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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.
A quick saute with minimal spices, or a salad with chopped cucumber and lemon juice, or just a curried version to eat as dip with flat bread.
Other whole beans/lentils like red lentils(Masoor), black eyed peas(Raungi/Chavli), bengal gram(chana) and chickpeas can be sprouted and added to salads or served this way as well.
Mung Bean Sprouts Sauteed with Spices (Vegan Gluten Free Breakfast)
Mung bean sprouts sauteed with spices. Delicious, quick and healthy, a great way to start the day. Vegan and Gluten Free Breakfast.
Ingredients
- 1 1/2 cups Mung beans
- 1 teaspoon of organic canola oil
- 1/4 teaspoon cumin powder or coriander
- 1 generous pinch turmeric
- 1 generous pinch chili flakes or chili powder
- 2 tablespoons of chopped onion
- 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
Calories: 59kcal, Carbohydrates: 8g, Protein: 3g, Fat: 2g, Saturated Fat: 1g, Trans Fat: 1g, Sodium: 9mg, Potassium: 294mg, Fiber: 2g, Sugar: 5g, Vitamin A: 532IU, Vitamin C: 20mg, Calcium: 22mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
This is the quick stir fry with some spices, and tomatoes.
Method:
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.
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 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.
Have a fun day.
Here is some nutrition data for raw or cooked Mung bean sprouts!
One cup of raw mung bean sprouts contains only 31 calories and 3 grams of protein. One cup also contains 43 percent of the recommended daily value of vitamin K, 23 percent of the daily value of vitamin C, 16 percent of the daily value of folate and 10 percent of the daily value of manganese.
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.
Other Beans and legumes with high protein with chart here. https://www.healthaliciousness.com/articles/beans-legumes-highest-protein.php
The superpower of the bean world is soybeans, which contain 29 grams for every cup serving of cooked beans. Edamame, green soybeans which are picked before full maturity, have 22 grams of protein in every cooked serving. 98% soybeans in the US though are genetically modified. In my house, we stick to non GMO and fermented forms of soybean because of the controversies surrounding its effect on hormones, and thyroid function.
Favabeans are another great protein-rich bean, with 22 grams of protein per serving. Lentils , split pea are also high in protein, with most lentils having around 17 grams per cup. Following close behind are red kidney beans, pinto beans with 16 grams in a one cup serving. Black beans and navy or haricot beans have 15 grams or protein, while blackeyed beans, garbanzo beans, and lima beans have around 14 grams per cup.
No one on a Vegan diet ever suffers from protein deficiency, because everything fro regular vegetables , fruits to lentils and nuts have proteins. High protein meal, esp Breakfast or in between meal snacks help keep the energy up and the hunger pangs away..!
Sending this to My Legume Love Affair, created by Susan of The Well-Seasoned Cook and hosted this month by Susan.
Hello Richa, Since we all are trying to eat healthy nowadays, I think it would be healthier to omit ” pro-inflammatory vegetable oils” but instead use either coconut/EVOO/or avocado oil for this recipe. Any thoughts?
yes, you can do that!
Hi,
Thanks for sharing this. can you guide me quantity of recipes
It’s right there on the post
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!
Is there anything I could sub for the tomato in winter? Our winter tomatoes (and peppers) taste quite awful. Thank you!
Omit them.
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.