 5 days.
Coconut Mung Beans
1 cup dry mung beans
1 can coconut milk
1 large onion
3-5 cloves garlic
1 tbsp ground cumin
1 tsp ground turmeric
1/4 tsp ground nutmeg
2-3 tbsp sunflower oil
1/4 tsp black pepper
1 tsp table salt, or as desired
1/2 tsp cayenne pepper, or as desired
1. Sprout the mung beans.
2. Heat sunflower oil in the wok and add finely chopped onion and crushed garlic. Sautee for 1-2 mins
3. To add beans, transfer the top layer beans from the bowl into the wok, don’t turn the bowl over as there will be hard un-sprouted beans at the bottom.
4. Once all the sprouted beans selected are transferred to the wok. Add the coconut milk and all spices, combine and cook for 10 minutes stirring once or twice.
5. Serve in individual rice bowls, garnished with fresh coriander.
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