Moong Bean Sprout Salad
When you find yourself thinking about what special to cook for dinner during office lunch hours, you know you need more work. The last couple of weeks or so have been dreadfully slow for me- aah end of release. On such days, my mind is empty. Neither I can immerse myself in the enthusiasm of upcoming projects, features or test cases to be written nor can just let go of the tedious task of running the same set of soak routine test cases again and again. Though it sounds boring, soak is considered the most crucial part of test cycle. Only just terribly slow and energy draining process of the test cycle. Despite this, one has to dutifully test, monitor and wait to see off the product out of the shipment doorways. So much for the procedure.
At such times, I just long for daily excitement, something to do, learn, experiment, and or something new to add to my aaj aapne kya seekha kit. Because it is natural to explore one’s strengths and weakness.
And so off-late, with all the heavy cooking going on in my kitchen, I decided to go healthy this week. And the first thing that popped into my head was why not prepare moong bean sprouts. Also, it helps my quest to attempt something different – not the usual- dal, curry, gravy, rice dishes. And the timing could not be more perfect.
Moong beans or green gram are native to Indian subcontinent. More information are spilled in detail on wiki. Technically, moong sprouting refers to a germinating process where tiny plans grow out of seeds. This involves soaking seeds with optimum water, oxygen and temperature. Since, literally one is growing embryonic plans in this process, sprouting moong takes 24 hrs or so – the fastest of all seeds known. I used the moong sprouts after they were soaked and grew about 1 – 1.5 inches long. I prepared 2 versions below – raw sprouted moong bean salad and semi-cooked moong bean chat. Take your pick!
Germinated Moong Beans after 14 hrs
- Preparation Time: 24+ hrs
- Cooking Time: 0 – 5 min
- Recipe Level: Easy
- Serves 4
- Source: Mummy
- Cuisine: Indian
- 3 medium cup or 300 gm equivalent of Moong Bean
- 1 medium cucumber
- 1 medium tomato
- 1 medium onion
- 2 – 3 green chillies
- 1 tsp black pepper (salad version)
- 1 tsp chat masala (chat version)
- 3 – 4 strings of cilantro
- Half cut lemon
- Salt to taste
- Soak moong in a bowl for overnight. Ensure water is filled upto the brim.
- After 8 – 10 hrs of overnight soaking, moong will swell.
- Remove water and place soaked beans in a clean wet thin towel or handkerchief.
- Place or hang the towel in a semi warm place. Let it sit out for another 10 hours.
- In the meantime, chop cucumber, tomato, onions, cilantro, green chillies and keep aside.
- After sprouts are of required length, decide on raw salad or cooked chat version or both.
- For salad version, mix sprouts with chopped vegetables.
- For chat version, steam or pressure cook sprouts with a cup of water. And add chopped vegetables.
- Sprinkle salt, pepper, chat masala, and lemon as required.
- Add chopped cilantro for garnishing.
- Serve raw, hot or cold. Enjoy healthy, tasty sprouts!
- Spill some water from hand on the towel or hanky to ensure it doesn’t completely dry up before sprouts are of desired length
- Place the sprout hanky in a warm place such as balcony / patio but not in direct sunlight.
- For long sprouts, let it germinate for larger duration as desired.
- Check the sprouts time to time to ensure they are not drying out.