Spicy Garlicky Sprouted Beans
Spicy Garlicky Sprouted Beans is mix of sprouted mung, moth, black chana cooked to perfect texture and amazing spicy garlicky flavors using some basic spices!
Bean sprouts are great source of so many amazing nutrients. They are crunchy, satisfying super foods that can be used in everything from salads to noodle to soups to curries. These low calories, high protein, fiber rich sprouts are easy to make and keeps you full for long time. There are many beans you can sprout. However my favorite combination is mix of Mung beans, Moth beans and Black chickpeas. This combination is usually made in Gujarati households either in dry curry or moist curry form. I personally like using it for spicy garlicky dry curry.
This Spicy Garlicky Sprouted Beans version can be served with Phulka rotli or plain puri along with greek yogurt raita. If you really want to make a Gujarati feast using these spicy sprouts, then pair it with Gujarati Dal, Plain rice, plain puri and Fada Lapsi (cracked wheat dessert). I personally LOVE using it as part of my crunchy salad and Bhel!! Not only it makes your salad and bhel taste lot better but also adds that much needed nutrients and keeps you full for longer!
I have mentioned all the details in the recipe below on how to perfectly sprout beans and how to spice them up. I strongly suggest that you follow the exact measurements and steps to get the best results! This is one of those recipes I swear by and make it on regular basis. This is a great dish to add to your meal prep. Make a big batch on weekend and use it as you please throughout the week! If you end up making it and liking it, leave me a comment below. Or tag me on Instagram @myvegetarianroots. I would love to hear your feedback!
Happy & Healthy Eating!!
Spicy Garlicky Sprouted Beans
Ingredients
- ¾ cup Dry Mung Beans
- ¾ cup Dry Kala Chana dry black chickpeas
- ⅓ cup Dry Moth Beans
- 2 tbsp Oil
- 1¼ tbsp Minced Garlic
- 1 tbsp Thai Green Chili & Ginger Paste
- 1 tsp Turmeric Powder
- ½ tsp Red Chili Powder
- 1 tbsp Cumin Coriander Powder
- ½ tsp Garam Masala
- 2 tsp Salt
- 3 cup Water
- ¼ cup Fresh Chopped Cilantro
- 2 tsp Lemon Juice
Instructions
Sprout the beans
- Mix mung, moth, kala chana. Wash and soak them in warm water for 6-8 hours.
- After soaking beans for 6-8 hours, drain all the water out completely. Wrap them in a clean cotton cloth/muslin cloth. Place wrapped up beans in a clean/dry strainer. Rest them over night or 12-24 hours in a dark place. Keep a plate under the strainer basket to avoid any mess. I like to place this set up in dark oven (DO NOT TURN THE OVEN ON).
- Keep checking beans every 12 hours and tossing them around making sure it is not becoming sticky, wrap them back in the cloth and rest them in strainer in dark place until you get desired sprouted. I do not recommend sprouting them over 30 hours, if it starts to get sticky, it will likely to start going bad.
Spice up the sprouted beans
- Wash sprouted beans and strain all the water out. Keep them aside.
- Heat oil in heavy bottom wide pan. Saute ginger chili paste, minced garlic and turmeric powder on low heat until raw smell of garlic disappears.
- Add in prepped beans along with 3 cups of water and 1 tsp of salt. The water level should be just a little above beans level, making sure all the beans are covered under water.
- Bring it to boil, bring the heat down to low/medium. Cover and cook them until most of the moisture is evaporates, mixing few times during this step and covering back up.
- The mung and moth beans should be soft on press while kala chana should hold just a little crunch. At this point, your beans are cooked well.
- Bring heat to low, add in 1 tsp of salt and rest of the dry spices listed above. Mix well.
- Garnish it with fresh cilantro and squeeze of lemon juice. Mix well and enjoy it with Plain Phulka and greek yogurt raita, or use it in your salads and chaats!!