Sweet Sour Sprouted Mung Beans
Discover the perfect balance of flavors with this Sweet Sour Sprouted Mung Beans recipe, a wholesome and vibrant dish that will awaken your taste buds! Packed with protein-rich sprouted mung beans, this recipe brings together the sweetness of grated jaggery, the tanginess of tamarind, and a medley of aromatic spices like cumin and turmeric. Finely chopped onions, tomatoes, and a hint of green chili elevate the dish, creating a symphony of textures and flavors. Quick and easy to prepare in just 35 minutes, it’s a versatile option that can shine as a standalone meal or a flavorful side dish. Garnished with fresh coriander, it’s perfect for pairing with rice, roti, or naan. Whether you’re looking for a healthy vegetarian delight or a gluten-free dish packed with nutrients, this recipe delivers on every front.
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Recipe Information
Ingredients
- 2 cups sprouted mung beans
- 1 medium, finely chopped onion
- 1 medium, finely chopped tomato
- 1 small, finely chopped green chili
- 1 teaspoon, grated ginger
- 1 teaspoon cumin seeds
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon red chili powder
- 2 teaspoons, grated (or brown sugar) jaggery
- 1 tablespoon tamarind paste
- 0.5 teaspoon (or to taste) salt
- 1 tablespoon oil
- 2 tablespoons, chopped (for garnish) fresh coriander leaves
Instructions
Rinse the sprouted mung beans under running water and set them aside to drain.
Heat 1 tablespoon of oil in a pan over medium heat.
Add cumin seeds to the hot oil and allow them to splutter for about 30 seconds.
Add the finely chopped onion and sauté until it turns translucent, about 2-3 minutes.
Add the grated ginger and finely chopped green chili. Stir and cook for another 1 minute.
Mix in the chopped tomato and cook until it softens, about 3-4 minutes.
Add turmeric powder, red chili powder, and salt. Stir well to combine the spices.
Add the sprouted mung beans to the pan and mix thoroughly with the spice mixture.
Pour in 1 cup of water and bring the mixture to a gentle simmer. Cover and cook for 10-12 minutes until the mung beans are tender.
Add the grated jaggery and tamarind paste. Stir well to dissolve the jaggery and evenly distribute the tangy flavors.
Simmer uncovered for another 2-3 minutes, allowing the flavors to meld and the liquid to slightly thicken.
Turn off the heat and garnish with freshly chopped coriander leaves.
Serve warm as a light dish on its own, or pair it with rice, roti, or naan.
Nutrition Facts
Calories |
452 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2403 mg | 104% | |
| Total Carbohydrate | 72.6 g | 26% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 51.0 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1367 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
