Mung beans
sprouts long or short are used commonly in many Indian, Chinese and other Asian
cuisines. Mung beans are crisp, nutty and are very healthy to eat. Mung beans
sprouts are fastest beans to sprout and can done easily. Making mung beans
sprouts at home are very easier and better than getting ready made sprouts.
Cuisine: Asian | Recipe Category: From The Scratch
Soak Time: 5 Minutes | Sprouting Time: 2-6 days | Serving: 1 cup
Soak Time: 5 Minutes | Sprouting Time: 2-6 days | Serving: 1 cup
Ingredients:
1. |
Moong beans/Mung
beans |
½ cup |
2. |
Water |
To Soak |
Equipment required
1. |
1 small bowl to
soak |
|
2. |
Wide deep
container & Container with holes (same size) |
|
3. |
Kitchen
towel/cloth |
|
4 |
Small bowl |
|
Step by Step Instruction: [Hide Images]
Day 1
- Pick & Rinse: Pick mung beans which might have soil, stone etc. Rinse the mung beans 3-4 times in cold water until the water runs clear.
- Soak:Place the rinsed beans in a big clean bowl. Add enough cold water to the bowl to immerse the beans, generally around 2 to 3 times the volume. Cover and soak the beans overnight or at least 8hours. Usually after 8 hours the beans will swell. If you have sprout maker you can use that instead.
Day 2
Day 3
- To make long Sprout Beans: Take a wide big container and place the small bowl with the container with hole over it.
- Wet towel or kitchen towel and spread over the container as shown in picture. Spread the mung beans on the wet towel. Pour some water and cover with another towel and keep in cool, dry and dark place. Try to find a place which gets little to no sunlight otherwise beans will turn green and will start to grow in plant. The bottom of a closet/pantry or Oven can be a good option.
Day 4:
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