By Rachana Yemula | Posted: October 10, 2018
2 cups - green cabbage cut into pieces
2 tbsp - sprouted mung beans
1 inch - ginger, freshly grated
1 pinch - hing ( asafetida )
1/4 tsp - black mustard seeds
1/4 tsp - cumin seeds
1 tsp - hemp seeds (optional)
4 - curry leaves (optional)
1 - green chilli slit in half lengthwise
1 tbsp - ghee or coconut oil
1/4 tsp - turmeric
Sea salt to taste
1 small bunch - fresh cilantro - chopped
- Wash the cabbage and set aside to drain all water
- Heat ghee/organic oil in a saute pan on a medium flame
- Now add mustard seeds and cumin seeds, fry until you hear them sizzle and pop.
- Add hing, curry leaves, green chilli
- Now add the cabbage, turmeric and salt
- Saute, cover and cook for 5-8 minutes until cabbage softens and still has a crunch to it.
- Now add mung bean sprouts, cook 3-5 minutes uncovered until all the moisture and water cooks out.
- Turn off the heat and add freshly grated ginger and hemp hearts.
- Garnish with freshly chopped cilantro to complete the dish
- Serve hot with cooked basmati rice
Note: For a vegan recipe use coconut oil or any organic oil instead of ghee. Optional ingredients can be omitted.
Benefits of sprouting:
The process of soaking and sprouting reduces the anti-nutrients and phytic acid content and increases the absorption of nutrients. It also increases the fiber content that helps with easier digestion. Mung bean sprouts are high in prana and are a rich source of protein, vitamin C, vitamin A and fiber.
Recipe by Rachana Yemula, Certified Integrative Nutrition Health Coach, Founder of Wellnessboon, Doctor, Co-author of Sleep Problems in Children and Young People, Yogi and meditator.