The Mung bean has ways it assists in your physical well-being, nourishing you from the inside out. It contains Protein, Carbohydrates, Vitamin C, Vitamin K, Magnesium, as well as Copper. This salad is not the traditional Nepali style but we do eat Mung bean dal (soup) often. They are also common in Thai, Vietnamese, Korean and other Asian dishes. Personally, I like the fresh and juicy taste of the sprout itself.
I customarily enjoy eating them as a side dish but occasionally I just throw them on top of a noodle dish. Now, make sure you boil them thoroughly for around minute because the sprouts grow in warm, moist conditions and have a high risk of bacterial contamination otherwise.
Mung Bean Salad
- Mung Bean Sprout: 1 lb
- Sea Salt: 1/2 teaspoon
- Lime Juice: 1/2 teaspoon
- Sesame Oil: 1/2 teaspoon
- Green Chillies: 1 (finely chopped)
Wash Mung Bean thoroughly.
Boil them for a minute then drain the water.
In a bowl, add the sprouts, salt, lime juice (depending on your taste), sesame oil, and green chillies.
Mix them all together.
Salad is ready.