Sprouted mung beans
An easy, step by step tutorial for making sprouted mung beans. These sweet, nutty, versatile sprouts can be used in curries, stir-fries, salads, wraps and so much more.
Servings: 4 servings (¼ cup dried beans)
Calories: 180kcal
Equipment
- Colander (or mason jar with a two-)
- Cheesecloth (or kitchen towel)
Ingredients
- 1 cup dried mung beans (sabut moong, pachai payaru)
- 3 cups water
Instructions
Rinse beans
- Place the mung beans in a colander and rinse them thoroughly under running water.
Soak beans
- Place the beans in a bowl and add the water. Cover with a lid or kitchen towel or cheesecloth and let the beans stand on the counter for eight hours or overnight.
Strain and sprout
- Strain the beans by placing them back in the colander. Cover the beans with the lid or kitchen towel or cheesecloth and let them stand for a day until small sprouts appear. Rinse the beans twice a day while waiting for them to sprout.
Store sprouts
- Once the sprouts have reached the desired length refrigerate the sprouts and use them within 2-3 days.
Nutrition
Serving: 1 serving (from ¼ cup dried beans) | Calories: 180kcal | Carbohydrates: 32g | Protein: 12g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 17mg | Potassium: 645mg | Fiber: 8g | Sugar: 3g | Vitamin A: 59IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 3mg