Mung bean sprouts sauteed with spices. Delicious, quick and healthy, a great way to start the day. Vegan and Gluten Free Breakfast. Jump to Recipe
Mung Bean(green gram) sprouts are the go to sprouts for some protein filled breakfast or evening snack in Ma’s home.. and now mine too.
Mung Bean Sprouts Sauteed with Spices (Vegan Gluten Free Breakfast)
Ingredients
- 1 1/2 cups Mung beans
- 1 teaspoon (teaspoon) of organic canola oil
- 1/4 teaspoon (0.25 teaspoon) cumin powder or coriander
- 1 generous pinch turmeric
- 1 generous pinch chili flakes or chili powder
- 2 tablespoons of chopped onion
- 1 (1 ) tomato
- fresh cilantro leaves and lemon juice
Instructions
- In a pan, heat a teaspoon of organic canola oil, add 1/4 teaspoon cumin powder or coriander powder, a generous pinch of turmeric and chili flakes or chili powder and cook for half a minute.
- Add in a few tablespoons of chopped onion and saute on medium for a minute.
- Add in chopped tomato(1 tomato) and cook for 2 minutes.
- Add in the sprouts, and salt to taste and mix well.
- Cook on low-medium heat, covered, for 2 to 10 minutes depending on how cooked you want the sprouts to be.
- Serve hot topped with fresh cilantro leaves and lemon juice. with a cup a hot tea.
- Other toppings.. chopped cucumber or chopped onions or chopped apple.
Notes
- I soaked the Mung beans overnight then covered with a damp paper towel and loose lid. Dampen the towel and rinse the beans twice a day. It took 2 days for long sprouts.
- Nutritional value is based on 1 serving
Nutrition
This is the quick stir fry with some spices, and tomatoes.
Method:
Dampen the towel and rinse the beans twice a day. It took 2 days for long sprouts.
Add in a few Tablespoons of chopped onion and saute on medium for a minute.
One cup of sprouted mung beans boiled in water without salt and drained contains 26 calories and 3 grams of protein. When the mung beans are cooked, the vitamin K content drops to 35 percent of the recommended daily value, while vitamin C remains around 24 percent.
Sending this to My Legume Love Affair, created by Susan of The Well-Seasoned Cook and hosted this month by Susan.
Liked the recipe. It would add a little touch to your blog, maybe, if you could also mention nutritional values.
Very nice and healthy treat…nice presentation..
http://www.savitharajsspiceland.blogspot.com
Thanks YP and SavithaRaj
YP, thanks for the suggestion. I had though of adding nutritional analysis for each recipe, but got around to doing it only for some of my bread loafs! Added some links, hope that helps!
I’ve never actually cooked with sprouts before, and have only eaten them raw. This is brilliant though! I’m definitely trying it soon… Seems like it would make the sprouts easier to digest as well, which can sometimes be a problem when they’re raw.
A great idea for breakfast; I love alternatives to the typical English spread, and spices make me happy all the time.
Thanks, Richa, for your easy and healthy recipe for MLLA.
How pretty. I’ve yet to try sprouting beans, although I’ve wanted to for a long time. I think you just convinced me. 🙂
Thanks hannah,. I like the sprouts a bit cooked too.. easier to digest for sure.!
Thanks Susan! Love the MLLA series!
Thanks Kalinda! hope you like sprouts this way!
Nice recipe.. I was wondering if there is a difference in the calorific value of raw sprouted mung beans and mung beans which are slightly stir fried in spices and water.?
Check cronometer.com or other nutrition website.
Hi! How much dry (or sprouted) mung beans does this recipe call for?
1/2 cup dried will make about 1.5 cups sprouted. i’ll update therecipe.
Is there anything I could sub for the tomato in winter? Our winter tomatoes (and peppers) taste quite awful. Thank you!
Omit them.
what is the quantity of mung beans?
1/2 cup dried will make about 1.5 cups sprouted.
Thank you! it is was very tasty!