Inspired by: Sukju namul
- Pitta seasonJun – Sep in the north
- Kapha seasonJan – May in the north
Cooked Mung Bean Sprouts with Sesame (Sukju Namul)
- Serves
- 4
- Portion
- ≈100 g
- Time
- 10 min
- Texture
- Tender
- Season
- Pitta season (summer)Kapha season (late winter – spring)
- Dosha
- Vata
- Pitta
- Kapha
Pitta–Kapha
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Mung bean sprouts | mung sprouts, trimmed | 400 g | 2000 g | |
| Sesame (til) oil | 2 tsp | 10 g | 50 g | |
| Sesame seeds (til) | 1 tsp | 5 g | 25 g | |
| Rock salt (sendha namak) | ⅓ tsp | 2 g | 10 g | |
| Ginger, fresh | ½ tsp | 3 g | 15 g |
Method
How to cook it
Step 1: Blanch sprouts 2 minutes in boiling salted water; drain well.
Step 2: Toss with sesame oil, salt, ginger and seeds.
Nutrition
Per serving, estimated
Low salt · 0.5 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromGarlic and green onion→Toginger
Appears in
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