Did you know that 2016 is the United Nations International Year of Pulses (IYP)?
Check out more details on Pulses, the nutritious seeds for a sustainable future at – http://www.fao.org/pulses-2016/about/en/
My pantry is always stocked with variety of pulses that include whole pulse like chickpeas, split pulses with the skin on, and split pulses with the skins removed. Pulses are packed with protein, making a great alternate to animal protein and are low in fat and high in fiber. Pulses when stored in airtight and dry containers have a long shelf life and can be used in a variety of dishes.
One of my favorite beans is the mung bean. The recipe here is a super easy, healthy and filling sprouted mung bean salad that can be prepared in no time. You can add any vegetables that you like, squeeze some lime juice, sprinkle with some salt and pepper and Enjoy!
Prep time: 5 mins Cooking time:0 mins Total time: 5 mins
1/2 cup sprouted mung beans
1/2 cup chopped tomatoes
1/2 cup chopped red onion
1/2 cup sweet corn
1/2 cup chopped cucumber
1/2 cup of grated carrots
1 tbsp Lime juice
cilantro to garnish
salt and pepper to taste
Mix the sprouted mung beans with the tomatoes, red onion, corn, cucumber and carrots. Sprinkle with the salt and pepper. I have used red pepper in this recipe. But you can use black pepper or finely chopped jalapenos. Pour the lime juice and mix well. Garnish with cilantro.