How to sprout mung beans | Sprouted Mung Beans

Last updated on February 15th, 2021 at 06:22 am

Sprouted mung beans – step-by-step instructions. Sprouted mung beans are a rich source of nutrition. Now you can make them easily in just a few steps!

What comes to your mind when you think of sprouts? Freshness and goodness? For me, it is the whole process, I just love sprouting lentils and beans. Probably because I am fascinated with how it grows so quickly and mostly because I love waking up to these beauties.

It is so easy to make sprouts at home that whenever I see packed sprouts being sold at supermarkets and think “what a waste!”. Not because they’re expensive, I meant I dunno if those packets are expensive, it can’t be. But because I think of the packaging and the transportation it goes in bringing those to the stores, especially when it is like extremely easy to make.

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You just soak the seeds and leave them to sprout. It is that simple. I sprout millets, beans, lentils, and seeds on a regular basis.

So what is Sprouting? How is it different from microgreens?

According to this, sprouting is the natural process where the seeds begin to germinate and shoots pop up. Sprouts are like teeny tiny plants. But just a little bit different from microgreens. Microgreens are grown in soil and it has little leaves over on top. Whereas sprouts only have the shoots out but no leaves and are grown just with moisture and humidity. Sprouting as such increases the nutrient levels and protein levels which is good for us!

SERVING SUGGESTIONS:

I make sprouts mainly to be made into a stir-fried salad. To make that salad, you just sauté some onions and chilies in oil and then add the sprouts to it with some salt. It makes for an excellent protein-rich evening salad.

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You can also steam them, or add it in your noodles while stir-frying them or even include them in a curry or salads.

IS IT HEALTHY?

Of course! Sprouts are nutrient powerhouses and packed with so many nutrients. Also, they are low in calories and protein-rich making it a great snack before or after a workout! As an added bonus, sprouts are great for digestion mainly because of the sprouting process. Here is a detailed article on the benefits of sprouts, and according to it sprouts may also reduce blood sugar levels.

How to store this?

Sprouts are best stored in a refrigerator after you put them in an airtight container. Mung bean sprouts stay good for at least a week when stored this way.

SPECIAL DIETS:

Mung bean sprouts are obviously vegan, lactose-free and gluten-free. But also, mung beans sprouts are low-fodmap and are easily digestible.

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Variations:

Like I had mentioned earlier, you can make sprouts out of millets, beans, whole lentils and just about any edible seeds. You can make a mixture of all these to make mixed sprouts for a power-packed meal.

These sprouted mung beans are made using a cheesecloth method. But this is one way of making them. You can also make them in mason jars.

How to Sprout Mung Beans:

As I’ve mentioned earlier, sprouting seeds is extremely easy with just a few types of equipment. Let’s see how to sprout mung beans!

For sprouting mung beans, you’ll need the following equipment:

• A bowl with a lid – for soaking and sprouting.
• A mesh strainer – this will help in getting rid of excess water.
• Cheesecloth or muslin cloth or any cotton cloth – Pick an old but clean cloth because sprouting stains the cloth a bit.

Once you gather them, these are the steps to get your sprouted mung beans:

• Measure 1 cup of mung beans and wash them. 1 cup is just a general guideline, you can use 1/2 cup or really any amount of mung beans. Add the washed mung beans to a clean bowl.
• Pour 2 parts of water in this case I’ve used 2 cups of water into the same bowl.
• Cover the bowl with a lid and let it soak for 12 hours or at least a minimum of 8 hours.
• After the soak time, drain the water from the mung beans using a colander.
• Wash the mung beans under tap water.

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• Spread a clean muslin cloth or cheesecloth over a mesh strainer. I generally go with any clean cotton cloth that I have in my house, but obviously don’t need it anymore. That is because sprouting stains the cloth, so remember that while you pick a cloth.
• Transfer the mung beans on to the cotton cloth. Gather the ends and secure them with a rubber band or a clip. Ensure to leave at least 2 inches gap before securing it.
• Place the parcel over the strainer and onto a bowl. Leave them be for 12 hours on your kitchen counter.
• In the morning, you’ll notice the seeds have begun to sprout. If you don’t, give the parcel a wash and place it back to sprout for a few more hours to 8 hours.
• And if you notice the sprouts, you can leave them out for a couple more hours if you like to lengthen the shoots.
• Once you like what you see, transfer the sprouts to an airtight container and store it in your refrigerator. Use your fresh Sprouted Mung beans as and when required.

Notes:

• Soak Time: I like to soak the beans in the morning and then move it to the muslin cloth by evening. This way the beans can be left to sprout overnight.
• Sprout Time: You can notice sprouting after 10 hours. You can leave them to sprout from 10-20 hours. If you’re gonna let it sprout for more than 12 hours, you will have to wash the parcel of beans in cold water a couple of times and then place it back on the mesh strainer. This is to prevent drying, otherwise, you’d notice browned shoots.
• You can use the sprouts immediately or store it for later use.
• Storing: The sprouted mung beans store well for one week in the refrigerator.

Made this? Got doubts? Let me know what you think in the comments below!