Mung bean salad with tomato and cucumber

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Recipe by: caran

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Whole mung beans 2 Green onions
1/2 ts Ground turmeric - (white light green only)
1/2 ts Salt - finely sliced
1/2 c Chopped tomato 3 tb Fresh lemon or lime juice
1/2 c Chopped peeled cucumber 1/2 ts Indian chili powder

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