There is nothing like coming home on a cold autumn day to a bowl of steamy, cilantro scented, home sprouted beans. The mung beans take about 3 days to sprout, but are well worth the effort. This curry is great with rotis or rice; but I eat it just as it is. The quantities below will make about 8 servings, scale down if you need to.

To sprout mung beans: You need about 3 days to sprout the beans. Start by washing the beans well and soaking them in warm water over night. Then drain the beans and tie them into a bundle using cheese cloth. Place your mung bean bundle in a dish with a lid in a dark place. You will have sprouted mung beans in 2 days! For detailed instructions, see this video from http://showmethecurry.com/

Ingredients

Sprouted Mung Beans – 2 1/2 lbs. See video above for sprouting instructions
Onion – 1 large
Tomatoes – 3
Garlic paste – 2 tbsp
Ginger paste – 2 tbsp
Cumin – 1/2 tsp
Turmeric – 3/4 tbsp
Chili powder – 1/2 tbsp
Cumin powder – 1 tbsp
Coriander powder – 1 tbsp
Lemon juice – 1-3 tbsp
Cilantro for garnish
Oil – 2 tbsp
Salt – 1 1/2 tbsp

Chop the onion and tomatoes.

In a large skillet, heat the oil and add the cumin. When its fragrant, add the chopped onions. Saute till onions are soft. Then add the tomatoes and ginger garlic paste. Cook till the tomatoes break down. Now add the turmeric, chili powder, cumin and coriander powders. Saute for 30 seconds.

Slowly add the sprouted mung beans, salt and 6 cups of water. Bring to a boil. Cook beans on medium heat for about 15 minutes. Beans should be tender but not mushy. Turn off heat, stir in lemon juice and chopped cilantro. Taste the curry before adding the lemon; if your tomatoes are tart enough you might not need the lemon.