Growing mung bean sprouts for the first time this week felt like a 2nd grade science experiment. Little green beans sprung to life in a pot on on my counter. If you’ve never tried it, here’s how:
- Rinse beans in a fine colander, and remove any non-bean debris.
- Soak beans overnight in a large bowl of water.
- Drain beans, and place them in in a clean kitchen towel or cheesecloth.
- Bundle the cloth, and secure it closed with string or a rubber band.
- Place the cloth with the beans in a pot with a lid on top.
- Leave the beans on your kitchen counter or in another warm location for one to two days. (Mine grew for about 36 hours and yielded one-inch sprouts.)
Just as magical as growing the fool-proof sprouts was this curry dish in which they starred. I based my recipe on a curry from VeggieBelly.com, making a few adjustments. The spice blend was neither subtle nor overwhelming (I tend to get curry powder happy). And the bean sprouts maintained a firm texture, giving this vegan dish necessary heartiness—not to mention protein. I served the curry over rice to sop up all the juices.
Mung Bean Curry
1/2 pound mung beans, sprouted
2 tablespoons canola oil
1/2 teaspoon cumin seeds
1 large onion, diced
3 medium tomatoes, diced
5 cloves garlic, minced
2 tablespoons minced ginger
2 1/2 teaspoons turmeric
1 1/2 teaspoons chili powder
1 tablespoons cumin powder
1 tablespoon ground coriander
4 cups water or vegetable broth
2 teaspoons kosher salt
Juice of 1 lemon
1/3 cup chopped cilantro
Instructions
Heat oil in a large pot over medium heat. Add cumin seeds and cook for 30 seconds, until fragrant. Add onion and cook until soft, 5 to 7 minutes. Stir in tomatoes, garlic, and ginger, and cook until the tomatoes break down, 5 to 8 minutes. Stir in turmeric, chili powder, ground cumin, and ground coriander, cooking for 1 minute more. Add mung beans, water, and salt. Bring to a boil, reduce heat, and cook for 15 to 20 minutes.
Taste curry, and adjust salt as needed. Stir in lemon juice and cilantro (reserving just a bit for garnish). Serve over rice.
Serves 6