Spicy Curried Mung Sprouts make for a fantastic appetizer or side dish. They're not only delicious but also packed with nutrients, making them a healthy addition to your diet. Enjoy the bold flavors and wholesome goodness of this spicy, curried delight!
Method of making mung bean sprouts
Step 1
If you are sprouting your own whole green mung beans, rinse them in a couple of changes of water and then place them in a bowl and cover them with plenty of water. Let soak overnight or for 6 to 8 hours. Drain the water and discard any beans that haven't plumped up: you will hear them rattling noisily in your bowl.
Step 2
Transfer the soaked mung beans to a glass container and loosely cover it with a lid; you want to ensure that air can still reach the beans. Set aside in a dark corner of the kitchen – the beans should sprout in a day. At this point, you can proceed with the recipe or transfer the sprouts to the refrigerator in an airtight container where they will keep for a week.
Step 3
To make the curry, heat the ghee in a wok over medium heat. When it's hot, add the mustard and cumin seeds. When they've stopped popping, add the turmeric and asafoetida and then the sprouted mung beans. Follow with the coriander, cayenne, and ground cumin and toss well.
Step 4
Add the water, sugar, and kosher salt and bring to a boil. Turn down the heat to low, cover, and simmer until the sprouts are cooked and the sauce has reduced a little bit, 10 to 12 minutes.
Step 5
To make the relish: in a small bowl, mix together the onion, tomato, coriander, lemon juice, chilli, and pink salt. Taste for salt and tartness and adjust to your liking. To serve, ladle some of the hot curry into a bowl and then top with the relish and some crumbled potato crisps.
Serving tip
Serve with crusty bread for dipping.
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