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–+ servings
Sprouted mung beans in bowl.
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5 from 1 vote

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.
Prep Time5 minutes
Soaking and sprouting time1 day 8 hours
Total Time1 day 8 hours 5 minutes
Course: Meal prep
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Keyword: how to sprout mung beans, sprouted moong, sprouted mung beans
Servings: 4 servings (¼ cup dried beans)
Calories: 180kcal
Author: Vaishali · Holy Cow Vegan
Cost: $0.75 per recipe/$0.20 per serving

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.

Notes

  • Sprouting time varies with room temperature and the beans. The time listed is an estimate; in cooler weather the beans may need an additional day or two to sprout.

Nutrition

Serving: 1 serving (from ¼ cup dried beans) | Calories: 180kcal | Carbohydrates: 32g | Protein: 12g | Fat: 1g | Saturated Fat: 0.2g | Sodium: 17mg | Potassium: 645mg | Fiber: 8g | Sugar: 3g | Vitamin A: 59IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 3mg