How to Sprout Mung Beans | Sprouted Mung beans Recipe

For a long time, I was of the opinion that Sprouting was an energy draining process – until I actually took time to sprout some! It was like a cloud was lifted off me. While the excitement set in, a little of self irritation also came along! I mean how do I count the wastage of all those months, of buying the sprouts off the store shelf, when all it took was few seconds of work on my part right at home? Sheer waste indeed! Anyways, as my father always said – you will never know without actually trying. Sometimes, when you read material or experience, they all seem to sound more bombastic than they actually are! When you set down to do it – its ends up being NOTHING bombastic at all!

Other Sprout Based recipes of interest : How to Sprout Ragi (Indian Finger Millet)Sprouted Ragi Dosa (Finger Millet Crepe), Sprouted Ragi and Black eyed peas Cutlets, How to Sprout Wheat Berries (Indian gehun ka dana), South Indian style Sprouted Mung Bean Salad (Mulai Payaru Sundal)

Like a child who discovered the secret pathway to free chocolate factory, I find myself sprouting often now. They are versatile and nutritious to say the least. Hence, its indeed surprising that I haven’t posted as many sprouting recipes as I ought to have here at Chef In You. I only recently discovered the fact that I sorely lack recipes in the sprouting department. But before that here’s some info I have collected from the net and books on Sprouting the most famous bean of all  – Mung Beans. Enjoyed in variety of cuisines in various forms, it is the most oft reached out for sprouts everywhere. I have mentioned the sources from where I collected the data below. Hope it benefits you as much as it did for me.

In a Nutshell

Seed to Sprout in 2-5 Days
Yield = 2:1
Sprout Shelf Life = 2-6 weeks

Nutritional info:
Vitamins A, B, C and E ; Calcium, Iron, Magnesium, Potassium; Amino Acids; Protein: 20%

Here is a quick walk through for all those who haven’t started the process of sprouting at home.

How to Sprout Mung Beans

1. Take the required amount of beans. I have 1 cup of mung bean here. Remember, it will double once sprouted. So prepare only the amount you can consume within 2 weeks.

2. Wash your beans well in cold water till the water runs clear. Drain and then place it in a bowl or sprouter if you possess one. Fill it with cold water until immersed well. (2 to 3 times as much as the seeds).

How to Sprout Mung Beans | Sprouted Mung beans Recipe

3. Soak overnight or at least for 8-12 hours.

4. Drain the water well. Rinse again with cold water and drain it again.

5. I have a bamboo steamer which I put to good use as far as sprouting goes. Since it has the system of draining, the excess water in case of any, drips off through those holes in the steamer. You can use cheesecloth, paper cloth or just a plain jar for sprouting. If you are using plain jar, then cover it with a light cloth.

How to Sprout Mung Beans | Sprouted Mung beans Recipe

6.Place them in a low light and at room temperature. When they suggest Dark place, don’t imagine inside a shelf or oven. Just place it where there is no direct sunlight like in a considerably darker place in your kitchen counter space or something.

How Long to Grow Your Sprouts and approximate days taken:

If you just want just wee little sprouts
(1/4 – 1/2 inch roots): Rinse and Drain every 8-12 hours for 2 – 3 days.

How to Sprout Mung Beans | Sprouted Mung beans Recipe

If you just want to grow big mung sprouts
(1 – 3 inch roots): Rinse and Drain every 8-12 hours for 4 – 5 days.

How to Sprout Mung Beans | Sprouted Mung beans Recipe

You can grow them more bigger and with thicker sprouts similar to what you get in your fav. Asian restaurant. I said similar since I haven’t personally able to Sprout the ditto looking sprouts. It grows a lot but not as thick. The following note explains the reason why here – courtesy SproutsPeople.com :

Mung Bean Sprouts are most commonly seen big and thick rooted. They are common in Chinese cuisine. Commercial Mung Beans are grown with chemicals and gasses in huge 500 gallon machines. You will never get your home grown sprouts to look like those you see at a restaurant or supermarket, but you can get some thick roots. To do this you will need a sprouter which drains from the bottom (Easy Sprout, SproutMaster, or The Tube )

•When you Rinse, do not disturb the seeds/sprouts. The beans need to stay where they are – to form a mass that is unmovable. Rinse longer – with lower water pressure (if your sink has a sprayer, use that) during the first 2-3 days – until they are firmly in place. ………… Read more on the site

Do you adopt any other easier or different method while Sprouting? Would love to hear from you

5 members have made this recipe!
Made This Recipe?
I would LOVE to showcase it! Please click below to share your experiences while you were making this recipe, and thanks a ton for sharing.

Did you like this post? Share it

http://chefinyou.com/wp-content/plugins/sociofluid/images/digg_48.png http://chefinyou.com/wp-content/plugins/sociofluid/images/reddit_48.png http://chefinyou.com/wp-content/plugins/sociofluid/images/stumbleupon_48.png http://chefinyou.com/wp-content/plugins/sociofluid/images/delicious_48.png http://chefinyou.com/wp-content/plugins/sociofluid/images/facebook_48.png http://chefinyou.com/wp-content/plugins/sociofluid/images/yahoobuzz_48.png http://chefinyou.com/wp-content/plugins/sociofluid/images/twitter_48.png
Email To a Friend Email To a Friend
74 Responses to “How to Sprout Mung Beans”
  1. Jonica

    I have found when sprouting mung beans that if I first rinse the beans and then pour boiling water over them and then soak them overnight I have a 100% germination rate with no hard beans left in the bowl. After this I follow your procedures. When I used cold or luke-warm water I had approx 5% of ungerminated beans left in the bowl. Being a keen plant propagator I thought of using the boiling water method because it is the method I use when germinating hard-coated acacia seeds.

  2. siri

    :?: hi usha.. ive done the same thing.. but at the bottom of the cloth some raagi grains didnot sprout and remained with water on the next day.. this may be a very little portion ..so i couldnt seperate them. should i continue drying the whole?

  3. ninette dsouza

    would love to grow thick mung sprouts like the store bought ones but mine always grown thin so can u please explain your way step by step i sprout them in a colander so how should I go about it. Tks.

  4. Ann

    I used this method with a steamer insert for a cookware set I have. It worked well but I must say the 2:1 yield is way off in my experience. I used just a little over a cup of 11 year old mung beans (previous sprouting experience went in compost – a tangled mass of skinny curled up sprouts) and though the germination was greatly reduced due to the age of the beans I ended up with a 2 gallon zip lock just a little under 1/2 full… not exactly in the 2 or 3 cup range. I will use them all as we are fond of stir fry and especially pad Thai. I also used the plate with a jar of water method to weight them as suggested by another commenter. I have had years of experience sowing and growing seeds in a greenhouse and knew that there is a scientific basis for the weight making the sprouts sturdier. I must say that with nothing more than water and 4-5 days rinsing I have sprouts that are just as nice as the grocery produce section ie. long (many over 2 inches) and stout. I’m very happy with my sprouts… thanks!

  5. Marie in the Philippines

    :mrgreen: I just cleaned my mung beans last night at 10pm and soaked them overnight. 12 hours later, I rinsed them then put them in a clean porous towel, tightly packed, and closed with a rubber band and placed in a strainer over a bowl to drain. I swear to you, within 4 hours I had tiny sprouts already!! I hope they don’t take a nosedive and get fungus or something in the next couple of days!! I am rinsing them every 4-6 hours and now 18 hours later the sprouts are coming out of the towel!! This is so gratifying to me, because I seriously have a black thumb!!

  6. David

    I just recently got hooked on sprouting my own Mung beans but I read conflicting stories about contamination and poisoning. I live in Israel and right now the climate is very hot. The sprouts appear within 12 hours and are already 1/4 inch long. Even after rinsing and leaving them out for an additional 12 hours, is there a greater chance of contamination at a quicker pace because I am doing this is a very warm climate?

  7. Jo Citrin

    I find that if you weight the mung beans after rinsing them by placing a plate or similar object that fits you sprouting bowl, and putting a quart jar filled with water in the middle you will grow larger sprouts. They fight the weight and grow longer. I still rinse them once a day and dehull once they are larger by the water in the bowl and swish them around with your fingers.

  8. hrithika

    i have sprouted beans seeds in an disposable bowl with res sand and urea..will it grow in 1 week.please me a quick reply

  9. Ayanami

    @Lithbern: I’ve found that the easiest way to de-hull (de-skin) the bean sprouts is to just soak the sprouted beans in a big bowl of cold water. Dump the sprouts in, then gently break up the clump with your hand. Most of the hulls will float to the top, while the rest will sink to the bottom. Pull the sprouts out into a strainer or onto a paper towel to remove excess water. One rinse will get rid of about 90% of the skins, while a second rinse should get rid of almost all of them. It takes me about five minutes. Just make sure you have a big enough bowl to allow separation, or if you only have a small bowl, do it in smaller batches.

    Once de-hulled, I store in a ziploc or tupperware container with a paper towel to keep the beans moist, but not soggy.

  10. Lithbern

    I use Organic Mung beans; I sprout them in a large mason jar with a screen over the top to allow for easy drainage of water. I have yet to find a quick and easy way of eliminating the skins of the beans once sprouting is going.

  11. Chris Z

    hey! thanks for the post and wonderful site…i recently found this: http://www.peakprosperity.com/wsidblog/81040/how-grow-bean-sprouts-vietnamese-way
    I guess the sand factor definitely helps to achieve the long thick sprouts

  12. Brenda Bisson

    I just sprouted some Mung means I got from wheatgrass kits .com & they sprouted easily. I used a sproutman hemp bag. A little different than your method, but pretty easy to do. The only problem is, when the directions said to shake bag when rinsing to keep sprouts from growing into the bag itself, I think I shook it too much. I shook them fairly carefully but did it back and forth trying to give them room to grow. I didn’t realize though that it was keeping them from forming a mass as you stated. I think that is why they are sort of thick from the bean halfway up, but then shriveled the last inch or so. They smell ok and taste alright, but the end is harder than the middle & darker than the thick part on bottom & bean. Are they ok to eat, there is no mold that I can see or taste.

  13. Warren

    This is the first time I’ve sprouted mung beans. It surprised me that the sprout (really I think it is the root)had the bean on the end of it. It’s OK as it is soft and crunchy but it isn’t a sprout as such. Secondly the beans shed their skin and it is a very big job to separate them out of the sprouts. They float around with the sprouts, not settling to the bottom as with alfalfa sprouts. I could leave them in the mix but they are chewy and don’t give a good apprearance. Is there any way to separate the skins with it taking “all day”. It’s discouraging. Thanks

  14. Lo

    So I have soaked beans, have steamer..
    Now do I keep beans very wet during sprouting process? Or just damp?
    Do i keep a wet cloth on top of my soaked beans?? Do I rince every day?
    Any chance we can get more detail using a steamer?

  15. Peggy Stefanick

    Thanks. I always cook my mung dahl the same old way. Then I had them sprouted, in a restaurant in Boston and couldn’t wait to get home and try it.!

  16. murali

    What is the use of Sprouts spceially (Cowpeas, Moong Bean, Chickpeas)plz tell me briefly. I waiting for your replay.
    my Ph no 9866355752.

  17. elfmirfkin

    If you cook the sprouts, make sure it’s only the last 10-20 seconds before serving.

  18. Me

    geoff, Just wanted to tell you that you shouldn’t cook the beans after sprouting them. It kills a lot of nutrients. Mung beans soften up after sprouting and taste great raw.

  19. Betsy

    All I do is put the mung beans in a jar with a screen,plastic onion bag doubled, over the top . Soak initially for a few hours, drain and fill jar with water and drain once or twice a day. In 3 days they are ready. No expense except the beans.

  20. :?: i seem to have missed something! the recipe mentions a
    bamboo steamer, i havent got one, so i just boil them for about an hour (after sprouting)is this right? Also on the
    subject of accessing the beans, tesco(big) stores do them,.
    plus sainsburys/waitrose they are getting expensive, and hard to come buy. It was only tesco’s that seem to have them
    recently.

  21. Fenugreek fortifies the gall bdalder, as well as the nervous system, lungs, liver, kidneys, pancreas, and glands. You can soak them over night then chew them. It also work to deodorize the mouth.The liver provides bile and the gallbladder reserves it, until it is needed by the stomach. The stomach uses the bile to breakdown fats so that it is easily digested by the small intestine. Eating animal fats or junk food laced with partially hydrogenated oils will strain the gallbladder, cause it to produce gallstones.You can use chamomile along with dandelion tea to help breakdown gall stones and clear blockages, then eat fresh fruits and vegetables. It is important to also take vitamin E and C to balance and regulate the liver and gallbladder.

  22. Virginia

    my only concern is separating the sprouts from the nutshells.. how to do it?

  23. Ian

    Wow, tried this out for the first time and got great results in about 24 hours (1/2 inch sprouts) using only a colander. Just curious, do you know if the health benefits vary depending on how large the stalks are? I.e. are shorter ones, or longer ones healthier? I’ve read so many articles that swear by the health benefits of home sprouting, but there seems to be less excitement about just buying the bean sprouts from the grocery store. Are people just really excited about sprouting, or is there some increased benefit to sprouting these at home, versus just buying them already sprouted?

  24. Dale

    To grow large and crunchy mung bean sprouts, you need to add weight. In your bamboo steamer sprouter, place a heavy plate on top. Use a bottom draining sprouter makes it easy. Make your own by recycling large plastic jars. Drill a ridiculous number of holes in the bottom sized just smaller than the seed you are sprouting. Use a small ceramic coaster on top of the beans to add the weight. (You need to choose a jar with a lid large enough that your coaster will fit inside.) Remove and was the coaster at each rinsing. Try not to disturb the tight mass when rinsing but you must rinse very well. The weight may be removed once the mass is tight enough as it will provide its own pressure.

    Thanks for the tip Dale. Will try this one out the next time I do this –DK

  25. Marigold

    Do you need to buy special organic mung beans to sprout or can I just use the beans that I buy off the shelf from my local supermarket? Thanks for your help! :-P

    I just use the one available from the Indian market…its works for me every time…dunno if the US based stores carry anything different….–DK

Leave a Reply
I love to hear from you! I read each and every comment, and will get back as soon as I am able to.
:wink: :-| :-x :twisted: :) 8-O :( :roll: :-P :oops: :-o :mrgreen: :lol: :idea: :-D :evil: :cry: 8) :arrow: :-? :?: :!:

Link to this recipe

Bookmark this page using the following link: http://chefinyou.com/2010/06/sprouting-mung-beans/

Do you have a website? You can place a link to this page by copying and pasting the code below.

<a href="http://chefinyou.com/2010/06/sprouting-mung-beans/">How to Sprout Mung Beans</a>
  • Never miss a single recipe!
Chefinyou