Mung beans are a good source of plant-based protein and a staple in many Asian and Indian dishes. There’s nothing like a spicy, Indian moong dal made of split mung beans.
Have you tried sprouting your own mung beans? It’s easy and within 2-5 days they are ready to be used in your salads, soups, stir fries or as a topping on some of your favourite dishes. In fact, mung beans are so versatile that you can even add them to your smoothies.
Sprout your own mung beans
1. Rinse 1/3 cup of certified organic mung beans with water. Rinse well to remove impurities.
2. Place your mung beans in a sprouting jar and fill with 750ml of water.
3. Soak for 6-8 hours depending on the climate. If it is warm and humid weather, soak for six hours and soak for eight hours in cooler climates.
4. Rinse well with fresh water and drain.
5. Leave your jar upside down, titled on an angle for 6-12 hours , with the sprouting lid attached. This allows water to drain from your mung beans.
6. Repeat the process until your mung beans have sprouted. This can take between 2-5 days, depending on your taste preference.
Warning: Be careful with hard hulls as some mung beans may not sprout. Remove unsprouted mung beans (your teeth will thank you).
When sprouting with a jar, it is best not to overcrowd your seeds/legumes or grains as it may lead to mould issues. Rinse well and rinse regularly – ensure that the water runs clear (and not murky). If your sprouts don’t smell right, become soggy or look ‘yucky’ you may need to start another batch.
Mix it up
You can mix mung beans with whole lentils. You need 1/4 cup of mung beans and 1 cup of lentils. Use the same instructions and they will sprout in 4-5 days.