Usal
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Mung Beans, 1 cup Onions, raw, .5 cup, chopped *Canola Oil, 2 1tsp Jalapeno Peppers, 1 pepper Red Ripe Tomatoes, .5 cup cherry tomatoesSugar 2 tsp*Cumin seed, 1 tsp Turmeric, ground, 1 tsp *Coriander seed, 1 tbsp -crushedGarlic, 2 clove Cilantro 1/4 cup -chopped
Soak the mung beans overnight then drain and tie in a piece of muslin cloth. Cover and leave it in a dark place for 12 hours . Bean will sprout if you leave it longer you'll have longer sprouts.
Heat oil in a saucepan and add cumin followed by onions. When onions starts browning add hot peppers,creshed garlic, turmeric, crushed coriander seeds stir and add tomatoes. When tomatoes are soft add sprouted beans , salt and water. Bring it to a boil , cover and simmer for about 20 minutes or until soft. Sprinkle fresh coriander and serve.
Serving Size: makes 4 3/4-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user HEMAMALINI100.
Heat oil in a saucepan and add cumin followed by onions. When onions starts browning add hot peppers,creshed garlic, turmeric, crushed coriander seeds stir and add tomatoes. When tomatoes are soft add sprouted beans , salt and water. Bring it to a boil , cover and simmer for about 20 minutes or until soft. Sprinkle fresh coriander and serve.
Serving Size: makes 4 3/4-cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user HEMAMALINI100.
Nutritional Info Amount Per Serving
- Calories: 103.5
- Total Fat: 3.0 g
- Cholesterol: 0.0 mg
- Sodium: 5.8 mg
- Total Carbs: 16.3 g
- Dietary Fiber: 5.2 g
- Protein: 4.4 g
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