Sprouted Mung Beans

Weekdays be like munching on healthy food. Mung beans are the protein powerhouse for the vegetarians.  I soaked these overnight on Saturday for almost 8 – 10 hours in a covered container. Next day I removed the water from mung beans and covered the container with a strainer for air to pass. This helps the sprouts to grow. After 24 hours, wash the beans and steam the beans with some cumin seeds, asafoetida, and turmeric. Serve hot and garnish it with chopped onions and cilantro.

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