-Recipe from Yamuna mataji
Sautéed Sprouted Mung Beans with Julienne ginger Root

Ginger marinating time: 30 minutes
Preparation time (after assembling ingredients): 5 minutes
Cooking time: 5 minutes
Serves: 4 or 5

1 ½ -inch (4 cm) piece of scraped fresh ginger root
1 ¼ teaspoons (6 ml) salt
3 table spoons (45 ml) fresh lemon juice
¼ teaspoon (1 ml) yellow asafetida powder (hing)
1 table spoon (15 ml) ground coriander
¼ teaspoon (1 ml) cayenne pepper or paprika
½ teaspoon (2 ml) turmeric
3 table spoons (45 ml) ghee or vegetable oil
1 ½ teaspoons (7 ml) cumin seeds
1 ½ teaspoons (7 ml) black mustard seeds
1 ½ cups (305 g) whole mung beans, sorted, washed and sprouted until the tails are ¼ inch (6 mm) long (page 23) (about 3 ½ cups/830 ml sprouted beans)
1-2 table spoons (15-30 ml) water
2 teaspoons (10 ml) raw sugar or equivalent sweetener
3 table spoons (45 ml) minced fresh mint
1 table spoon (15 ml) butter or ghee
4 or 5 radish roses and celery curls for garnishing (optional)

This amount applies only to yellow Cobra brand. Reduce any other asafetida by three-fourths.

1.    Cut the ginger root into paper-thin slices, stack and cut again into paper-thin julienne strips. Place all of the strips in a small bowl, sprinkle with ¼ teaspoon (1 ml) of the salt and ½ teaspoon (2 ml) of lemon juice and set aside for 30 minutes.
2.    Mix the asafetida powder, ground coriander, cayenne or paprika and turmeric in a small bowl. Heat the ghee or oil in a heavy 3-4 quart/liter casserole over moderate to moderately high heat. When it is hot, stir in the cumin seeds and black mustard seeds. Fry until the cumin seeds turn brown. Toss in the powdered spices, and 2 or 3 seconds later stir in the sprouts.
3.    Add the 1-2 table spoons (15-30 ml) of water and cover. Cook for a few minutes if you want your sprouts crunchy, or up to 10 minutes if you want them tender-crisp. Then stir in the sweetener and the rest of the lemon juice and salt.
4.    Pour onto a warmed platter or individual plates. Sprinkle with the marinated ginger strips, mint and a drizzle of melted butter or ghee and serve immediately. If you like, garnish each serving with a crisp radish rose and celery curl.