Ingredients

• 1 cup of sprouted mung bean
• 1 tsp whole cumin seeds
• 1 tsp olive oil
• 2 cloves of garlic
• 1/2 tsp chili powder
• 1/4 tsp turmeric (which is optional)
• salt to taste

How to prepare:

Make what is called a vaghar which consists in heating oil in a pan. Once it is hot, add in the cumin seed. You will know that the oil is hot enough when you drop in the seeds and little bubbles fizzle around it. Toast the seeds for about 10 seconds while ensuring they do not burn.

Add in the garlic and stir

Once the garlic is browned, add in the sprouted mung beans and the remaining ingredients. Sauté the ingredients until everything is lightly browned. This should be roughly one minute and allows the flavours to seep into the beans.

*For a less crunchy dish, add in a couple of tablespoons of water, cover and cook for 5 minutes or until sufficiently softened.

** Add any addition ingredients. Ginger and onion are nice to add.