Sprouted Mung Bean Saute

• 1 1/4 cups whole mung beans
• 1 tablespoon extra virgin olive oil
• 1 1/2 teaspoons black mustard seeds
• 5 fresh garlic cloves, chopped
• 1 tablespoon fresh ginger, chopped
• 1/2 teaspoon ground turmeric powder
• 1/4 teaspoon cayenne pepper
• 2 fresh tomatoes, chopped
• 1/4 cup water
• 2 tablespoons lemon juice, fresh
• 1 1/4 teaspoons salt, or to taste
• 1 pinch black pepper, to taste

1. For sprouting the beans: Put the mung beans in a large bowl and add water that covers the beans by about 1 to 2 inches. Let soak for about 12 hours and then drain the water. Line a bowl with a clean, damp dish towel (or white t-shirt), put the beans in the towel and cover the top of the beans with the rest of the towel so that the beans are completely enveloped. Leave in a dark, warm place (such as an oven) for another 12 hours. The beans will have sprouted a bit at the end of 12 hours.
2. Heat the oil in a saute pan over medium-high heat. When hot, add the mustard seeds. When the seeds pop, turn down the heat to medium and add garlic, ginger, turmeric and cayenne. Saute for about one to two minutes until just before the garlic starts to brown.
3. Add to the saute pan the sprouted mung beans, tomatoes, salt and water. Mix and allow the mixture to come to a boil and then turn down the heat to low. Cover the saute pan with a lid and cook the beans for 20 minutes. Add a little more water if the mixture gets dry.
4. Mix in the lemon juice and season with black pepper to taste. Serve over rice, another grain, or with a dollop of yogurt.

beans, extra virgin olive oil, black mustard seeds, garlic, fresh ginger, ground turmeric, cayenne pepper, tomatoes, water, lemon juice, salt, black pepper

Taken from food52.com/recipes/18462-sprouted-mung-bean-saute (may not work)