Title: Sprouted Mung Beans with Spinach
Categories: Ethnic Vegetarian Vegan
Yield: 8 Servings

1	lb	Fresh spinach - trimmed and well-washed OR- frozen equivalen
5	tb	Vegetable oil
1	tb	Whole black mustard seeds
1	tb	Whole cumin seeds
2	ts	Coarsely grated fresh ginger
10	md	Garlic cloves - peeled and minced
1		Fresh hot green chili OR- more to taste (minced)
2	c	Whole mung beans - semi-sprouted
4	tb	Minced cilantro
2	ts	Salt
2	ts	Ground cumin seeds
2	ts	Ground coriander seeds
1	ts	Garam masala
2	tb	Lemon juice OR- more to taste

Bring 3-1/2 cups water to a boil in a large pot. Cook spinach in boiling water for 2 to 3 minutes, or until it is completely wilted. Drain, then squeeze out as much liquid as possible. Mince spinach, and set aside.

Heat oil in a wide, 3-1/2 to 4-quart pot over medium heat. Add black mustard seeds and whole cumin seeds. As soon as the seeds begin to pop, add ginger, garlic, and minced green chili. Stir and continue cooking for another minute, or until garlic is lightly browned. Add sprouted beans minced spinach, cilantro, salt and 1 cup of water. Bring to a boil. Cover tightly and simmer for 10 minutes.

Uncover and stir in the ground cumin seeds, ground coriander seeds, garam masala, and lemon juice. Cover and continue cooking gently for 5 more minutes.

Adapted from Madhur Jaffrey's recipe in "World-of-the-East Vegetarian Cooking" by Karen Mintzias

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