Mung Bean Sprout Recipes Vegan

Mung Bean Sprouts sauteed with spices. Vegan …

WEBJul 19, 2011 · Add in chopped tomato (1 tomato) and cook for 2 minutes. Add in the sprouts, and salt to taste and mix well. Cook on low-medium …

Rating: 4.5/5(2)
1. In a pan, heat a teaspoon of organic canola oil, add 1/4 teaspoon cumin powder or coriander powder, a generous pinch of turmeric and chili flakes or chili powder and cook for half a minute.
2. Add in a few tablespoons of chopped onion and saute on medium for a minute.
3. Add in chopped tomato(1 tomato) and cook for 2 minutes.
4. Add in the sprouts, and salt to taste and mix well.

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Instant Pot Khichdi with Mung Bean Sprouts Holy …

WEBJul 11, 2019 · Add 2 teaspoon of cumin and as it starts to darken, add a 1-inch piece of cinnamon, 4 green cardamom pods (whole), six cloves and …

1. Before you start cooking the khichdi, soak 1 1/2 cups of rice in a bowl, covered with at least an inch of water, for 30 minutes. This is not absolutely necessary, but it ensures that the rice grains are long and separate after they cook.
2. Heat 1 tsp of vegetable oil in the Instant Pot set to the "saute" function. Add 2 tsp of cumin and as it starts to darken, add a 1-inch piece of cinnamon, 4 green cardamom pods (whole), six cloves and 1/2 tsp of turmeric to the pot.
3. Stir-fry for a few seconds, then add the rice (drained) and the mung bean sprouts.Add salt and ground black pepper to taste. Add 4 cups of water and give everything a good mix.
4. Turn off the saute function, cover the instant pot with the lid, and press the "rice" button. Once cooking is done, you can release the Instant Pot manually after 10 minutes, or wait for it to release naturally.

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Sprouted Moong Chilla Holy Cow Vegan

WEBFeb 6, 2022 · Sprout the beans or, if using moong dal or lentils soak the lentils overnight or for 8 hours. Place the beans or lentils, all water …

1. Place the mung beans in the blender along with the ginger, garlic, chillies and salt and blend until smooth, using just enough water to get a slightly-runnier-than-pancake-batter consistency. Add the flours and veggies and cilantro and mix well. Set aside for 10 minutes and mix again.
2. Heat a cast-iron or nonstick skillet over medium-high heat until water sprinkled on the surface skitters off and dries up immediately.
3. Spray on a thin coating of the oil and then place 1/2 cup of the batter in the center using a ladle with a rounded bottom. Use the bottom of the ladle to spread the batter into as thin a round as possible. This doesn't have to be crepe-like, but if you ladle it on too thick the inside might not cook through.
4. When the top looks dry and the edges turn brown, flip over and cook until golden-brown.

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