Make your own sprouted mung beans by washing them and soaking for 24 hours. Once they’re plump, drain the water from them and scatter them into a colander lined with kitchen paper. Cover with another piece of kitchen paper and leave them for 48 hours, trickling a little water on the top piece of kitchen paper after the first 24 hours. Keep them on the countertop at room temperature. After 72 hours, they will be ready to eat. You can store them in the fridge for 24 hours.
- 150 g sprouted mung beans
- 350 g dried vermicelli noodles
- 2 medium carrots (peeled into ribbons with a vegetable peeler)
- 2 tbsp sunflower or vegetable oil
- 2 tsp black mustard seeds
- 10-12 curry leaves
- 1/4 tsp asafoetida
- 2-3 dried red chillies
- 3-4 fresh green chillies (slit)
- 1 medium onion (diced)
- 1 tbsp grated ginger
- 1/2 tsp turmeric
- 1 tsp salt
- 2 tbsp fresh coriander (chopped)
- Cook the vermicelli according to the package instructions. Drain and set aside.
- Heat the oil in a large, non-stick pan. Add the mustard seeds and allow them to crackle. Add in the asafoetida, curry leaves (stand back, they will splutter), fresh and dried chillies. Sauté momentarily and then add the onion and ginger. Cook the onion until translucent.
- Next, add in the sprouted mung beans, carrots, turmeric and salt. Stir-fry for 4-5 minutes.
- Finally, add in the cooked vermicelli noodles and toss to combine. Garnish with fresh coriander.