1 cup green Mung beans1 tablespoon vegetable oil¼ teaspoon cumin powder ½ teaspoon turmericgenerous pinch chilli powder1 teaspoon smoked Paprika 1 small chopped onion1 tomato chopped Salt to taste Dash of lemon Fresh coriander leaves
Soak the Mung beans for an hour strain - then cover with a damp towel in a colander. Dampen the towel and rinse the beans 2-3 times a day. This took 3 days for long sprouts.
Add mung sprouts to a pot of water, boil for 5-10 minutes depending on how done you want the mung
In a pan, heat oil, add onion and Sautee until soft then add the cumin powder turmeric, chilli powder and Paprika cook for a minute.
Add in the chopped Tomatoe and cook on medium for 2 minutes.
Add in the sprouts, salt to taste, lemon and mix well.
Garnish with fresh coriander and serve hot with Roti