Moksha Sprouted Salad
[Vegan]

For Sprouting:

1. Wash the dry mong beans and soak in enough water overnight or for a minimum of 8 hours. Drain the water, place the beans in a colander and rinse well under running water. Cover and keep in a warm dry place. In the morning you will see the sprouts starting. Again, wash the mung beans, drain the water, cover and keep. Repeat this step for 1-2 days until you see nice sprouts. Cover and keep in refrigerator and use with 1-2 days.

For Salad:

1. Rinse the sprouts well with water.
2. Heat oil in a large pot.
3. Add the onion and a pinch of salt. Saute until the onions start to turn golden-brown.
4. Add the tomatoes, turmeric, garam masala, and cumin powder and cook until the tomato starts to break down but isn't quite mushy.
5. Add the sprouted mung beans and mix well. Cover and let the beans cook over medium-low heat for about 15 minutes. Stir every once in a while and, if needed, add a couple of tablespoons of water to prevent sticking. You can let the beans cook longer if you want them to be softer.
6. Add salt to taste and then the lemon juice. Mix in the fresh cilantro leaves.
7. Mix well and serve hot or cold.