My Legume Love Affair, a most popular event started by lovely Susan and hosted this month by Aqua of Served with Love.
Sweet and Sour Beet and Sprouted Mung Salad
a generous handful of fresh beet greens
3 beets, peeled and grated
1 cup of mung bean sprouts
3 tablespoons of unsweetened coconut
2 tablespoons of fresh parsley, chopped
juice from one lime
1 cup of pineapple, finely chopped
1 teaspoon of sea salt
For the tempering:
2 teaspoons of oil
1 teaspoon of black mustard seeds
1/4 teaspoon of asafetida
pinch of cayenne
pinch of turmeric
Rinse the mung beans well and soak overnight in enough water to cover. Drain and transfer them to the center of a few paper towels. Wrap with string, transfer to a pot, cover and let sit for 24 hours.
In a large bowl, combine the beet greens, grated beet, mung bean sprouts, coconut, parsley, lime juice, pineapple and salt.
For the tempering, heat the oil in a small saucepan over medium heat. When hot, toss in the mustard seeds and stir and fry until they begin to pop. Now add the asafetida, cayenne and turmeric and stir into the salad, taking care to mix until everything is well combined.
Serves 4 - 6.
More Mung Bean Recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Mung Bean Paneer
Mung Bean and Vegetable Soup
Mung and Azuki Beans with Fresh Peas and Spices
On the top of the reading stack: Plenty: Vibrant Vegetable Recipes From London's Ottolenghi
Audio Accompaniment: silence, finally