Well folks, it is that time again,

We need to snack after the swap and meeting all friends.

I will soon share what I am bringing.. I need to to go the grocery stores....

I'll be bringing deviled eggs.

Good we need this going!

I am planning on bringing sprouted Mung beans with Indian spices.

I have already soaked them and placed them to sprout. Just praying they sprout well. If not will have to make something else!!

Here is a picture of the sprouted mung bean taken the last time I cooked them... a month ago i think.

where did my sprouting Mung bean picture disappear? Here it is again...

I will have a large lettuce and spinach salad and some salad dressing.

looks like someone needs to bring something not so healthy... I will make a peanutbutter chocolate pie tonight. Ingredients include heavy cream, peanutbutter, sugar, etc, chocolate chips melted on top. Zillions of calories per slice. :-)

Yay Lois!!!

Good Food Thanks to all who got the stuff on the food table !!! everything I mean

Sabji, the sprouted mung beans with indian spices was good! Can you share the recipe? Thanks!

Sabji, Cheryl and I also loved the Mung Bean Salad.

Hi Folks, I was out camping in the blue ridge mountains... and hence the delay in getting back...

I guess it would be ok to post the recipe here...

I just returned and trying to unload the stuff( :-()

Will post it soon.

As promised... Here it is.

You can buy most of these items at any Indian grocery store.

Mung beans 2 cups ..

Chili powder

Turmeric powder

Cumin seed and coriander seed powder. ( curry powder will work too)

salt to taste

A tablespoon of Cooking oil ( your choice I use peanut or canola)

Mustard seed.

Dry chillies 2-3. You can also add green chillies if you like hot!!!

Lemon Juice.

A container with lid.

Tomatoes and onions chopped small ( optional)

Cilantro chopped.

The mung beans should be checked for stones and debris and then washed with several times with water.

Soak the beans for about 12 hours ( in summer less time is needed). They swell and will have teensy sprouts.

Transfer the mung beans in a wet towel placed in a container tie the towel up and close the lid . Keep it in a warm place for 2- 3 days. Keep checking every 12 hours for desired length of sprout. If the towel looks dry, sprinkle water. The idea is to create a warm moist chamber ideal for sprouting ( Germination) !!!

I use a spaghetti stock pot for sprouting. I keep the beans in the inner mesh container and put some warm water in the outer container. Cover the pot with a towel and close the lid, Keep this in the oven with the pilot light on ( during Winter) to keep warm.

Ok Now we have sprouted mung beans...

The recipe:

Heat oil in a pan ( large) add mustard seed and when done sputtering add the sprouted mung beans, and all the spices and salt. mix it well and keep stirring . Cook till the beans are a bit tender crispy. Turn off the heat and add lemon juice.

The chopped tomatoes, onions and Cilantro is added just before you serve,

I have not given any proportions as the spices are added in small quantities.

For 2 cups of dry mung beans... maybe a 1/4 teaspoon of each spice will do..

Enjoy and let me know how it turned out.

Would love to know if anyone tried the recipe and how it turned out.

Thanks.

Already trying to figure what to make for the fall swap.

I'll bring chocolate chip brownies... These are ridiculously good because the chocolate chips make the brownies extra chocolate-y and rich! Do we need drinks, too? If so, I'll bring some Ginger Ale or Sprite...

Sabji, your recipe sounds delicious! Can't wait to try it ;) Thanks for sharing!

Mmm...

Hungry already!! Choc heaven indeed. !!

Let me know how it turned out.. The spices add a little .. You can always add more later , even after it is done...

I will bring my daughter's famous key lime cake since it is always a hit!

I will have to start a new thread for fall food at the swap... Let's post it again...

I am hungry!! now.