Mung bean salad with tomato and cucumber
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Whole mung beans |
| ½ | teaspoon | Ground turmeric |
| ½ | teaspoon | Salt |
| ½ | cup | Chopped tomato |
| ½ | cup | Chopped peeled cucumber |
| 2 | Green onions (white & light green only) finely sliced | |
| 3 | tablespoons | Fresh lemon or lime juice |
| ½ | teaspoon | Indian chili powder |
Directions
Place beans in a bowl. Add enough water to cover beans by 3 inches.
Let beans soak overnight.
Drain beans. Tie beans tightly in a double layer of cheesecloth.
Hang in well-ventiliated place 2 to 3 days. Lightly moisten cloth once a day until beans sprout.
Transfer sprouted beans to a saucepan. Fill with enough cold water to cover beans. Add tumeric and salt. Bring to a boil. Reduce heat and simmer until beans are just tender, 5 to 10 minutes. Drain well and cool.
Transfer beans to a bowl. Stir in remaining ingredients. Chill salad well before serving.
Adapted from: Suneeta Vaswani's recipe in Bon Appetit (February 1987) Typed for you by Karen Mintzias Submitted By KAREN MINTZIAS On 02-17-95