Sautéed Mung Sprouts

By Dani Potts | July 30, 2024

Total Time:  15 minutes  Servings: 2-4

INGREDIENTS

  • 2 cups fresh mung sprouts (see below)
  • 2 tablespoons olive oil
  • 2 tablespoons water
  • 1 teaspoon ground turmeric
  • 1 small green Thai chile or any chile, seeded and minced (optional)
  • ½ teaspoon salt
  • a tiny pinch asafoetida or garlic powder
  • 2 cups baby arugula, sunflower greens, pea shoots, 

or any other small leafy greens (loosely packed)

  • 2 tablespoons fresh lime juice
  • freshly ground black pepper to taste

INSTRUCTIONS 

  1. Spread mung sprouts on a tray and pick them for hard, unsprouted beans (those are really hard and could break a tooth). Rinse and strain the sprouts.
  2. In a medium sauté pan, warm the oil and water, then add the turmeric, salt, and asafoetida. Stir in the sprouts. Sauté about 10 minutes on medium-low heat, until sprouts become soft and succulent and absorb the liquids. If the sprouts start to dry too fast, turn down heat and add a little water.
  3. Turn off heat, add the greens, and toss quickly, to allow the greens to wilt. Mix in the lime juice and garnish with freshly ground black pepper. Serve warm.

Credit: https://lifespa.com/ayurvedic-lifestyle/seasonal-living/recipes/sauteed-mung-sprouts-arugula-with-divya-alter/

BENEFITS

Consuming sprouted mung beans may contribute to improved blood sugar control and heart health. Sprouted mung beans are a great source of nutrients and have several health benefits. They are low in calories and high in vitamins, minerals, and antioxidants. Believe it or not, sprouted mung beans are also a source of protein and fiber, which can assist with weight management and aid in digestion. Additionally, they are believed to have anti-inflammatory and anti-microbial properties.