1 Cup Mung bean sprouts
1 Tomato
¼ jalapeño (optional)
Handful chopped cilantro
Himalayan salt
¼ tsp Cumin seeds
1 tsp Chaat Masala
1 TBSP Coconut Oil or ghee
In a heavy bottom pan, heat the oil- add cumin seeds and let it crackle.
Add chopped Jalapeño, chopped tomatoes and cook till tomatoes are soft .
Add Salt, Chaat Masala and Cilantro.
Remove the pan from the heat and mix in Mung Bean Sprouts.
Serve warm or cold.
Optional: Add Diced Beetroot or fruit of Pomegranate to add flavor and color.
Try growing your own sprouts. All you need are some seeds/dried beans, a large, clean jar and some netted fabric secured with a band. Soak seeds that have been thoroughly rinsed for the first 24 hours in clean cool water, draining and refreshing the water several times. Store in the dark corner. Then rinse twice a day with fresh clean water and set in sunlight The sprouts will be ready to eat in a 2-4 days.
*Benefits of Sprouting
Sprouts are concentrated source of protein, vitamin A, B, C, and Minerals, fiber, chlorophyll, and essential fatty acids. Nutrients from the sprouted bean are more easily digested. Sprouts are alkalizing to the body
