Category: Banyanbotanicals
Cultivés et appréciés depuis des millénaires, les haricots mungo sont un incontournable de la cuisine ayurvédique. Ils peuvent être mijotés en un ragoût copieux, réduits en farine sans gluten, ou germés pour une garniture ou un en-cas croquant et nutritif.
Sprouted a batch for the first time and they were crunchy and ready in about four days, which was faster than I expected. The stew I made with them turned out thick and hearty, exactly what I wanted on a cold evening.
I'd never used these in a stew before, but they simmered down perfectly creamy in about an hour. The gluten-free flour I ground from them gave my pancakes a lovely, earthy depth.
Sprouted a handful on my kitchen counter for the first time and they were crunchy and fresh by day three. The beans themselves are clean, no pebbles or debris, and they cook up soft without turning mushy. Perfect for a simple dal when I don't want to fuss.
