Whole Mung Beans are small and green. They are very digestible and low in calories. They are high in protein, iron, and Vitamin B. The protein availability of Mung Beans increases when combined in a meal with rice or bread. If you'd like to cook them, check out our Mung Bean Dal Recipe. But the vitamin/mineral content soars when you Sprout them. You can buy ready-to-use beansprouts from the chiller cabinet in conventional stores. They are already less than fresh, can be waterlogged, and critically the shoots have been allowed to grow too long.
Sprouting Mung Beans
- One large glass jar
- Strong Rubber band
- Piece of Muslin/Cheesecloth to fit over the jar. (or fine cotton handkerchief)
- Mung Beans - enough to fill to one third of your jar (Ours are Fair Trade Organic Mung Beans)
- Time :)
- Wash the beans in plenty of cold water. Rinse them, and put them in the jar.
- Fill the jar with lukewarm water, cover with the cloth & rubber band and set aside in a cool place for 24 hours, away from sunlight.
- The next day, turn the jar upside down to drain the water from the beans through the cloth (the water is said to be good for houseplants). Fill it again with water and shake gently to rinse the beans, then drain the water off once more.
- Now lay the jar on its side for another 24 hours. The little moisture left after draining is enough to start the sprouting process.
- The best time to use them is when the shoots are about 1cm and no more than 1.25 cm. Check them and repeat the rinsing process once or twice a day until they have reached this size. Depending on conditions this could happen within 2 days.
- Carefully wash the sprouted beans, rinse and they are ready.
Eat as they are for a snack, add to salads, stir-fry in Asian dishes etc.
This method is said to work very well with Aduki Beans too but I haven't tried them yet.
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