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  • 1 cup mung beans

  • Enough water to cover beans, plus 1 inch

  • 1 tablespoon Ghee

  • 2 cloves of garlic (minced)

  • 1 spring onion (sliced)

  • Mineral salt and freshly ground pepper to taste

​Enjoy over basmati rice and other vegetables or by itself!  



  • Wash and rinse the mung beans three times.

  • Add them to a large bowl with enough cool water to cover the beans by 1 inch. Soak overnight—the beans will swell!

  • The next day, drain the beans thoroughly. Cover the bowl and leave in a cool, dark place for two to three days, rinsing and draining each day.

  • Once the sprouts are ready to eat, rinse the bean sprouts under cold water and soak them in water for 5 minutes.

  • Drain the water leaving the bean sprouts in the colander for 30 minutes to get rid of most of the water on the bean sprout.

  • Heat Ghee in a bowl and stir-fry the garlic until it becomes aromatic.

  • Add bean sprouts to the bowl and quickly stir-fry for 30 seconds, then add the spring onions.

  • Keep stir-frying for another 30 seconds and season with salt and pepper. Serve hot.

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