Sprouting is the process whereby seeds are germinated and eaten either raw or cooked. Beans such as haricot, black eyed beans, chickpeas , including grasses, grains can be used for sprouting.
My favourite pulse to sprout is mung beans; they are small round beans and green in colour. Mung beans originated in India and were cultivated throughout Asia. Mung bean sprouts are high in vitamin C, iron, and potassium. They are low in cholesterol and high in soluble dietary fibers. Mung beans are a low glycemic index food, which means the beans are a diabetic friendly food. Low glycemic foods promote healthy blood sugar levels.
There are many uses for sprouted mung beans in recipes.They can be eaten raw in salads, or steamed and added to soups or they can be curried or added to rice dishes too. Today I am going to share how to sprout your mung beans , the same method can be used for any bean although the sprouting time will vary with different beans.
250g Mung Beans
Muslin cloth or thin cheese cloth type material.
1. Wash the mung beans a few times in water and soak them in clean water overnight.
2. Next day drain the beans, you will notice they are swollen.
3. Get a large muslin cloth and soak it and squeeze all the water out. Spread the muslin cloth on a table and put the mung beans in the centre. Bring the corners of the muslin cloth together and tie a loose knot.
4. Place the muslin parcel in a colander and place the colander in a bowl to catch any drips of water.Cover the bowl and place the bowl in a dark cupboard for 18-24 hours. If the muslin cloth dries out spray it delicately with water to keep it damp.
5. After 24 hours check to see if sprouts have formed other wise leave the beans for a little longer. The sprouting time will vary depending on the humidity and the country you live in.My mung beans sprouted in 24 hours.
6. Once beans have sprouted you can store them in the fridge to use for 1-2 days or even freeze them.
You can eat the sprouted mung beans in salads, curries, steamed or raw.