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.