How to Sprout Mung Beans | Sprouted Mung beans Recipe

For a long time, I believed sprouting to be an energy draining process until I actually took time to sprout! It was like a cloud had lifted off me. With the realization came the awareness of having wasted so much money buying sprouts when it was so easy with minimal effort. Sometimes, when you read material/ instructions, they tend to sound fancier than reality. And the process of sprouting falls into that bucket.

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. Lets start with Mung Beans.

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%

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

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I love to hear from you! I read each and every comment, and will get back as soon as I am able to.

79 Comments

By les on May 4, 2016

I was just wondering if it is okay to sprout mung beans in darkness inside an oven - I thought perhaps the mung beans would be less nutritious not being exposed to sunlight. But I have been sprouting inside the oven for over a year now because I don't like to leave the sprouter out on the counter - looks messy and cluttered. Please let me know if okay to keep in oven or if mung beans are less healthy for you if grown like this. Thanks!

By #StrikeSugarChallenge Day 10: | lindiglo on May 13, 2015

[…] sprouting mung beans and soaking buckwheat as we speak. I gotta say I’m a big fan of passive food prep. I’ve […]

By Pooja on May 12, 2015

Hi, I used your method for sprouting. However, at the bootom of the vessel I have a handful of mung beans that remain hard. How do I get 100% germination rate.

By Sprouted Fenugreek Salad - on Nov 17, 2014

[...] seeds will double once it is sprouted so plan accordingly. If you are not familiar with sprouting, follow the same guidelines as sprouting mung beans although fenugreek sprouts relatively quicker than mung beans. Sprouted Fenugreek Salad   [...]

By David on Oct 1, 2014

A good mail order source for Organic Mung Beans and other sprouting seeds, grains and beans is SunOrganic Farm...www.SunOrganic.com

By Jonica on Sep 25, 2014

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.

By Sprouted Mung Bean & Cilantro Salad {Recipe Redux} | My great WordPress blog on Aug 1, 2014

[...] Mung Bean (green gram or golden gram) is native to Indian Subcontinent, highly nutritious and also believed to be easier on digestion while compared to other beans. When these beans are allowed to soak in water for about 2-3 days, they germinate into sprouts. Here is a very helpful link on “how to sprout mung beans at home”. [...]

By siri on Jul 14, 2014

:?: 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?

By ninette dsouza on Jul 9, 2014

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.

By Ann on Oct 31, 2013

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!

By Miraculous Mung Beans…… | Simply You on Oct 31, 2013

[...] Chef in You – Sprouting Mung Beans [...]

By Marie in the Philippines on Sep 1, 2013

: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!!

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By David on Jul 29, 2013

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?

By Jo Citrin on Jul 24, 2013

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.

By hrithika on Jun 24, 2013

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

By Ayanami on Jun 18, 2013

@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.

By Lithbern on Jun 6, 2013

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.

By Chris Z on Jun 1, 2013

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

By Brenda Bisson on May 31, 2013

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.

By Warren on May 20, 2013

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

By Lo on Apr 27, 2013

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?

By Sprouting Mung Beans | coastalgrrl on Apr 13, 2013

[...] I have a shload of mung beans now, and I need to figure out what I can do with them. I came across this site and have decided to give sprouted mung beans a [...]

By Peggy Stefanick on Mar 25, 2013

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.!

By murali on Mar 23, 2013

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

By elfmirfkin on Jan 25, 2013

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

By Me on Jan 22, 2013

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.

By Betsy on Jan 7, 2013

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.

By geoff. on Dec 9, 2012

:?: 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.

By Darielys on Dec 2, 2012

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.

By Asian Zucchini Salad « jittery cook on Oct 18, 2012

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By Virginia on Sep 11, 2012

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

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By Ian on Jul 21, 2012

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?

By Evelyn on Jul 11, 2012

I sprouted my mung beans in this manner: http://therighttobealive.blogspot.com/2012/04/home-sprout-mung-bean-sprouts.html

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By Dale on Jun 15, 2012

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

By Marigold on Jun 2, 2012

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

By chana on May 9, 2012

DK, great to hear more talk about mung/moong sprouting this spring! It happened that I rinsed some beans and left them in strainer resting over a two cup pyrex "measuring cup." These sprouted from the bottom of the strainer with great vigor! I suppose they need air, right? So people who hang seeds in cloth bags are accomplishing something similar. And using colanders and or dish towels to line a woven basket also provides some air to the process. How interesting. ... I was surprised, too, to see the little white sprouts grow longer than they usually do, when they were left in the large mesh colander/strainer. Good appetite, all!

By Mung Beans | Celebrity Diet and Weight Loss Blog on May 7, 2012

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By elfmirfkin on May 7, 2012

This is a great method I will have to try. I do it differently, though. 1 cup mung beans. Rinse, drain, and spread in a shallow baking dish. Pour in 2 cups water and then I partially cover with a kitchen towel. (About 3/4 of the way) Then I just leave it alone until the sprouts are as long as I'd like. Then I rinse in a strainer and spread them out on the towel to drain:-P

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By Jenny on Feb 18, 2012

Thank you so much for your posting this.I got all the tips to how to grow mung beans wll. I will teach my women group in our church. We all want to eat right, be healthy. Bless you:)

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By 85june on Feb 2, 2012

Can you tell me what the nutrition information for these mung bean sprouts are?

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By bob on Jan 28, 2012

I have a great tip to not moving your beans when sprouting. Place your beans in a collander then place the collander in a larger bowl. When it comes time to rinse just pick up the collander and change the water then put the collander back in the water.

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By Purvi on Dec 28, 2011

Hello, This is an absolutely fantastic blog here. I tried several recipes off of here and all of them were hits, the latest one being eggless carrot cupcakes :D I do Mung Sprouts every week (Wednesday is mung day in our home :D) and I tie up the cloth, not very tight. My mom always used to do that and thats how I picked it up. The sprouts come out really long at the end of 3 days, but as you mention you need to make sure it is moist enough by washing it everyday!

By Really? on Dec 27, 2011

Um... sure this is great info I guess (if you're looking to grow sprouts for a competition!!). Seriously guys, I'm a single male in my 20's and do NOT know how to cook. I asked my mom how to do this and she said, "wash the beans, cover with 1 inch of water overnight, drain, add more water, and it's done"... it really is that easy. Sprouter?? Cheesecloth?? Bamboo?? Seriously? Talk about bombastic!

The info is classified in such a way that you can see as little or as much as you would like. The content is for everyone...which includes many others than just those falling under the "single male in my 20's and do NOT know how to cook" category :) Anyways, your mom made it v simple right...so there should be no problem :)

By Kicheri, Khichdi, Kichari, Kicharee « The Voluptuous Vegan on Oct 12, 2011

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By Minu on Oct 5, 2011

Thank you so much.I tried this & i use dish cloth for beans, i find it easy to wash beans without disturing. It turnout very good.

By sandy hathaway on Aug 20, 2011

I don't understand how to rinse the beans without disturbing them. I have a quart size sprouting jar. When I rinse, I have to turn the jar upside down to drain. ???? My first time sprouting, and they look good, but they have been shaken around quite a bit these past few days!

By rex on Aug 13, 2011

I'm very confused why in between 3 to 4 hours the beans absorbed a lot of water, for example in my expirement in 3 hours of soaking in water then i weighed,it has 25 grams then in 4 hours it was 45 grams..why? can i have your idea please...thanks...

By stew on Aug 4, 2011

according to joy larkom's book, you need tremendous pressure to grow as thick as commercial sprouts. Which she achives by adding a 1lb weight to germinating seeds.

By alison, Portugal on Jul 21, 2011

So relieved to find your site - this is a wonderous machine and there are wonderous people supplying information thereon, thanks. My beans have sprouted, lots have lost their "jackets", am going to rinse, pat dry one final time and refrigerate, temps in mid-30's here now its summer. Love these sweet,nutty flavoured beans. Byeee

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By Jola on May 18, 2011

My mung bean sprouts are almost ready. I'm preparing them this time using your method. But i'm wondering why sprouts are such thin (completely different from these bought in stores). No matter what method I use the effect is the same. Have you got any suggestions?

By henry suarez figueroa on May 11, 2011

como se llama el liquido para engrosar el tallo yreducir la raiz de mis germinados porque son mas ricos y crocantes dar nonbre y lugar donde puedo adquirirlos gracias

By henry suarez figueroa on May 11, 2011

como se llama el liquido para engrosar la raiz y engordar el tallo de mis germinados porque son mas ricos y crocantes dar nonbre y lugar donde puedo adquirirlos gracias

By Roughing It - The Raw Project on Apr 12, 2011

[...] started growing almost as fast as the weeds in my backyard. In 5 days they looked ready to eat. Here’s a great “How To” if you’re interested in sprouting some too. And my post on why I’m such a sprouting [...]

By Chana on Jan 27, 2011

Dalia, I visited your website. I enjoyed seeing the work of another sprouter;-) Could you please tell me what language is written there?

By Chana on Jan 27, 2011

About Mona's comment. I 've sprouted blk. chana dal. Could it be that blk. chana dals require a longer soaking time than some other beans and seeds and grains? Put the blk. chana dal in water (allowing for expansion - a bowl perhaps, not in a narrow glass or jar) and keep in the refrigerator for several days. I do recall doing this with azuki, with chickpeas, also with wheat and rye. They need to be thoroughly soaked and saturated. Of course in the heat of the summer this might take too long before some spoilage sets in on a kitchen counter? This winter I've been sprouting buckwheat kernels. This is good, too.

By Dalia on Jan 27, 2011

I like sprouting and do it time after time. I wanted to tell the world I MADE THIS, but... after I pressed the button, I was asked to choose between facebook, twitter, gmail and ...whaterver... while my website is just on it's own. So let me tell here, I made this! Post in my blog located http://www.7ravioli.com/lesiu-pupuoliu-avinzirniu-daiginimas/

By vaishali on Jan 22, 2011

You have asked to put the beans next day in a cheese cloth. You have also asked to wash every 8/10 hours thereafter. Do you clean the sprouts along with the cloth that they are wrapped in or wash them and put them back in the cloth? Thanks,

By jasmine on Dec 10, 2010

:( hello!!! love your site. I have a question.Why do my mung bean srouts get bitter on the fourth day?

By Sudha on Jun 4, 2010

Thanks a ton DK. That really helps. I will try it next time and give you an update. I didn't realise that I had posted my comment twice. Sorry. Thanks once again. Sudha

By Sudha on Jun 4, 2010

Hi DK, Gorgeous and detailed post as usual. Whenever I try to soak or sprount moong beans, a few of them remain hard as a stone. It is so annoying to bit into them.:) Have you ever had that problem? If so, any suggestion to get around it will be really helpful. Thanks, Sudha.

By Sudha on Jun 4, 2010

Hi DK, Gorgeous and detailed post as usual. Whenever I try to soak or sprount moong beans, a few of them remain hard as a stone. It is so annoying to bit into them.:) Have you ever had that problem? If so, any suggestion to get around it will be greatly appreciated. Thanks, Sudha.

Hey Sudha thank you :) Yes, I used to face such issues in the beginning. After a little research found out that such seeds are termed as "hard seeds". To solve that, Soaking the beans for 12 hours instead of just 8 mostly solves the issue. To be on the safer side, just soak them with warmer (not boiling hot) water instead of cold. The water will of course cool down with time, but that initial warmth mostly helps the hard seeds to start growing instead of just remaining like a stone. Hope this helps :) --DK

By sharada on Jun 4, 2010

i do it the same way - your detailed explanation will help those who are new to cooking.

By Chana on Jun 4, 2010

DK, dhivya bravas * * * * * * * * * * > Thank you so much for posting the "whole" story about the goodness of these sprouts!

I knew you would be appreciate this post chana. I was thinking of you when I was writing this post :) --DK

By Priya on Jun 4, 2010

I do the same way too, very beautiful post..

By Mona on Jun 4, 2010

Hey DK, Black chana is very tough to sprout. I have tried many times but just doesnt sprout well enough. Any tips?

By rekha on Jun 3, 2010

I love mung sprouts and this is one thing that's always in stock at my home. :idea:

By shannon abdollmohammadi on Jun 3, 2010

I do this with lentils but never thought about mung beans...I might just have to try this.

By Trendsetters on Jun 3, 2010

very cool proceure..well explained

By Tweets that mention How to Sprout Mung Beans -- Topsy.com on Jun 3, 2010

[...] This post was mentioned on Twitter by D_K, D_K. D_K said: How to Sprout Mung Beans http://goo.gl/fb/CCKcY [...]