Sprouted Mung Beans
Red Onion, Cucumber, Chile, Coconut, Mustard Seed-Red Chile Tadka
Chef Vijay Kumar of Semma | New York
Yield: 4 servings
Adapted by StarChefs | January 2025 | Photo: Alexander Zeren
INGREDIENTS
Mung Beans:
½ cup mung beans
Dressing:
4 cloves garlic
½ bunch cilantro
¼ cup lemon juice
1 teaspoon ground black pepper
1 Thai chile
1 cup neutral oil
Mustard Seed-Red Chile Tadka:
2 tablespoons neutral oil
1 teaspoon mustard seeds
2 red chiles, smashed
1 sprig curry leaves
To Assemble and Serve:
2 tablespoons chopped red onion
2 tablespoons chopped cucumber
1 chile, chopped
1 tablespoon chopped cilantro
2 tablespoons fresh grated coconut
Kosher salt
METHOD
For the Mung Beans:
Place mung beans in a colander and rinse until water runs completely clear. Transfer to a mixing bowl and cover with enough water to submerge. Let soak at least 12 hours. The next day, rinse again, then transfer mung beans to a cheesecloth. Wrap tightly in the cheesecloth and place in a nonreactive container. Let sit 12 hours at room temperature.
For the Dressing:
In a Vitamix Commercial blender, add garlic, cilantro, lemon, pepper, and chile. Blend until well combined. With the machine running, slowly stream in oil until mixture is fully emulsified. Transfer to an airtight container and reserve.
For the Mustard Seed-Red Chile Tadka:
In a sauté pan over medium flame, heat oil. Add mustard seeds and sauté until fragrant. Add chiles and curry leaves. Remove from heat and let cool.
To Assemble and Serve:
In a mixing bowl, toss to combine onions, cucumbers, chile, cilantro, coconut, 2 cups Mung Beans, and 1 teaspoon Mustard Seed-Red Chile Tadka. Add desired amount of Dressing and toss until evenly coated. Transfer mixture to a serving bowl.
