Never have I eaten a bean or legume that I did not like; they are savory, versatile and fulfilling. However, it was the purchase of Madhur Jaffrey's "World of the East Vegetarian Cooking" cook book when we started experimenting with sprouting mung beans and then being inspired to make this dish, a variation of one of Jaffrey's dishes. <br />Do not be intimidated by sprouting mung beans. The technique is simply to soak them for 1/2 day and then keep them wrapped in a towel in a warm environment for another 1/2 day. After this day of preparation the beans will have sprouted and are ready for use. If you cannot prepare the sprouted mung beans right away then store them in the refrigerator for up to a few days. <br />We typically serve this particular dish over white basmati or brown rice for a quick weeknight meal. However, I'm sure other variations would work as well.

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