Persian Tamarind Lime Sprouted Mung Beans

by Edward Daniel
Persian Tamarind Lime Sprouted Mung Beans is vegan and raw. Image by Edward Daniel (c).

Get something exotic and pranic into your orifice as raw light energy infuses with your body. And, indulge.

Marinaded Persian tangy sumac, tart caramelly tamarind, citrus dry lime, parsley with freshly sprouted mung beans.

This dish will obliterate any belief that vegan food can’t be super easy to make.

Make this:

  • When you’ve got friends over for a healthy meal and need a dish to contrast with less sharper dishes
  • When you fancy a light-highted dish which has a little kick yet exotic too
  • When you’ve got a raw potluck with a dish that’ll have your new acquaintances swooning at your creation

Persian Tamarind Lime Mung Beans was inspired when attending a raw potluck with cooks from all over the World, and the exotic flavours came bursting through.

Persian flavours in this dish include a medley of wholesome flavours; tangy sumac, dry limes, tamarind, raisins and parsley.  Marked by food that evokes balance, Persian cuisine has its own ancient heritance creating a flow of energy between body and mind.

Persian Tamarind Lime Sprouted Mung Beans is vegan and raw.

Love.

Edward x

Persian Tamarind Lime Sprouted Mung Beans is vegan and raw. Image by Edward Daniel (c).
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Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 200g mung beans
  • 4 dry limes
  • 250ml filtered water
  • 1tsp sumac
  • 1tbs tamarind paste (10g fresh tamarind destoned)
  • 2 dates, destoned
  • 50g raisins
  • Few sprigs of parsley

Instructions

  1. Soak the mung beans in filtered water for 24 hours. (Day 1)
  2. Drain and place in a colander over a large bowl – ensure there is sufficient aeration to allow the mung beans to sprout. Leave to one side for about 48 hours. (Day 2 and 3).
  3. Chop the limes and place in 250ml of filtered water. Cover and set to one side. (Day 3).
  4. Discard the limes and retain the juice. Destone the tamarind, and whizz the lime juice with the dates. Place in bowl with the sumac and raisins. Set to one side for about 30 minutes. (Note you can eat the limes – its common in Persian dishes to do so – but I find it’s too much for me…)
  5. Marinade the mung beans in the tamarind and lime mixture for a couple of hours.
  6. Serve with some chopped parsley – note if the marinade is too potent, just serve the mung beans on its own.

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