Sprouted Red Mung Bean Salad

I take one cup of dry red mung beans for four people. Remember they double in quantity when cooked.

Sprouting:

Wash and soak dry red mung beans in water overnight. They should be nice and plump the next day. Drain the water. Take a shallow tray. Double layer the tray with wet paper towels. Spread the red mung beans evenly. Place the tray in a place where there is no direct light such as the cupboard under the kitchen sink. Spray the mung beans with a spray bottle twice a day to retain moisture. In about 4-5 days it's well sprouted and ready for a salad. You may leave it longer if you need bigger sprouts.

Salad:

Steam the red mung beans in a steamer until they have no raw taste left. Sometimes I add slices of ginger to the boiling water to infuse red mung beans with ginger flavor.

3 red shallots finely sliced
4 Curry leaves
1/2 Serrano chili sliced
1/8 cup unsweetened coconut flakes
Salt and pepper

Lightly rub a shallow pan with extra virgin olive oil and heat. Add the Curry leaves first, then the sliced shallots. When shallots start changing color add salt and pepper. Then sliced chili. Toss in the steamed red mung beans and coconut flakes. Serve warm.