Sprouted Mung Beans in Ayurveda Cuisine
Mung beans have been a part of the traditional Ayurvedic diet for thousands of years. Mung beans are considered a truly cherished food in Ayurveda.
Mung beans are easy to digest compared to many other beans and lentils. Some people can experience gas or bloating from eating beans like chickpeas or kidney beans but with mung beans this usually doesn’t happen. They are actually very beneficial for digestion due to their high fibre content and they can even help prevent IBS symptoms like constipation.
Cook the mung beans with traditional Ayurvedic spices that can help increase digestibility. In Ayurvedic cuisine, they are commonly cooked with spices such as ginger, cumin, coriander and turmeric in order to help make them taste great while also helping to avoid any stomach pains.
By soaking and sprouting mung beans, it will enhance the digestion process.
Mung beans have some huge health benefits:
- Can Help Lower High Cholesterol Levels and Protect Against Heart Disease
- Helps Lower High Blood Pressure
- Contains Antioxidants That Fight Cancer Development
- Can Help Prevent or Treat Type 2 Diabetes
- Provide a High Source of plant-based Protein
- Boosts Immunity and Protects Against Infections and Viruses
- High Source of Vitamins and Minerals, Like Folate and Magnesium
- Easier to digest compared to other beans
Sprouted Mung Beans
- Place ½ cup mung beans in a large bowl, cover with water and soak overnight or for at least 12 hours.
- Drain and rinse thoroughly using a sieve. Leave beans in sieve and place in the empty bowl. Cover the bowl with a clean towel.
- Rinse twice a day, morning and evening are great times. Place sieve back in the empty bowl and cover with the towel.
- Do this every day for around 2-3 days. You will start to see little white sprouts growing from the mung beans.
