For the Mung Beans
2 tbsp ghee or olive oil
2 tbsp cumin seeds
2 tbsp coriander seeds
1 tbsp fenugreek seeds
1 tbsp fresh grated ginger
4 cloves garlic, minced
2 tbsp maple syrup
1 1/2 cups sprouted mung beans
3 cups water salt & pepper, to taste
If you’re using whole unsprouted mung beans, soak in a bowl overnight to soften.
In a large saucepan, heat the oil and add the spices, ginger, and garlic to the pot. Stir frequently on medium-high heat until aromatic. Next, add the maple syrup and mix into the spices. Add the mung beans and stir until well coate. Pour water in, cover and reduce to a gentle simmer and cook until tender, about 35 minutes. You may need to add more water and cook longer. When the mung beans are slightly tender but not mushy, remove from heat and season with salt and pepper. Store or set aside until ready to use.
For The Veggies
1 tbsp olive oil
2 small shallots, finely chopped
6 radishes, sliced in 1/4 inch rounds
2 cups fresh spinach
1/2 bunch cilantro, chopped
In a medium saucepan, heat the oil and caramelize the shallots. Next, add the radishes and cook until tender. Last, add the spinach and cilantro, sauté until the greens are lightly steamed but not overcooked. Squeeze the lime juice and season with salt and pepper.
To assemble the tacos, heat the tortillas and layer with mung beans, spring greens and top with sliced avocado, micro greens and an extra squeeze of lime.