Lentils and Mung Beans

OK. These sound gross, but I promise they are AMAZING!!! Daksha cooks this recipe she grew up eating in India. Even Mia loves them! They are an awesome source of protein and make a great side dish or snack.

Lentils/Mung Beans - you can use either or both

To sprout, soak in water for 24 hours, changing the water every few hours or when you think about it.

After soaking, drain water and put in paper towels and fold up....put in bowl with lid and close lid except for small part to vent.

After the lentils/mung beans have sprouted at least a 1/4 inch long they are ready to cook.   Depending on the temps it can take 1-2 days for the sprouting.

This is for 1/2 bag or 1/2 lb of lentils.  I use a whole bag and double.

 

In a large skillet, or sauce pan:

2 tbsp. olive oil and fresh minced garlic cloves.  Heat a bit and then add the sprouts. Add salt, pretty good pinch or two of turmeric, more garlic, jalapenos to taste, and fresh ginger grated. (I just cut off a chunk of ginger, peel and grate)

Add 1/2-3/4 cup of water.  If you do a whole bag I usually use about 2 cups of water.  Water should not cover the sprouts. Simmer on low about 30 minutes or so until most of the liquid is gone and the sprouts are tender.

Can add cilantro and lime juice on top to garnish.