INDIAN CUISINE: Sprouted Mung Bean Salad
Sprouted beans are easy to digest and are frequently used conditions from the western and southern parts of India. They import up crisp nutty flavor to dishes like this one.
3 cups fresh mung bean sprouts
1 Green chili finely chopped
A pinched Tumeric
1 onion finely chopped
2 tbsp. Freshly squeezed lemon juice
½ teaspoon sugar
A large pinch freshly ground black pepper
½ teaspoon salt
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Put the sprouts, Tumeric, and 2 tablespoons water in a saucepan. Cook over medium heat come stirring, two minutes or until the sprouts wilt.
Mix the chili, lemon juice, onion, sugar, salt, and pepper together in a large bowl.
Add the Coke sprouts to the chili mixture and set aside to cool completely. Cover the bowl with plastic wrap and refrigerate . Served chilled.
Cuisine Writer
