Sprout Bacon Salad
1/2 cup mung beans
1/2 cup whole black lentils (urad dal)
4 bacon slices, chopped
1 large shallot, finely chopped
1 tablespoon lemon zest
2 tablespoons lemon juice
1/2 cup flat-leaf parsley leaves
1/2 teaspoon finely ground black pepper
fine sea salt to taste
Cover beans and lentils with water by 3 inches and let stand at room temperature over night. Drain, then place in a large bowl and cover loosely with a damp paper towel. Let stand at room temperature, remoistening the paper towel as needed and rinsing sprouts once a day, until sprouts are 2 to 3 inches, 3 to 4 days. Rinse sprouts.
Cook bacon in a large heavy skillet until browned 6 to 8 minutes. Let bacon cool to warm in skillet. Place shallot, zest, juice, parsley and pepper in a large bowl. Stir in bacon and any fat in skillet, then stir in sprouts. Season with salt to taste.