This is a mildly spiced, refreshing and healthy appetizer. Tomatoes and cucumbers are filled with sprouted moong or flavored cream cheese. It makes an amazingly colorful finger food that is easy to prepare and tastes incredible.
Recipe will serve 4.
Ingredients:
Sprout Topping
1/4 cup moong sprouts1/2 teaspoon oil¼ teaspoon cumin seeds1 teaspoon minced ginger1/8 teaspoon black pepper1/4 teaspoon saltFew drops of lemon juice1 tablespoon of waterCream Cheese Topping
2 tablespoons cream cheese½ teaspoon minced ginger1/4 teaspoon saltPinch of black pepper1 teaspoon finally chopped cilantro or dillMethod
Prepare Sprouts: In a small frying pan, heat the oil on medium heat. Add cumin seeds and as they crack add sprouts, ginger, black pepper and water. Cook for 2-3 minutes until sprouts are tender. Remove pan from heat. Add lemon juice, stir and set aside.Prepare cream cheese topping by mixing all the ingredients. Set aside.Cut tomatoes in half and scoop out the seeds creating hollow bowls.Take cucumber slices and scoop out the seeds, creating small bowls.Fill all tomatoes and 4 cucumber slices with moong sprouts.Fill the remaining 4 cucumber slices with cream cheese filling.Serve and enjoy!How to make sprouts
Soak the whole moong for 10 to 12 hours. Water should be about four times more than the Moong.After soaking moong, it will double in volume.Drain the water and loosely wrap the beans with the muslin or cheesecloth. Store the soaked beans in a warm dark placeView the original article here
