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Spicy Mung Beans
Green mung beans – 1 cup, (soaked overnight)
White mung bean sprouts – 1 cup, soaked for 1 night, drained and kept on strainer for 2 days (also available readymade)
White vinegar (sirka) – 1 tbsp
Sesame (Til) oil – 2 tbsp
Salt – 1 tbsp
Soya sauce (optional - instead of salt for Chinese flavor)
Fresh red chillies (taaza lal mirch) – 2, finely chopped
Chilli flakes / dried red chillies ground (sukhi hui lal mirch) -2 tsp
Spring onion (Hare Pyaaz) – 1, finely chopped
Coriander (Dhaniya) – 3 tbsp, finely chopped
Step 1 – Heat sesame oil evenly in a non-stick wok or deep frying pan. Add chopped fresh red chillies, chilli flakes and mix. Lower flame, add spring onion, green mung beans, white mung bean sprouts and mix well. Cook for 3- 4 mins.
Step 2 – Add 1 tbsp vinegar to this mixture and salt. (You may add soya sauce instead of salt at this point) Add 3 - 4 tbsp of chopped coriander and mix well and quickly and remove from flame so that it does not turn black.
Step 3 – Garnish with remaining chopped coriander and serve this starter.
Serves 3 - 4