Sprouted Moong with Pomegranate Molasses

The time has come to confess my unabashed infatuation with pomegranate molasses. Sigh. Its become the little black dress of my kitchen. Adds much style and is quite versatile.

Heres what I did:
1. Moong keeps well, so I always seem to have some dried beans around. I have a soft spot for sprouted moong. Its like magic - finding curly little sprouts emerge in 12 hours! Anyhoo, soak the dried beans for 8 hours. Drain water and store in a moist, dark environment. They will sprout in 8-12 hours.
2. You can eat 'em crunchy. In my (ahem) advanced years, I find that I like my moong tender (Now why does that sound evil?!) Chucked the sprouts in a pan, water and all, and put a lid on it. I usually don't add more than a scant quarter cup of water per cup of sprouted moong. I don't like cooking them to mush.
3. When they have reached the desired level of softness, allow them to cool a little.
4. Toss with pomegranate molasses. This is the secret ingredient that makes everything DELICIOUS! Tart and sweet. Yum.
5. Other ideas: One can always break out the chaat masala and/or lemon juice. Chop up some onions and coriander, if the mood stikes you. Serve with yoghurt on top.


The verdict:
Served with yoghurt, these little guys work nicely as a snack on a hot day or after a workout. I also take them for lunch, accompanied by baby spinach or couscous. No wonder my devotion to pomegranate molasses continues unabated.

Links and Resources
What to do with Pomegranate Molasses now that I have it:
1. I fell headlong in love with Kip and her blog, featuring Roasted Red Bell Peppers with Pomegranate Molasses
2. I've used beet greens and various kinds of chard in this recipe from the Slow Cook
3. Cumin and pomegranete molasses glazed squash, based on this recipe from Raspberry Eggplant has worked pretty well for me.

This one goes to Click! May 2008 - Beans and Lentils and to FoodBlogga for Beautiful Bones. Forgive me for regurgitating scientific information that I have no authority over. With that disclaimer, here are the reasons I think its appropriate for Beautiful Bones. While moong is not particularly calcium-rich, sprouting apparently enhances the calcium content of beans. The presence of trace nutrients in sprouted moong may enhance calcium absorption. Lastly, while calcium intake may be the 'necessary' condition, muscle activation and loading serve as the 'sufficient' condition for good bone health. Alright, time to step off the soapbox!