Mung beans: If you don’t have the time for sprouting, buy sprouted ones if you can.Mung beans are high in folate, iron and protein, all of which women need more of during pregnancy.Mung beans are high in fiber and protein, which can help you lose weight.Green gram is high in fiber and protein and contains antioxidants that may lower blood sugar levels.The carbs in mung beans are also less likely to cause flatulence than those of other legumes. Moong beans contain soluble fiber and resistant starch, which can promote digestive health.Green gram is a good source of potassium, magnesium and fiber, which have been linked to lower blood pressure levels in adults.
Consuming moong sprouts may Lower “Bad” LDL cholesterol levels, reducing heart disease risk.The anti-inflammatory properties of mung beans may prevent heat stroke.Sprouted mung contains as much as six times more antioxidants than regular mung beans. They are a good source of antioxidants.Sprouted mung beans contain even fewer calories but have more antioxidants and amino acids than the unsprouted ones. Mung beans are rich in important vitamins, minerals, protein and fiber.Green moong beans are not only easy to cook and delicious but also have numerous health benefits. Cook until soft, which would take about 20 to 30 minutes. Top up with hot water if it starts sticking to the bottom. On the stovetop: In a deep pot, boil the beans with 4 cups of water. In a pressure cooker: Add 2 cups of water with ¾ cup of (unsoaked) mung beans, secure the lid and cook for 10 minutes after the first whistle. You can use black pepper/ cayenne pepper and regular salt. Spices: I use chili flakes and pink salt for flavor.Do not settle for dried herbs in this salad. Herbs: Coriander leaves, mint leaves, spring onions, or a combination of these.Other mix-ins: Roasted almonds, cashews or any other nuts.Vegetables: I’ve used carrots, cucumber, onion, and tomato.You can use other salad vegetables like bell pepper, celery, and lettuce.Unlike the curry recipe which requires fresh coconut, in this salad dried coconut flakes or strips work too. That’s the reason I use it in my mung bean sprouts curry, too. Strips of coconut: Mung beans taste great with coconut.Or else, soak the dried beans for an hour and steam as per the recipe. Dried mung beans or green gram: If you don’t have the time for sprouting, buy sprouted ones if you can.(You can find the exact measurements and instructions in the printable recipe card at the end of this page.)
This is how you make the sprouted mung bean salad: A couple of spices with lemon juice and honey are enough to make this salad awesome.ītw, this vegan mung bean salad is yet another of my oil-free salad dressings like the ones in paneer tikka salad recipe and creamy veggie chicken salad with pasta. So you don’t need an elaborate salad dressing. The step-by-step pictures and guidelines below will show you the foolproof way to sprout mung beans and make this salad. SPROUTING and COOKING DRIED MUNG BEANS is easier than it sounds. So if you’re not used to eating beans, this sprouted moong recipe can be the first one you might want to try. You don’t have to worry about bean bloat and indigestion. Soaking and sprouting break down mung beans into a form that’s easy to digest. Not only vegetables, but you can also add any herbs, nuts and dry fruits you have in your kitchen.Īre you new to beans and wondering if your gut will be okay with it? This is the answer to all your bean woes! You can use up any salad vegetables in your fridge, like my easy Italian pasta salad or chana dal salad. This is another of my salad recipes that are quite versatile. Sprouted Mung Bean Salad Recipe Why You’ll Love This Mung Bean Salad
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