I had and will always suggest the same thing when it comes to grains in general, soak them at least seven hours before cooking with them. The benefit of sprouting the grains is to get as many of the nutrients locked in them as possible. It is a fact that sprouted grains release up to ninety percent of them, versus only sixty percent from the non-sprouted ones.
In a casserole (I use Terracotta De Silva), saute in sesame seed oil three tbsp of whole cumin seeds until the seeds get brown, add one a half canned of diced plain tomatoes. Add three tbsp of grated ginger, two tbsp of ground coriander and one tbsp of ground Turmeric and cayenne pepper and pink salt to taste.
After five minutes of sauteeing all the listed ingredients, add three cups of distilled or filter water, three sprouted cups of mung beans and let everything come to boil for at least twenty minutes. Taste the stew to make sure the salt and the spicy level is what you want. This a is a perfect time to modify your dish.
You may want to serve yourself a nice sugarless sweet drink or beer before you squeeze the lime into the dish topped with fresh chopped cilantro. This is probably the most complex dish I’ve ever featured in my blog. You and your significant others will enjoy so much, that you will go back to the casserole for more.