Prep the Ginger: Julienne the ginger into paper-thin strips.
In a small bowl, toss with ¼ teaspoon / 1 ml (0 fl oz) of salt and ½ teaspoon / 2 ml (0.1 fl oz) of lemon juice.
Set aside to marinate for at least 30 minutes.
Bloom the Spices: In a separate small bowl, combine the asafetida, ground coriander, cayenne, and turmeric.
Heat the ghee or oil in a large pan or casserole over medium-high heat.
Add the cumin and mustard seeds.
Once the mustard seeds begin to pop, toss in the powdered spice mix and stir for 2-3 seconds until fragrant.
Cook the Sprouts: Immediately add the sprouted mung beans to the pan and stir to coat.
Add 1-2 tablespoons (30 ml / 1 fl oz) of water, cover, and cook to your desired texture: 2-3 minutes for crunchy, or up to 10 minutes for tender-crisp.
Finish and Serve: Stir in the sugar, the remaining lemon juice, and the remaining salt.
Transfer to a serving platter.
Garnish with the marinated ginger strips, fresh mint, and a final drizzle of melted butter or ghee.
Serve warm with optional radish roses and celery curls.
Don't let the powdered spices burn! Have your sprouts ready to go into the pan immediately after adding the spice mix to the hot oil.
