Moong bean sprouts / mung bean sprouts!
Ever since I learned how to make these, I do it every 2 weeks and I’m obsessed! Specially since sprouting increases the nutrients in the lentils.
– first wash and soak the moong beans overnight or for at least eight hours.
– spread a few paper towels on a perforated tray / anything with holes and make a few small holes in the paper towel as well for drainage.
– spread the moong on the tissue, place a plate on it and top with a weight. Place this whole thing in a deep container – I use my idli steamer, you can use what you have at hand, I’ve even used a pressure cooker lol.
– the weight is for making these moong sprout at the bottom ( not sure if it works lol but I do it anyway)
– the next day, all would’ve sprouted. Remove the weight, you don’t need it now.
– now all you have to do is sprinkle a little water on this, 3 times a day, keep it covered but ventilated.
– after 3-4 days, you should have your sprouts ready to be eaten!
TIPS:
– make sure there is proper drainage, if there isn’t, the moong WILL get slimy and smelly and spoiled.
– you can consume the roots, but I prefer taking them out!
– you can eat these raw or in stir fries, for Asian food or salads!
– they need moisture, a little air, and a dark place to grow. So even if you don’t have a cover, just use a kitchen towel!
Let me know if you have any questions!
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