We use mung beans Ayurvedic cooking and healing because they are so easy to digestion and packed with protein! I use them frequently when the blood is in need of cleansing, the gut to be healed and doshas to be restored. Mung beans are a real gem!

The mung bean offers many amazing nutrients such as folate, manganese, magnesium, vitamin B1, phosphorus, iron, copper, potassium, zinc and vitamins B2, B3, B5, B6 and selenium. [1]

Sprouted mung provide a different texture and are packed full of prana of life-giving energy. They are best eaten in the spring, but can be easily sautéed and eaten any time of year for maximum digestibility. The spices add wonderful healing properties and support ease of digestion.

INGREDIENTS

1 cup whole mung bean sprouts
1 tsp ghee, sesame oil or olive oil
1 tsp black sesame seeds
1 tbsp finely minced fresh ginger root
1 tbsp finely minced fresh ginger turmeric root
¾ tsp salt
1/8 tsp hing
¼ tsp freshly ground black pepper
1 tbsp fresh lime juice, or to taste

DIRECTIONS

In medium sauté pan, heat oil over medium-low heat. Add the black sesame seeds, ginger, turmeric and toast for 10 seconds, then add the salt, hing, black pepper and mung sprouts. Sauté for 5 to 10 minutes, until the sprouts absorb the spiced oil and soften.
Turn off the heat and let the mung sprouts cool slightly then add lime juice. Serve immediately.