MUNG BEAN SPROUT SANDWICH

I can live off of sandwiches and burgers all my life, as you can tell if you go through my blog. At least I try to make them as healthy as possible and I hope you have been enjoying this journey too. The latest sandwich the family and I have been enjoying, mung bean sprout sandwich. Best way to get your Vit A, Vit K, Vit C, Iron, Folate and fiber. Mung bean sprouts when eaten raw may carry bacteria. The benefit of this recipe? We cook them and flavor them with yummy goodness. Do try this at home.

INGREDIENTS
2 Tomato, sliced
3 Cups Onion, finely diced
2-8 Slices Bread of choice
1.5 Cups Green Mung Beans
1 Tsp Tumeric, powdered
1/4 Tsp Garam Masala
1/4 Tsp Brown Sugar
3 Tbsp Cup Lemon juice
1 Tbsp olive oil
Salt to taste

PROCESS
1. Put the mung beans in a container and cover with water. Let stand for 4-5 hours. This is the sprouting process.
2. In another bowl add salt and 1 Tbsp lemon juice to 1 cup diced onion. Let it sit for an hour.
3. After 4-5 hours the mung beans will have absorbed all the water and increased in size. You may see little shoots. If you do not see shoots that is okay too. Your mung bean has been through the sprouting process.
4. In a pan add the olive oil. Add 2 cups of onions to it and shallow fry on medium heat.
5. To this add the tumeric, 2 tbsp lemon juice, salt, brown sugar, and garam masala. Stir.
6. Add the sprouted mung beans along with any remaining water. Stir.
7. Add 1/2 cup of water. Cover and let simmer on low heat.
8. The mung bean will be really soft when it is done cooking.
9. Toast the bread slices.
10.  Add a layer of the cooked mung beans, marinated onion, and tomato slice to the bread. Top it off with the other bread slice and dig in.

BOMBAY SANDWICH

One of the yummiest sandwiches that I can never get bored of. Just thinking of it makes my mouth water. I could live off this sandwich if I could. My grandpa used to bribe me to get errands done for him with a couple of these sandwiches. These sandwiches were sold as street food in some parts of Mumbai (a.k.a Bombay). Flavorful buttery yummy goodness mmm mmm mmm. It just might turn you into a vegetarian. I have got my whole family hooked.

INGREDIENTS

SANDWICH
Sliced Bread
2 Tomatoes, sliced
1 Cucumber, peeled and sliced
1 Potato, baked and sliced
1/2 Onion, slivered
1/2 Cup Organic Tomato Ketchup
1 Tbsp Organic Salted Butter

PESTO
1 Bunch Cilantro
1 Tbsp Ginger, slivered
1/2 Lemon, juiced
1/4 Tsp Sugar
4 Green Chillies (Substitute Jalapeno)
Salt to taste

MASALA
1/4Cup Cumin Seeds
1 Tbsp Cinnamon, powdered
1 Tbsp  Cloves
1 Tbsp Black Pepper
2 Tbsp Fennel Seeds
1 Tbsp Rock Salt



PROCESS
FOR THE PESTO
1. Combine all of the above ingredients for pesto in a blender.
2. Add water as needed. The pesto should be on the pastier side and not too thin.

FOR THE MASALA
1. Roast the cumin seeds on a pan, no oil.
2. Combine all the ingredients in a food processor until it is fine.

FOR THE SANDWICH
1. Spread the pesto liberally on one slice.
2. Layer with the tomato, cucucmber, onion, and potato.
3. Sprinkle the sandwich masala
4. Spread the tomato ketchup on the other slice to top it off
5. Spread butter liberally on both sides and put it on a panini grill. You can always do this on a pan if you do not have a panini grill.


TIP
1. You can make the pesto and put it in a ice cube tray to use as needed. Preserves the freshness. Defrost outside before use. Do not microwave.
2.  You can make a bigger quantity of the masala and store it in an air tight container.
3. If you do not have access to all the ingredients for the masala, you can always buy the Spicezza Sandwich Masala from an ethnic store to use.