Bean
Sauteed Mung Bean Sprouts
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10 Reviews
Merle I.
March 17, 2022
Delishious... I used a can of diced tomatoes instead of 2 fresh ones. This receipe was really good and is a keeper!!!!!!
agoekler
August 26, 2020
I purchased a bag of dried "sprouted mung beans" and wanted to make a dish with it and landed upon this recipe, to my great fortune and delight.
Since these mung beans were already sprouted, I followed the directions for cooking them on the bag and skipped the sprouting step. I will definitely try sprouting the beans myself next time.
Some other differences, based on what was available in my pantry: used roughly 3 cups of the cooked mung beans, a cup of the leftover bean broth they created when cooking, doubled the turmeric and cayenne, used brown mustard seeds instead of black, chopped red and green bell peppers and used cherry tomatoes in the simmer. I gently burst them about 10 minutes in.
The ginger really sings in this dish. Lots of layered bright flavors. Highly recommend the dollop of yogurt.
Since these mung beans were already sprouted, I followed the directions for cooking them on the bag and skipped the sprouting step. I will definitely try sprouting the beans myself next time.
Some other differences, based on what was available in my pantry: used roughly 3 cups of the cooked mung beans, a cup of the leftover bean broth they created when cooking, doubled the turmeric and cayenne, used brown mustard seeds instead of black, chopped red and green bell peppers and used cherry tomatoes in the simmer. I gently burst them about 10 minutes in.
The ginger really sings in this dish. Lots of layered bright flavors. Highly recommend the dollop of yogurt.
Beverly M.
October 22, 2018
I've made this twice now. It is awesome! My 6 year old daughter loves it as well. I have a strict diet and mung beans are a go so I've been trying to find good ways to make them and this ones a winner. The 2nd time i didn't soak them long enough then sprouted them too long. Ha. So it took about 50 min during the cooking process but I just kept adding water and they turned out great.
catbirdx
November 15, 2015
Hi viblanco, Just a note of caution about Madhur Jaffrey's sprouting process for mung beans. I followed the instructions (exactly the same as in this recipe) from her new book Vegetarian India and made a cooked dal with them. My husband and I almost broke our teeth tonight on the hard beans that hadn't sprouted. This technique might need a little editing! Perhaps it works better in summer than colder seasons? I don't know, but people should be forewarned.
viblanco
November 19, 2015
Oh no! I've not had any problems sprouting the beans; however, I cannot remember if I've made this when the air temperature was cold (thereby affecting the sprouting process). I have encountered a similar problem when making other beans. After soaking and cooking, sometimes a few beans will just be hard! I've read that this may be the result of "old" beans. Also, look out for small rocks (I've seen a few in my beans when soaking). At any rate, don't lose confidence in sprouting the mung beans! Try adjusting the time, make sure that the area is warm, make sure the towel is moist, and check that the beans have sprouted. Thanks for the warning and good luck! :)
Mia N.
January 12, 2014
Isn't 20 minutes a little bit too much time? In other recipes with sprouted mung beans that I've seen they are only supposed to cook for a few minutes.
viblanco
January 12, 2014
Hi Mia! Absolutely you can cook the beans in less time. I always do around 20 minutes just to get the spices fully blended; but, honestly, a full 20 mins is not necessary.
viblanco
August 6, 2014
@cecicurious I've not made this dish without sprouting the mung beans. But, I am quite certain that the ingredients would also work with unsprouted beans. Realize, however, if you have dry mung beans, you will need to soak and cook them prior to making this dish. Otherwise they will be way too hard.
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